Serves 8. Recipe is from Martha White.
4 large eggs, beaten
1/3 cup butter, melted
1 (8.5-oz.) can cream-style corn
1 (4.5-oz.) can chopped mild green chilies, undrained
1 (6-oz.) pkg. Martha White Mexican Cornbread Mix
2 cups shredded sharp Cheddar cheese (I used 1 cup)
1/2 cup chopped red bell pepper
2 tbls. chopped jalapeño peppers (from jar)
Pinch of ground red pepper, if desired
1. Heat oven to 400 degrees. Spray an 8-inch square glass baking dish with nonstick cooking spray.
2. Combine all ingredients in large bowl. Pour into prepared baking dish.
3. Bake in preheated oven for 35 to 40 minutes or until set and golden brown.
Golden Corn Soup
Makes 4 to 5 servings. Recipe is from Nestlé. Enjoy the last of the sweet corn in this meat-free soup.
4 medium ears of fresh corn, shucked and cleaned
2 (12-oz. each) cans evaporated low-fat 2 percent milk
1 tbl. extra-virgin olive oil
1 small yellow onion, chopped
1 carrot, peeled and sliced
1 celery stalk, sliced
2 large cloves garlic, chopped
Salt and ground black pepper, to taste
1 cup water
2 large sprigs fresh thyme or dried, to taste
Light sour cream or crème fraîche, optional
Finely chopped fresh chives or green onions, optional
Roasted Butternut Squash Soup
With Tomato Coulis and Tarragon-Poblano Chili Oil
Makes 16 (8-oz.) servings. Recipe by Michael Fenster.
2 (about 1 lb. each) butternut squash
2 tbls. oil, divided
1 tsp. salt
½ tsp. pepper
1 tbl. butter
1 cup chopped onion (rough chop)
2 carrots. rough chop
2 ribs celery, rough chop
2 leeks (white part only), rough chop
1 shallot, rough chop
2 cloves garlic, rough chop
Juice of 1 lemon
½ cup white wine
2 qts. chicken stock (or vegetable for vegetarian version)
1 tbl. maple syrup
1 tbl. honey
Roasted Grape Tomato Coulis (see recipe)
Tarragon-Poblano Oil (see recipe)
Roasted Corn for garnish (see recipe)
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Serve Corn Salsa with fish tacos or as a dip with corn chips.
Fish Tacos With Fresh Corn Salsa
Serves 6; makes 12 tacos. Recipe is by Corinne Cook. The corn salsa can also be used as a dip.
1 or 2 ears of fresh corn, shucked and kernels cut from cob (about 1¼ cups)
1 tbl. butter for sautéing corn
½ cup chopped purple or sweet onion
½ cup chopped red bell pepper
¼ cup chopped fresh cilantro
Pinch of salt and freshly ground black pepper
Juice and zest of 1 lime
Fish for tacos
6 (4-oz.) tilapia, or fish of your choice, fillets
Salt, black pepper and cayenne to taste
Sour cream to taste
12 (5-inch) corn tortillas
Sliced avocado, optional
Greg Shoen of Seeds Trust grew this vibrant Glass Gem corn last year.
This gorgeous Glass Gem corn is a vibrant genetics lesson. According to Discover Magazine, the corn of many colors is created because each kernel is an individual seed that bears a unique genetic mix from each of its parents.