Fresh Corn & Jalapeno Cornbread

I feel like if I ever met a human who didn’t like cornbread I would immediately be suspicious of them… because cornbread is AMAZING! My mom used to make it when we were kids and she’d sprinkle a little sugar on the top when it came out of the oven and it was soooo good. This week I got a bunch of corn and jalapeños in my CSA and immediately grabbed my skillet and cornmeal. It took about 25 mins to make and I ate half of it for dinner. Nothing else, just a straight up plate of cornbread smothered in butter and honey….

(I promise it tastes better then the photo looks!)

1 corn on the cob, kernels cut off
1 jalapeño, chopped small
1 1/2 cups yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon baking soda
2 large eggs
1 1/2 cups buttermilk **if you don’t have buttermilk, you can make some by add 1 teaspoon vinegar to 1 cup whole milk and let it sit for 5 mins!
1 1/2 tablespoons maple syrup
4 tablespoons unsalted butter

Preheat oven to 425 degrees and add the cast iron skillet to get it nice and hot – about 10 mins. In a bowl mix together the cornmeal, salt, pepper, and baking soda. In another bowl mix together the eggs, maple syrup, and buttermilk.

In a small pan, heat the butter until melted then toss in the corn and jalapeños. Cook for about 3-4 minutes, then turn off the heat and whisk the buttery mixture into the bowl with the eggs. Add the dry ingredients and combine. Remove the skillet from the oven and pour in the batter. Bake for 20-25 minutes or until set and golden brown on top. Let cool slightly before serving. Serve with extra butter and honey on the side!


Summer Corn With Basil & Garlic Aioli

I’ve always loved Elote, aka Mexican street corn. It is smothered in a messy mix of ingredients that tastes exactly how I would imagine the corn in Heaven to taste. Traditionally it is rolled in butter and mayonnaise, then crumbled cotija cheese, chili powder, and a squeeze of lime. I decided to make my own little version of it this morning by making an aioli with the basil and garlic I had from my CSA bag this week, plus Parmesan cheese and paprika. It was amazing. AMAZING. I made it early this morning with the intention of bringing it as part of my lunch to work today, but after tasting a little bite, I ate the whole thing (at 9AM) standing over the sink in my kitchen as to not make a mess. WORTH IT.

Ingredients: (serves 5)
5 corn on the cob
1/4 cup fresh basil
2 tablespoons olive oil
1/3 cup mayonnaise
1 tablespoon lemon juice
1 garlic clove
Black pepper, to taste
2 tablespoons grated Parmesan cheese, plus for for topping
Smoked paprika, for topping

In a food processor, or with an immersion blender, mix together the basil, olive oil, mayo, lemon juice, garlic, pepper, and Parmesan cheese until smooth. You can keep the corn whole or cut them in half, whichever you prefer. Brush the corn with olive oil and cook in a pan over medium heat, turning every minute or so to cook the sides evenly, about 7 minutes total. You can also cook the corn on the grill of course, I just don’t have a backyard here in NY and think it’s prooobably illegal to put a grill on my fire escape! To serve, brush the corn with the aioli then top with grated parmesan cheese and paprika. Eat with lots of napkins!


Roasted Corn & Poblano Chowder

There’s been so much sweet corn at the farmers markets the past few weeks, and it’s been making me want corn chowder. So I finally made some! I didn’t want it to be super creamy and heavy, so I only used a bit of cream and kept it thinner. Overall it was a chowder success!

Ingredients: (serves 3-4)
3 ears of corn, cut off the cob, reserve cobs
1 poblano pepper, chopped
1/2 small yellow onion, chopped
2 garlic cloves, chopped
1 leek, chopped
4 red potatoes, cut into 1-inch chunks
2 1/2 cups low sodium chicken broth
2 cups reserved corn water (see in recipe)
1/2 tablespoon fresh thyme
2 teaspoons smoked paprika
3/4 cup half & half (or cream)
Olive oil
Salt and pepper, to taste

Preheat the oven to 350 degrees. Place the corn and poblano peppers on a baking sheet and drizzle with olive oil and a little salt and pepper. Roast for 25 minutes, or until the corn is slightly browned. In the meantime, get a pot of water boiling and add the potatoes and reserved cobs. Boil until the potatoes are fork tender, but careful not to overcook or they won’t hold up later when added to the soup in the end. Strain the potatoes and toss the cobs. Set the water aside for later use. Next, saute the garlic and onion and some olive oil for about 2-3 minutes, then add the leeks and continue to cook for another 2-3 minutes. Lastly, toss in the roasted corn and peppers, followed by the thyme, chicken broth, 2 cups of the reserved water. Bring to a boil, then turn down the heat down low add the cream, paprika, salt and pepper. Cook for about 5 minutes more then serve!

