Corn and Pepper Tortillas

These are so good – they are considered raw since they are dehydrated!

  • 3 c corn, of frozen thaw and rinse
  • 1 1/2 c chopped red pepper
  • 3/4 c ground golden flax meal
  • 1 tbsp lime juice
  • 1 tbsp chili powder
  • 1/2 tsp salt
  • 2 tsp ground cumin

Toss all ingredients in a food processor and pulse until almost smooth.

Use a 1/4 – 1/2 c measuring cup and spread with an off set spatula on a teflex lined dehydrator tray. Don’t spread too thin, they shrink.

Dehydrate at 115 for 4 – 6 hours, flip carefully and dehydrate for another 2 – 3 hours.

When dry and pliable, remove and use or refrigerate.

Makes 10 – 14 tortillas.

Corn Cakes with Proscuitto

2 cup corn, frozen is fine

1 c four

2 eggs

1/4 c cilantro, chopped

1 tsp cumin

2 tsp baking powder

Salt

4 oz baby spinach

1/4 c sun dried tomatoes in oil

12 slices proscuitto

Place corn in a food processor with eggs, flour, cilantro, cumin, baking powder and salt. Pulse to combine.

Heat a griddle over medium heat and cook 1/4 c pancakes 3 min on each side.

Toss spinach, tomatoes and a little oil in a bowl. Place on top pancakes and drape with proscuitto.

Serves 4.

Corn Cakes with Summer Salsa


These are from Melissa Clark's Dinner Cookbook. So good! If you can get fresh corn use it!

1 c corn kernels
1 egg
1 c buttermilk
3/4 c cornmeal
1/4 c flour
1 tsp baking powder
1 tsp salt
4 tbsp butter, melted
1 bunch of sage leaves
3 cloves garlic, minced
1 lb tomatoes, diced
salt and pepper
Creme Fraiche for serving

In a blender of food processor combine corn, egg, buttermilk, flour, salt and melted butter – pulse until combined, let rest 5 min.

Melt 2 tbsp butter and fry sage leaves until crisp, drain on a paper towel.

Add tomatoes, garlic and salt and pepper to skillet heat over low.

Heat a skillet and spray with olive oil. Cook the pancakes 1/4 c – 3 – 4 min per side until browned.

Serves with tomatoes, fried sage and scoop of creme fraiche.

Serves 4 – 6

Fregola with Herbs and Grilled Corn

  

This is the perfect salad for a picnic or BBQ, the herbs compliment the smoky corn perfectly.

Ingredients
1 c walnuts, toasted
1 c fregola or Israeli couscous
Salt
4 ears of corn, husked
2 TBSP plus ¼ c olive oil
Pepper
7 oz Halloumi cheese, sliced lengthwise ¾-inch thick
3 scallions, thinly sliced
½ c coarsely chopped fresh parsley
¼ c basil leaves
¼ c mint leaves
2 TBSP lemon juice
2 TBSP white wine vinegar

Cook fregola in a large pot of boiling salted water according to package directions. Drain (do not rinse) and spread out on a baking sheet to let cool.

Prepare a grill for medium-high heat. Rub corn with 1 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 8–10 minutes. Transfer to a platter and let cool.

Meanwhile, brush cheese with 1 Tbsp. oil and grill, turning once, until lightly charred in spots, about 5 minutes. Transfer to platter with corn; let cool.

Cut kernels from cobs and place in a large bowl. Add scallions, parsley, basil, mint, walnuts, and fregola. Using your hands, tear Halloumi into bite-size pieces; add to bowl and toss to combine. Add lemon juice, vinegar, and remaining ¼ c oil. Toss to coat; season with salt, pepper, and more vinegar, if desired.

Serves 8.

 Butter Warmed Corn with Cilantro

 This dish is so simple and packs a ton of flavor. It goes perfect with meats. This literally only takes 2 minutes.

Ingredients:
3 ears of corn, kernals cut from cob
2 TBSP butter
1/2 c fresh cilantro, chopped
Zest of 1 lemon
Salt

Melt butter in a large skillet over medium heat. Add corn and cook until just warmed through, tossing to evenly coat in butter, about 1 minute. Transfer to a bowl and shower with zest, cilantro and salt. 

Serves 4. 2 WW PP.

Tomato, Corn and Cucumber Soup with Cilantro

IMG_8630.JPG
I love soup! During the summer I go with chilled soups like this one – the perfect pick me up on a hot day.

Ingredients:
2 lbs tomatoes, cores
1 TBSP lemon juice
1 c raw fresh corn kernels
1 sweet white onion, chopped fine
Salt
1/2 c diced Persian cucumber
1/2 c cilantro leaves, chopped

In a blender combine tomatoes, 1/2 the corn, 1/2 the onion and lemon juice. Purée until smooth. Chill for several hours.

Garnish with corn, cucumber, onion and cilantro.

Serves 4.

Corn Pancakes with Triple Cream Cheese

20130723-111328.jpg

These corn pancakes from Food&Wine are the bomb!! The cheese takes them to a whole new level. i cut the recipe in half, glad I halved it, I would have scarfed up ever last one. You need toile these now! I opted to leave out the oil and cook them on my griddle. I also doubled the corn and green onions – I’m drooling thinking about them.

Ingredients:
2 c frozen corn
1 large egg, lightly beaten
1/2 c water
3/4 c flour
1 tsp salt
1/2 tsp baking powder
1 c finely chopped green onions
2 ounces triple-cream cheese, cut into 1/2-inch pieces

In a large bowl, beat the egg with the water. Sift the flour, salt and baking powder over the egg and whisk until a batter forms. Stir in the corn kernels and scallions.

Heat a griddle over medium high heat. Once hot, spoon a scant 1/4 c of the batter into the skillet for each pancake and cook over moderate heat until browned on the bottom, 1 to 2 minutes. Flip the cakes and top each with a piece of cheese. Cook until the cheese just starts to melt and the corn cakes are cooked through, about 2 minutes longer. Transfer the corn cakes to a serving platter and season with black pepper. Repeat with the remaining batter.

Serves 2.

Corn Fritters

corn frittersSomething a toddler will eat and a tasty snack for adults, could it be true? Yes! These little fritters are full of veggies and tasty. They work great for appetizers too! I like to top them with a nice dollop of crab dip.

Ingredients:
2/3 c cornmeal
3 TBSP whole wheat flour
1/8 tsp baking soda
1/8 tsp salt
1/2 c buttermilk
1 egg
2/3 c corn kernels
1/2 c peas or red peppers
1/4 c grated red onion

Mix dry ingredients. Mix wet. Combine and stir in veggies.

Heat a non stick skillet over medium high heat, brush pan with a little canola oil. Use a small cookie scoop or TBSP, scoop onto hot pan, smooshing a little. Cook 2 – 3 minutes on each side until golden.

These freeze great too!

Makes about 20 fritters.
1 WW PP per fritter