Sweet Summer Corn- Two Ways

I typically enjoy our amazing Long Island summer corn simply on the cob after boiling it for two minutes in salted water. No butter, no extra salt. It’s perfect. ūüôā¬†But, I must admit that both of these dishes brought sweet corn to another level and were absolute crowd-pleasers.

The first dish, pictured above, is Ina Garten’s Chipotle Parmesan Sweet Corn. It was buttery and indulgent. We ate it as a side with grilled chicken. The second dish, photo below, is Mexican-Style Corn with Citrus Cream. I served it on a separate occasion as an appetizer with tortilla chips.

The Chipotle Parmesan Sweet Corn Recipe is from Ina Garten’s Cook Like a Pro: Recipes and Tips for Home Cooks via barefoot contessa.com. The Mexican-Style Corn with Citrus Cream recipe was adapted from Martha Stewart’s Everyday Food. The street corn had more of a spicy kick compared to the buttery chipotle corn.

Ina Garten’s Chipotle Parmesan Sweet Corn

Yield: Serves 6 to 8 as a side dish

  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 large shallots)
  • 8 cups white or yellow corn kernels (8 to 12 ears) (I used 9)
  • 1/4 tsp chipotle chile powder
  • Kosher salt and freshly ground black pepper
  • freshly squeezed lime juice from 1 lime (about 2 T)
  • 1 T freshly grated Parmigiano Reggiano cheese
  1. Standing the cob upright inside the center of a medium to large shallow bowl, cut the corn kernels off of the cobs. (This prevents the kernels from scattering all over the counter.)
  2. Heat the butter in a large (12-inch) sauté pan over medium heat. Once melted, add the shallots and cook for about 5 minutes, until tender and fragrant.
  3. Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper.
  4. Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm.
  5. Off the heat, stir in the lime juice and Parmesan.
  6. Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.

Martha Stewart’s Mexican-Style Corn with Citrus Cream

Yield: Serves 4 to 6 as an appetizer

  • 8 ears corn, husked and silks removed
  • 1/2 cup light sour cream
  • 1 T fresh lime juice
  • pinch or two cayenne pepper
  • 1/4 tsp chili powder
  • 1/4 cup minced cilantro, or more, to taste
  • coarse salt and freshly ground black pepper
  • 1/4 cup crumbled cotija or goat cheese
  • tortilla chips, for serving
  1. Heat a grill or grill pan over medium-high. Clean and lightly oil the hot grill.
  2. Grill the husked corn cobs, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
  3. Meanwhile, combine sour cream, lime juice, cayenne, chili powder, and cilantro in a small bowl. Season with salt and pepper, to taste.
  4. Cut off the tips of the grilled corn cobs and stand in a wide, shallow bowl. Using a sharp knife, cut the kernels off the cobs.
  5. Combine the corn kernels with the sour cream mixture.
  6. To serve, top with the crumbled goat cheese. Serve with tortilla chips for dipping, as desired.

Note: This dish can be served warm or at room temperature

Spicy Roasted Carrot & Red Lentil Ragout

When a family friend posted a link to this “tried and true” recipe on Facebook, I knew that I was going to make it for sure. Not only is she a wonderful cook, but she also endorsed it by saying that she’s been making it for ten years!

This hearty and healthy stew-like soup is really another wonderful variation of vegetarian chili. The recipe was adapted from The New York Times, contributed by Molly O’Neill. I increased the amount of carrots, omitted the cayenne pepper, and cut the carrots prior to roasting in order to decrease the preparation time.

We ate it as a stew served over brown Basmati rice and topped it with Greek yogurt (others with sour cream) to temper the heat. The author suggested extending the ragout with either coconut milk or stock to give it a soup-like consistency, if desired. Yum!

Yield: 6 servings

  • 2 pounds carrots, peeled, cut in half and quartered
  • 5 tablespoons olive oil
  • 2 ¬Ĺ teaspoons kosher salt
  • freshly ground black pepper to taste
  • 1 medium onion, sliced thin
  • ¬ĺ teaspoon ancho chili powder
  • ¬ĺ teaspoon chipotle chili powder
  • ‚Öõ teaspoon cayenne pepper, optional
  • 1 cup red lentils
  • 5 cups chicken or vegetable stock
  • brown Basmati rice, for serving, optional
  • plain Greek yogurt or sour cream, for serving, optional
  1. Preheat the oven to 450 degrees, preferably on convection roast.
  2. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 12 minutes.
  3. Turn the carrots, add the onion and roast an additional 15 minutes, until the carrots are brown and tender.
  4. When carrots are cool enough, cut them in 1/4-inch dice.
  5. Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper, if using. Cook, stirring, for 1 minute.
  6. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart.
  7. Season with remaining salt and pepper to taste.
  8. Serve with rice, or as a thick soup. Garnish with yogurt or sour cream to temper the heat.