Tomato and Corn Galette with Goat Cheese

A saw a gorgeous tomato galette the other day and decided that was what I wanted to make this week when I got a huge heirloom tomato in my CSA bag. I packed it full with corn, shallots, tomatoes, dandelion greens, and goat cheese. My sister gave me the great idea to add some cornmeal to the crust, which I ended up LOVING. One of the many perks of having a sister who went to culinary school!


Galette Crust:
1 1/4 cups all-purpose flour
1/4 cup corn meal
1/4 teaspoon salt
8 tablespoons cold unsalted butter, chopped into cubes
1/4 cup plain yogurt
2 teaspoons lemon juice
1/4 cup ice water
1 egg, for brushing

1 ear of corn, cut off the cob
1 shallot, chopped
1 large garlic clove, minced
1 large heirloom tomato, sliced
1 cup dandelion greens, chopped
2 tablespoons fresh chopped basil
Good pinch red pepper flakes
4 oz goat cheese
Salt and pepper, to taste

Start by making the crust. In a large bowl, mix together the flour, corn meal, and salt. Cut in the butter with a pastry cutter, or use your hands. If using your hands, you simply want to roll the butter chunks between your fingers with the flour until it resembles the texture of small peas. In a separate small bowl, stir together the yogurt, lemon juice, and water. Add this to the flour/butter mixture and mix with your fingers until a dough forms. Shape into a disk, wrap in plastic wrap, and place in the fridge for at least an hour.

When the dough has been in the fridge for about 40 minutes, start making the filling. Add some olive oil to a pan and cook the garlic and shallots for a minute or so, then add the corn and cook for about 4-5. Make sure not to overcook the corn as it will continue to cook in the oven. Next, toss the dandelion greens, basil, red pepper flakes, salt and pepper. Cook for another 5 minutes or so then turn off the heat and set aside to let cool slightly.

Preheat oven to 400 degrees. On a floured surface, roll out the dough to about 12 inch circle and transfer it to a baking sheet lined with parchment paper. It doesn’t need to be perfect, the best thing about a galette is the more rustic it looks the better! Crumble a good amount of goat cheese on the bottom, leaving a 2 inch boarder. Add the corn mixture, followed by the slices of tomato and a little more goat cheese crumbles on top. Fold in the sides of the dough, leaving the center open. Brush edges of dough with the egg wash, then place in the oven for 30-45 minutes or until the crust is golden brown and the tomatoes have cooked a bit. Top with a little fresh cracked pepper and enjoy!

Corn, Peach, and Tomato Salad With Burrata & Basil Oil

This is my 100th recipe since I started my little food blog about two years ago! I can’t believe I’ve been able to keep this up for as long as I have. It’s been really fun and I have definitely learned a lot in the kitchen since first starting. Super grateful for my lovely CSA and their support of my weekly recipes! Here’s to 100 more!

To celebrate, my best friend Meghan and I made dinner together (and shared a few bottles of wine!) We made a summery salad with sweet peaches and tomatoes – which you wouldn’t think go together but they actually compliment one another quite well! We also added some creamy burrata cheese and homemade basil oil, which is very easy to make. As a little side dish we seared some scallops with a little balsamic vinegar. A great meal- thanks for celebrating with me Meghan!

1 ear of corn, boiled and cut off the cob
1 large peach, sliced
1 large heirloom tomato, sliced
1 cup packed fresh basil
1/2 cup olive oil
Salt and pepper, to taste
Water, as needed to smooth out the basil oil
4 jumbo scallops
2 tablespoons balsamic vinegar

Boil (or roast) the corn and cut it off the cob. To make the basil oil, place the basil, olive oil, salt and pepper in a blender or food processor. Add bits of water as needed until smooth. Plate the corn, peaches, and tomatoes. Top with pieces of burrata cheese and drizzle with the basil oil and fresh pepper.

