Hills Own Recipes

Entries in Sweet Corn (6)

Grilled Spiced Chicken with Melon & Peach Salsa

For the chicken:
1 whole Gerber boneless skinless chicken breast
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the salsa:
1/2 large musk melon, peeled, seeded and diced
3 small or 2 medium fresh peached, pitted and diced
1 tablespoon minced fresh cilantro
1 jalapeno pepper, white ribs removed, seeded and minced
2 ears Ohio sweet corn, shucked, rubbed with olive oil and grilled on all sides, about 2-3 minutes total

Rub chicken liberally with spice rub. Grill over high heat until done, about 6 or 7 minutes on each side. Slice thinly on the bias.

Cut kernels from corn cobs. Place in bowl with remaining salsa ingredients. Stir to mix. Add salt to taste.

Chilled Sweet Corn Soup with Asian Beet & Cucumber Relish and Hills Own Crab Cakes or Salmon Cakes

2 tablespoons vegetable oil
1/2 cup chopped onion
2 cloves garlic, sliced thin
4 cups water
3 cups fresh corn kernels
1 bay leaf
1 whole star anise
1 teaspoon salt
1/4 cup heavy cream

Asian Beet & Cucumber Relish
1 1/2 beets, peeled and diced
5 cucumbers, peeled, diced and seeded
1/4 cup Little Rosie’s Filipino Salad Dressing
1 bunch cilantro, chopped

Heat oil in large saucepan on medium-high heat. Add onion and garlic; cook and stir 2 minutes or until translucent. Add water, corn, bay leaf, star anise and salt. Bring to a boil. Reduce heat to low; simmer 25 minutes. Add heavy cream; simmer 5 minutes. Remove bay leaf and star anise.

With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Refrigerate until ready to serve.

For the relish, toss together beets, cucumbers, cilantro and dressing.

Break Hills Own Crab Cake or Salmon Cake into bite-size pieces. Gently place in soup with a teaspoon of the relish to garnish.

Tortilla Soup

adapted from Moosewood Restaurant Daily Special 
1 TB. olive oil
1 large onion, diced (about 2 cups)
1 jalapeno, seeded and minced
1 canned chipotle pepper, diced
2 tomatillos, husked, seeded and diced
1 red bell pepper, seeded and diced
1 medium zucchini, diced (about 1 cup)
1 TB. ground coriander
1 TB. ground cumin
1 teas. dried oregano
8 cups chicken stock (or vegetable stock)
1/4 to 1/3 cup fresh lime juice
1 teas. adobo sauce from chipotle jar
1 TB. chopped fresh cilantro, or more to taste
3 cups fresh corn kernels
8 corn torillas (6 inch) cut into 1/2 x 2-inch strips
avocado cubes (optional)
grated Monterey Jack cheese (optional)
Preheat oven to 400 degrees. In a nonreactive soup pot, warm the oil and saute the onioins, jalapenos, chipotle, tomatillos, bell peppers, and zucchini for 5 minutes, stirring frequently, until softened. Add the coriander, cumin and oregano and saute for about 3 more minutes. Stir in the stock, lime juice and adobo sauce and bring to a simmer. Add the cilantro and corn and continue to simmer gently for 10 minutes.
Meanwhile, bake the tortilla strips on an unoiled baking sheet fro 15 to 20 minutes, until crisp. To serve, place the tortilla strips in individual serving bowls and ladle the soup on top. Garnish with avocado cubes and grated cheese, if desired.

Simple Summer Pasta

1 lb. box penne
6 whole shallots, peeled and quartered
10 garlic cloves, peeled
3/4 cup olive oil
2 ears sweet corn
5 tomatoes, chunked
1 pint cherry tomatoes
salted water for pasta
salt & pepper, to taste
1 cup Italian cheese blend
basil, chopped

Preheat oven to 370 degrees. Toss garlic and shallots in 1/2 cup olive oil and roast for 45 minutes. Meanwhile, prepare the penne in salted water per instructions on the box.

Remove kernels from cob and saute in remaining 1/4 cup olive oil, about 3 minutes, until light brown. Throw in all the tomatoes and cook for another 3 minutes.

Toss together all the ingredients and top with cheese and basil.

Roasted Tomato, Corn and Potato Salad with Wilted Spinach

from Fresh Everything by Sara Foster

4 ears sweet corn, in the husk
1 1/2 lbs. plum tomatoes (6-7) cored & quartered
1 lb. small red or white potatoes (4-6) halved
1/2 red onion, thinly sliced
1/4 cup olive oil
3 TB. balsamic vinegar
salt & freshly ground pepper, to taste
6 oz. spinach washed, stems removed & drained
10 fresh basil leaves, cut into thin strips

Preheat oven to 450 degrees. Soak the unshucked corn in the sink or a big bowl full of cold water for 10 to 15 minutes. Place the tomatoes, potatoes and onion slices on a bakeing sheet with sides. Drizzle with the olive oil and vinegar, sprinkle with salt and pepper and toss to coat. Spread the vegetables in a single layer on the baking sheet and roast for about 40 minutes, stirring occasionally for even browning, until the potatoes are golden brown and soft to the squeeze, or tender when pierced with a knife. Remove from the oven.

Reduce oven temperature to 400 degrees. Remove the corn from the water, place it on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender but still crisp to the touch. Cool slightly.

When the corn is cool, pull off and discard the silks and husks. Cut the kernels off the cob straight into a large bowl. Add the spinach and scrape the roasted tomatoes, potatoes and onion, including any liquid, onto the spinach. Cover the bowl tightly with foil and let the vegetables rest, covered for 5 to 8 minutes, to wilt the spinach. Add seasoning. Add basil and toss gently before serving.

Corn & Tomato Soup

adapted from The California Cook by Diane Rossen Worthington

2 TB. olive oil
4 medium leeks, white part (cleaned & finely chopped)
1 carrot, peeled and finely chopped
1 celery rib, finely chopped
6 large tomatoes, coarsely chopped
3 TB. all purpose flour
3 1/2 cups corn kernels (7 medium ears)
2 garlic cloves, minced
6 dry-packed sun-dried tomatoes
8 fresh basil leaves
2 TB. tomato paste
6 cups chicken stock
1 teas. salt
1/4 teas. pepper

1/2 cup reserved diced tomato
1/2 cup reserved corn kernels
1 TB. finely chopped fresh basil
1/8 teas. salt, pinch of pepper

In a large soup pot over medium heat, heat the olive oil. Add the leeks, carrot, and celery, and sauté for about 5 minutes or until softened. Reserve 1/2 cup of the tomatoes for the relish, add the remaining tomatoes, and cook for 3 minutes or until slightly softened. Add the flour and stir with a wooden spoon, making sure the flour is dissolved. Continue cooking for 2 minutes.

Reserve 1/2 cup of the corn kernels for the relish and add the remaining corn kernels, garlic, sun-dried tomatoes, basil, tomato paste, and stock and bring to a simmer. Simmer, partially covered, for about 25 minutes. Puree the soup in the pot using a hand blender or in a food processor fitted with a metal blade. Pour the soup through a strainer into a large container. Add the seasoning. Bring to room temperature and refrigerate for at least 2 hours.

For the relish, finely chop the reserved tomato and place in a small mixing bowl. Add the reserved corn kernels, basil, salt and pepper. Taste for seasoning.