Two Years Ago: 

Three Years Ago: 

Four Years Ago:

Five Years Ago:

Easy Enchilada Pie

My son’s third grade teacher told the class¬†that they each needed to know three recipes by heart before going to college. What good advice! ūüėČ Besides a good vinaigrette, this one might make the list! ūüôā It’s an easy crowd pleaser.

This recipe is also¬†quick… super¬†super fast. ūüôā It initially¬†caught my eye because it included¬†a “2-minute” enchilada sauce (as well as a lot of ingredients from Trader Joe’s!). We were not disappointed. It was a¬†perfect, comforting, and family friendly weeknight meal. I especially loved the sauce. This recipe was adapted from Feasting at Home. I added an additional layer of tortillas as well as cheese to the top. Now I need¬†to teach my kids how to make it! ūüôā

For the 2-Minute Enchilada Sauce:

  • 14.5 ounce can diced tomatoes (preferably fire roasted)(Trader Joe’s!)
  • ¬ľ cup water
  • 2 T extra-virgin olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp cumin
  • 2 tsp chili powder
  • ¬ľ-¬Ĺ¬†tsp chipotle chile powder, to taste (or add a canned chipotle pepper, smoked paprika, and/or cayenne for heat)
  • 1 ¬Ĺ tsp coarse salt
  • 2 garlic cloves
  • 1 tsp dried oregano
  1. Add all of the ingredients to a Vitamix (or blender) and blend until smooth.

To Complete the Enchilada Pie:

  • 2-Minute Enchilada Sauce
  • 12-14 6-inch corn tortillas
  • 2 15-oz cans seasoned black beans (like Trader Joe’s Cuban Style Black Beans)
  • 16 oz¬†bag frozen fire roasted corn¬†(Trader Joe’s) or other roasted vegetables
  • 2 1/2 cups coarsely grated Mexican style cheese or blend (I used Monterey Jack)
  • 4 ounce can green chilies, preferably fire roasted (Trader Joe’s)
  • cilantro, to taste as well as additional chopped cilantro for garnish
  • diced avocado, sour cream, hot sauce, as desired for garnish
  1. Preheat oven to 400 degrees, preferably on convection.
  2. In the bottom of a 9 x 13 inch baking dish, spread out a scant amount of the enchilada sauce- just enough to lightly coat the bottom. (I used an enameled cast iron baking dish.)
  3. Spread 4-5 tortillas on top of the sauce.
  4. Drain one can of seasoned beans, and spread out over the tortillas. (Drain well!)
  5. Spread out half of the frozen roasted corn.
  6. Spread out 1 cup of the shredded cheese.
  7. Scatter ¬Ĺ of the canned green chilies and a little chopped cilantro.
  8. Spread a second layer of 4-5 tortillas over the mixture.
  9. Then repeat with another can of drained seasoned beans. (cooked chicken, chorizo,or ground meat can be substituted, if desired)
  10. Top with rest of the corn, the cheese, the chilies and cilantro.
  11. Drizzle with ‚Öď of the enchilada sauce and top with 4-5 more tortillas.
  12. Spread the remaining sauce over the tortillas.
  13. Cover and bake for 30 minutes.
  14. Uncover, top with remaining 1/2 cup of cheese and bake 8 to 10 more minutes, until the cheese is melted and lightly browned.
  15. Garnish with diced avocado, and cilantro. Cut into servings and serve with sour cream and hot sauce, if desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

If you like this you may also like:

Slow-Cooker Pulled Chicken Sandwiches

IMG_9718

I can’t believe it, but I am tired of pulled pork. What is even more surprising is that my husband is in agreement! This was a nice variation and the sauce was tasty with a subtle spicy kick; I omitted the liquid smoke as I am not partial to smoky flavor. The chicken was really moist even after five hours in the slow-cooker too.

This recipe was adapted from Cook’s Country Magazine, via cookingwithauntjuju.com and talkingonmagazines.com. Perfect to feed a crowd. Perfect for guests because it can be made ahead of time and reheated in the slow-cooker prior to serving.

We ate it with Provencal Tomatoes and corn on the cob but it may have needed coleslaw and potato salad (too?!?). Next time… ūüôā Nice!

