Tag Archives: corn

Southwest Succotash

Ah, good ol’ succotash!  An American classic that has been served on supper tables for decades and, for some reason, is one of my favorite words to say.  Today though, we’re giving the southern staple quite a southwestern twist!  The added ingredients of avocado, black beans and jalapeno are balanced out with a tangy and sweet vinaigrette.  Now, by all means, please add in the original versions most popular ingredient, lima beans (I really do like them).  Though, I suppose they can be optional and given there are still beans in the mix, no one will be the wiser…

 

The Starting Lineup

  • 2 cups cooked/grilled corn, fresh or frozen *grilled fresh is ideal
  • 2 avocados, cut into 1/2″ cubs
  • 1 pint cherry tomatoes, halved
  • 1/2 cup finely diced red onion
  • 1 cup black beans, rinsed and drained
  • 1 jalapeno pepper, seeded and finely chopped 
  • 1/2 cup frozen, thawed lima beans (optional)

Vinaigrette

  • 3 Tablespoons extra virgin olive oil
  • Juice of 1 fresh lime, plus zest
  • 2 Tablespoons honey
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt and pepper, each or to taste

 

In a large bowl, combine the prepared vegetables and beans.  In a small separate bowl, whisk together the vinaigrette ingredients.  Make sure to taste for seasoning (i.e. more salt? pepper?  Maybe an added tablespoon of honey?)

Pour the dressing over the corn salad, toss to coat and chill in the refrigerator for 1-2 hours.  Serving suggestion:  Plate under grilled chicken, steak or fish or serve with tortilla chips.

SouthwestSuccotash

Jalapeño Creamed Corn Stuffed Tomatoes

Like most, when the outside air turns warm (hello 💐 Spring!!) and our grill is always going, I love me some corn!  Not many vegetables go so well with grilled meats and BBQ!  However, to avoid the debacle that is shucking corn and/or soaking it, taking up room on our grill (we were also making racks of ribs, friends) and messy corn-on-the-cob eating faces..I decided for a different route!

Besides corn, cream and spice are my other two favorite food groups, so let us combine them shall we??  You may think, “oh, I’ve had creamed corn growing up.  I don’t like it.  Way too sweet.  Too gloopy.  No cans for me.”  Well, just try it my way, please!!  The corn here keeps its slight sweetness, but it also keeps its shape and crunch!  The cream doesn’t taste artificial and a slight heat from the jalapeño really brings life to this dish!  Jalapeños bring life to me, but that’s another blog post in the making….anyway, just try it would ya!

*ok, the tomatoes are optional, but they’re adorable, easy and healthy!  If you prefer just the jalapeño creamed corn, I don’t blame you one bit.  I “sampled” this far too often before I stuffed the roasted tomatoes for our meal.  

The Starting Lineup

  • 4-6 on the vine tomatoes 
  • 16oz frozen corn 
  • 1-2 jalapeños, minced (we like a bit of heat, so I used two and left seeds in!)
  • 1 8oz package cream cheese, softened and cubed
  • 4 Tbsp butter
  • 1 clove garlic, minced
  • 1/2 tsp cayenne pepper
  • 1 tbsp olive oil
  • Pinch of salt & pepper 
  • Milk, to thin at the end (about 1/2 cup)


Preheat your oven to 400 degrees and place a rack about 6″ under your broiler.  Also prepare a baking sheet with foil or parchment paper.

Rinse and pat dry your tomatoes.  Using a serrated knife, carefully cut off the tops of each tomato and set aside.  Now using a spoon, also carefully run along the inside and scoop out the seeds/juice.  *It may seem tough at first, you can use your knife to get things going, but it all scoops out together beautifully.  Sprinkle the insides of each tomato with a pinch of salt and ground pepper and set the cored tomatoes aside along with their “lids”.

Now, heat a medium sized skillet with 1 tbsp of oil over medium-high heat.  *I used my favorite, fabulous green chili infused oil from our local oil & vinegar market, 1890.  Sooooo good!  Pour the bag of corn straight into the hot skillet along with the minced jalapeño(s).  Toss around a bit till you really start to smell that roasting flavor, about 4-5 minutes, adding the garlic for the last 30 seconds.

Drop the temperature down to medium-low.  To the now heated through corn and peppers, add in the cubed cream cheese, butter, cayenne and salt & pepper.  Stir to combine and help melt.  

After it sits for a bit, prior to stuffing the tomatoes, I stir in a bit of milk to thin to your desired consistency.  It will come back and hold together, I promise.


*While the creamed corn is coming together, place the cored tomatoes onto your baking sheet and pop in the oven for a few minutes, allowing to soften and heat up.

Once combined, (and thoroughly sampled) remove the sheet of warmed tomatoes from the oven and scoop spoonfuls of the spicy, creamy corn straight in!  I like it overflowing!!  Top each filled tomato with its “lid” and place the baking sheet back into the oven and switch over to broil.  Now you can use low or high setting, but just watch closely!!  This just takes mere minutes, especially if on high!

