Recipes with Corn

According to the U.S. Department of Agriculture, the U.S. produces 14 billion bushels of corn.  Cookbook Author and Chef, Robin Asbell shows us two recipes using sweet corn.

 

Elotes Style Rice and Corn Salad
Serves 4

1 tablespoon extra virgin olive oil
1 small shallot, minced
3 cloves garlic, chopped
1/2 teaspoon turmeric
1 cup basmati rice
1 1/2 cups water
1/2 teaspoon salt
4 ears corn on the cob, to make 3 cups kernels
1/2 cup mayonnaise
2 tablespoons fresh lime juice
1/2 teaspoon chili powder, plus more for garnish
2 scallions, chopped
1 large red bell pepper, chopped
4 ounces cotija cheese, 1 cup
1/2 cup fresh cilantro leaves

In a medium saucepan, warm the olive oil over medium heat. Add the shallot and garlic and stir until softened, about a minute, then add turmeric and stir for a minute, then add rice and stir until the rice is hot and well coated with oil. Add the water and salt and raise the heat to bring to a boil, then reduce to low, cover and cook for about 15 minutes. When all the water is absorbed, take the rice off the heat and let stand for at least 5 minutes before uncovering and letting cool completely. Reserve.

Cut the corn from the cobs and place in a steamer. Over simmering water, steam the corn for about 3 minutes, until crisp-tender. Let cool completely.

When the corn has cooled, transfer to a large bowl and add the mayonnaise, lime and chili powder and stir to mix. Stir in scallions, peppers, and Cotija cheese then add the cooled rice and fold into the mixture.

Serve in a bowl, sprinkled with cilantro, and sprinkle with more chili powder, if desired. If not serving immediately, cover tightly and refrigerate for up to 4 days.

 

Corn and Black Bean Salsa
Serves 6

2 ears sweet corn
2 teaspoons avocado oil
1 can black beans, rinsed and drained
4 large tomatoes, chopped
2 large jalapeno
2 cloves garlic, pressed
1/2 cup fresh cilantro
3 scallion, chopped
1/2 teaspoon salt
2 tablespoons fresh lime juice
1 small avocado, diced

Cut the corn from the cobs. If desired, spread the oil in a large skillet and place over medium-high heat. Add the corn and stir and scrape until the corn is lightly browned, then place in a medium bowl.

Add the beans, tomatoes, jalapeno, garlic, cilantro, scallions, salt and lime juice and stir to mix. Just before serving, stir in avocado cubes.

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