Yield: Serves 10 to 12

  • 4 (10-12 oz) bone-in split chicken breasts
  • 8 boneless, skinless chicken thighs
  • coarse salt and freshly ground black pepper
  • 1 large sweet onion, finely chopped
  • 2 T vegetable oil
  • 6 garlic cloves, minced
  • 2-3 tsp chili powder
  • 2-3 tsp chipotle chili powder
  • 1/4 tsp cayenne pepper
  • 4 oz (1/2 cup) tomato paste
  • 1 cup ketchup
  • 1/3 cup molasses
  • 2 T brown mustard
  • 4 tsp apple cider vinegar
  • 4 tsp Sriracha or other hot sauce, plus more for serving, if desired
  • 3/4 tsp liquid smoke, if desired
  • 12 sandwich rolls (I prefer potato rolls)
  1. Pat chicken dry with paper towels. Generously season with salt and pepper.
  2. Combine onion, oil, garlic, chili powders, cayenne, and tomato paste in a microwave-safe bowl and microwave until the onion softens slightly, about 3 minutes.
  3. Transfer the onion mixture to the slow-cooker and stir in the ketchup, molasses, mustard, and cider vinegar.
  4. Add the chicken to the slow-cooker and toss to combine with sauce. Cover and cook on low for 5 hours, or until chicken shreds easily with a fork.
  5. Transfer cooked chicken to a cutting board or rimmed baking sheet and loosely tent with foil. Let rest for 15 minutes.
  6. Using a ladle or large spoon, skim the fat off the surface of the sauce. Discard.
  7. Stir the hot sauce and liquid smoke (if using) into the sauce. Cover to keep warm.
  8. Remove and discard chicken breast skin and bones. Coarsely shred the breast meat using 2 forks. Roughly chop the thigh meat into 1/2-inch chunks.
  9. Return the meat to the slow-cooker and combine with sauce. Season with salt and pepper, if necessary. Serve on sandwich rolls with hot sauce to pass at the table, if desired.

IMG_9715

One Year Ago:

Chicken Chili with Chipotle and Poblano Chiles

This is my favorite chicken chili, although I have struggled in the past with the spiciness level for guests. I worry it will be too spicy‚Ķ.such a stress!! ūüôā I think that I finally got it just right this time. It has a perfect balance of spiciness complemented by the toppings and added rice.

It is fun to serve chili to guests with multiple topping choices. This chili is wonderful topped with any combination of diced red onions, sour cream, grated Monterey Jack cheese, avocado, and fresh cilantro. We also had rice, tortilla chips, and corn bread on the side.

This recipe was adapted from Martha Stewart Living. Perfect on a cold day.

Yield: Serves 6 to 8 

  • 2 poblano¬†chiles
  • 1 tablespoon cumin seeds
  • 2 cups homemade chicken stock or low-sodium chicken stock
  • 1 chipotle¬†chile¬†in adobo sauce, stemmed
  • 1/4 cup olive oil
  • 1 large onion, cut into 1/4-inch dice
  • 4 medium¬†garlic¬†cloves, minced
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
  • 1 tablespoon dried Mexican oregano or oregano
  • 2 teaspoons dried epazote or 3T fresh cilantro
  • 1/2 teaspoon chipotle¬†chile powder
  • 3 fifteen-ounce cans¬†kidney beans, drained
  • 1 fifteen-ounce can diced tomatoes
  • coarse salt and freshly ground black pepper, to taste
  • freshly grated Monterey Jack¬†cheese, for serving (optional)
  • diced red onion, for serving (optional)
  • fresh cilantro leaves, for serving (optional)
  • sour cream, for serving (optional)
  • sliced or diced¬†avocado, for serving (optional)
  • tortilla chips, for serving (optional)
  • rice, for serving, if desired (I served¬†brown Basmati rice)
  • cornbread, for serving, if desired

  1. Heat broiler. Toast poblano chiles until fragrant and beginning to blacken. Remove, cover to steam, and let stand until cool enough to handle.
  2. Peel, stem and remove ribs from toasted poblanos.
  3. Toast cumin seeds in a skillet, shaking skillet constantly, until fragrant, about 3 minutes. Transfer to a spice grinder, and grind until fine. Set aside.
  4. Tear cleaned poblano chiles into pieces, and place in the jar of a blender. Add chicken stock and stemmed chipotle in adobo sauce. Puree, and set aside.
  5. Heat oil in a large Dutch oven over medium heat. Add onion and garlic, and cook, stirring occasionally, until translucent, about 3 minutes.
  6. Add chicken, season lightly with salt and pepper, and cook, stirring, until the exterior turns white, about 5 minutes.
  7. Add reserved ground cumin, oregano, epazote (or cilantro), and ground chipotle chile powder; cook 5 minutes more.
  8. Stir in the stock mixture, beans, and tomatoes.
  9. Bring to a boil. Reduce to a simmer, and cook, partially covered and stirring occasionally, until flavors have married and liquid is thickened and reduced, about 40 minutes.
  10. Serve immediately over rice and/or with corn bread, as desired. Pass cheese, onion, cilantro, sour cream, avocado, and tortilla strips on the side as optional toppings.

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