Remove from oven and serve with ..oh I dunno…maybe a rack of ribs, roasted potatoes and cheddar biscuits!  We kind of liked that 😉 Enjoy!!

Mexican Street Corn & Chicken Chowder

It’s one of those weird weather times of year…Is it hot out?  Is it cold??  Will it be both of those in just one single day?  Yep!  Yep!  Yep!

So while in the daytime I am craving my favorite warm, grilled spicy Mexican corn on the cob, I’m not about to go stand out in the cool evening rain to attempt it.  What’s my solution?  This simple recipe of course!

As I stated just above, I’m all about Mexican street corn.  I’ll take it on the cob (elote) or in a cup (esquites) and now I’ll take it out of my slowcooker in chowder form!  The added shredded chicken in my recipe helps to hearty up this meal and the garnishment of queso fresco, lime, cilantro and chili powder make this legit!  You can’t eat just one bowl, promise!!

*Vegetarian?  Simply omit the chicken and prepare as written.

*The sautéing of the onions/garlic and roasting of the corn is optional, as you can add straight to the slowcooker.  However, you’ll REALLY enhance the flavors of the chowder by doing this one extra step.   The 5 minutes it takes is worth it friends!

The Starting Lineup

  • 2 lbs chicken breasts or thighs
  • 2 cans sweet cream corn
  • 1 cup fresh or frozen sweet corn
  • 1 white onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth (low-sodium)
  • 2 cups half & half (16oz)
  • 2 cups shredded cheese (I.e. Mexican, Colby, jack)
  • 1 can green chiles, undrained 
  • 1/2 packet taco seasoning (low-sodium)
  • 1 tbsp evoo

Garnish

  • Crumbled queso fresco
  • Cilantro
  • Chili powder
  • Mexican crema (like a thinned sour cream)
  • Jalapeños 
  • Lime wedges
  • Mexican hot sauce (i.e. Tapatio)


If you read the opening paragraph to this recipe, you would have noticed the key words ‘simple‘ and ‘easy‘.   So follow along closely 😉 ….

Heat a the extra virgin olive oil in a skillet over medium heat.  Add in the onions and sauté for 3-5 minutes, till slightly soft and translucent.  Add in garlic and cook for 30-60 sceconds.  Pour the onion/garlic mix into your slow cooker sprayed with a bit of non-stick spray.

In that same pan, crank up the heat a bit and pour in the cup of frozen corn.  Toss and allow to blacken just slightly and then also add to the slow cooker.

Next, add all the remaining ingredients (except the garnishes) to the slow-cooker and stir to just combine.  Cover and set on low for 6-7 hours.  When finished cooking, remove the lid and shred the chicken with two forks.


Ladle into bowls and top with the crumbled cheese, cilantro, chili powder and a squeeze of lime.  Enjoy!!

Ancho and Coffee Crusted Steak Tacos w/ Spicy Corn Salsa

I’m not sure if it’s because I lived in Arizona, California and Texas, but I’m pretty sure that tacos are a way of life for ‘us people’.  They range in flavors and toppings galore as you have Sonoran, Baja, Texmex, standard beef and cheese, shredded chicken..I could go on and on and on.  So I will!

I tried to break out of that standard taco fare box and make it a little more refined, perhaps bigger and brighter flavors, and boy did that work out for me!  Hey, I had OVER a pound and a half of steak, plus toppings and my family of two (apparently starving) adults and two lil ones and we ate it ALL.  I won’t even bother you with the details of me just standing haphazardly at the butcher block shoving steak slices in..damn good!

*I also mentioned below, please cook to your desired preference..However, we may or may no longer speak if you choose well-done, but…

The Starting Lineup

  • 1-1 1/2 lbs flat iron steak
  • 3 tsp brown sugar
  • 3 tsp ground coffee
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp ancho chile powder
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp coriander 
  • 1 tsp kosher salt
  • 1 Tbsp canola and 1 Tbsp butter, for the pan) 

Spicy Corn Salsa

  • 2 cups frozen corn
  • 1/2 red onion, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup green onions, sliced
  • 1/4 cup cilantro, chopped
  • 1 jalapeño, diced (I left seeds in, but remove to cut the heat if desired)
  • Juice of 1 ripe lime
  • pinch kosher salt

Garnish

  • Corn tortillas, grilled and warmed
  • Lime wedges
  • Salty cheese (cotija, feta, parmesan)
  • Jalapeños, thinly sliced. 

Lets marinate this steak!  2-3 hours prior to grilling up, you’ll want to begin this.  You could do a longer marinade time, however, marinades can break down the meat too much and it just won’t be quite as good, texture wise.

In a small dish, whisk together all of the spices listed above for the steak.  While using your fingers, coat the steak evenly with the spice blend, cover and place in your refridgerator until ready to grill.  

Next we can prepare that super easy spicy corn salsa!  As always instructed ;), start by rinsing and chopping and dicing the veggies needed.  

In a microwave safe medium-size bowl, pour in the 2 cups of frozen corn.  Pop into your microwave for just about 30 seconds tops.  You do NOT want hot, mushy corn.  On to the other easy part, to that corn add in the prepared red onion, halved tomatoes, green onions, cilantro and diced jalapeños.  Give a good squeeze of fresh lime juice and a hefty pinch of salt.  Toss to coat, cover and like the steak, refridgerate till needed.  

Ok friends..now here come your options and the “blah-blah-blah” of how to cook a steak.  Please follow along.

You can absolutely grill this (quite delish), you can sear in an oven proof pan and pop in the oven to finish or even vice versa, you can place it under the broiler..do what makes your heart sing.  However, if you want it how I made it, then here it goes:

Remove the marinated, dry-rubbed steak from the refridgerator 20 minutes prior to cooking.  I brought my cast iron skillet up to medium/medium-high heat and then added in the 1 Tbsp canola oil and 1 Tbsp butter (never margarine people).

Once the skillet was just slightly smoking, knowing it was hot and ready, I layed the steak into the hot oil and butter.  WALK AWAY.

Let that steak sear and do its thing.  It will of course have a dark outer-edge due to the sugar, coffee and spices creating that great “crust”.  You so, so want that.

I prefer my steak a perfect medium-rare, so for my weight of meat I let each side sear for about 8 minutes on each side…then place on a cutting board, tent with foil and let rest for 10 minutes.  PLEASE let rest!!  During that time you can get out your choice of salty cheese, the spicy corn salsa AND start to quickly warm and slightly char the corn tortillas!  

*If you have a smaller cut of steak, cook anywhere from 3-5 minutes per side (for medium-rare,  internal temperature of 135 degrees).  Of course you can eat the steak to your liking, so cook it longer if you so desire.

*If you follow the medium-rare advice, but someone in your family is “weird” about that ;), simply take a few of the slices and return back to the pan for just a few seconds.  It WILL cook fast!

Once the steak has had its rest period (keep those juices IN!), slice thinly against the grain..this is sooooo tender and just melts with that fantastic crust.  Drooling….again.  (You can also dice up the slices for small mouths..aka my kiddos).

The time has arrived..assembly time!  Simply take a warm and charred corn tortilla and lay a couple of slices of that beautiful steak on top.  Garnish with a spoonful of the Spicy Corn Salsa, a bit of salty cheese and a few lime wedges..enjoy!!  

Lakeside Esquites 

Growing up in in Arizona & San Diego, now living in Tejas and visiting the real deal Mexico..Esquites is a great ‘thing’ and like dessert for me.  It’s creamy, it’s sweet, it’s spicy, great with a cerveza, & an all around treat!

Mexican Street Corn is crazy easy to make, not too much involved, but what is there is complex enough for the best of them!!

All who know me, know I love and enjoy cooking for my friends..but given we live lakeside, I also like casual meals and snacks too..this one is great on the dock, trust me!

The Starting Lineup

  • 6 ears of corn, husked and silks removed
  • 3/4 cup of Mexican sour cream or crema 
  • 5 Tbsp butter, softened unsalted
  • 1/4 cup cotija or queso fresco cheese, crumbled
  • Kosher salt
  • Ground chili powder
  • Cilantro, roughly chopped
  • Lime wedges
  • Awesome white mini-cup and plastic spoon optional, it’s authentic in my hood! 😉

Preheat your oven to 450 degrees.

We’ll start this street vendor delicacy by cleaning up the corn.  Remove the husks and silk the best that you can..if you have the teensiest bit of ‘silk’ left, no crime has been commited.  Place the corn cobs onto a baking sheet and spray or coat lightly with oil and salt.


Turn the oven up to broil now.  Place your tray of corn about 6″ under the broiler and let cook and brown!  Check frequently and turn corn often.
 Remove from your oven once cooked (but still crisp, about 10-15 minutes).  Let sit until cool enough to touch.  They’re pretty dang hot at this point!

Meanwhile, in a large bowl add in your softened butter and sour cream/crema.

Cut the corn kernels off of the cob and scrape into your large bowl.  Once all cobs are done, mix well to evenly distribute the cream, butter and corn.

   Now you’re welcome to serve this however your heart desires..as a ‘casserole’ with all garnishes atop the large bowlful or individually in cute cups.  Top either with a healthy dose of ground chili powder, crumbled dry Mexican cheese, chopped cilantro and a lime wedge for squeezin’!

Today, I went with individual servings…luckily for myself, #HEB grocery store had the perfect white “street” style cups on sale!!  Yep!  I also had red plastic spoons on hand from Parker’s 2nd birthday party.  All that combined and the garnish…the most PERFECT Esquites (Street Corn) this side of Mexico!  We’re ready for cocktails and the lake!


*Absolutely feel free to grill or boil your corn!  You can even use frozen cobs or frozen kernels in general on a baking sheet or sauté pan! 🙂

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