For the scallops, start by removing and discarding any muscle tabs still attached to the scallops (if they have any) then pat dry with a paper towel and season both sides with salt and pepper. Heat a skillet on high heat and drizzle with the balsamic vinegar and olive oil. Add the scallops and let cook for about 2-3 minutes on each side until they have a nice caramelized sear, but careful not to overcook them!

Leek, Mustard Greens, and Corn Pizza

I could probably eat homemade pizza every night. It might sound sort of intimidating to make, but it seriously could not be easier! Especially if you buy pre-made dough at the supermarket, or at your local pizza place for a buck or two, which is what I love to do because it’s super fresh.

1 ball of pizza dough
1 large leek
2 ears of corn, cut off the cob
3 cups mustard greens, cut into 1/2 inch ribbons
1 garlic clove, minced
1 small can of tomato sauce
3 ounces St. Andre cheese
All-purpose flour
Olive oil
Salt and pepper

Start by preheating the oven to 425 degrees. To trim the leeks, cut it where the light part meets the dark part, then toss the dark stuff. Cut them lengthwise then run the leeks under the water to remove any dirt. They can be pretty dirty sometimes so really make sure to rinse them well. Cut them crosswise in 1/4 inch slices. Next, remove the stems of the mustard greens and layer the leaves on top one another, roll them up together then slice 1/2 inch ribbons. Lastly, cut the corn off the cob.

Add some olive oil to a pan and saute the garlic for a minute. Add the leeks and cook for about 7 minutes until slightly browned. Next add the mustard greens and cook about 4 minutes until wilted, then toss in the corn, salt and pepper to taste, and cook everything together for another 10 minutes. While that is cooking, roll out your pizza dough. Make sure to flour the surface and rolling pin, and continue to sprinkle the dough with flour as you go. Place on a baking sheet lined with parchment paper.

Add the toppings to the dough starting with the tomato sauce, then the leek mixture, and lastly the cheese. Bake for 25 minutes until everything is golden! Let cool for a few minutes before cutting.

Summer Squash and Corn Soup

Apparently fall is on its way, and despite the past two days of 90 degree weather, I thought I would prepare myself for the upcoming season by making some soup. I had some summer squash and corn on hand and found a nice light recipe that sounded perfect for weaning my way into soup season. It could not have been easier to make and was absolutely delicious. I think next time I make it, I will have some nice bread on hand to dunk. I pretty much love any excuse to eat bread.

Ingredients: (adapted from Eating Well)
1 small shallot, chopped
1 tablespoon olive oil
1 tablespoon fresh lemon balm
1 tablespoon fresh thyme
2 yellow squash, diced
1 fresh corn, sliced off the cob
14 oz chicken broth
1 teaspoon salt
1 1/2 tablespoons lemon juice
Pepper to taste
Crumbled feta cheese, for topping

Heat the olive oil in a large pot over medium heat and add the shallots. Let cook a minute or two then add the squash and fresh herbs. Cook for another 5 minutes until the squash softens a bit. Add the chicken broth and salt and let simmer for another 5 minutes. Turn off the heat and tip your soup in the pot so the liquid is deep enough to use your hand blender without having it splat everywhere. If you do not have a hand blender, you can simply pour the mixture into your blender and blend until smooth. Next, add the fresh corn and let simmer for 2-3 minutes. Lastly, add the lemon juice and pepper to taste. Pour into bowls and top with feta cheese and any leftover fresh herbs.

After making this for the first time, I think next time I might try adding half of the corn early and blending it in with the squash, then add the rest at the end per the above. This would make it even creamier which I think would be nice. Oh and the bread, lots of bread!

Roasted Corn and Smoked Mozzarella Pizza

I remembered that I had some fresh corn and decided to stop by the local pizza shop in my neighborhood to pick up some dough on my way home. Corn on pizza is amazing. If you haven’t tried it before, I really recommend it! It’s sweet and gives a nice texture to the pizza. I like to add something a little salty with it, like prosciutto, to balance it out. Pizza at home never disappoints me, it’s always a good idea.

Pizza dough, store bought or homemade
Smoked mozzarella cheese, sliced
Fresh corn, cut off the cob
3 slices prosciutto
1/2 shallot
Olive oil
Salt and pepper

Preheat the oven to 450 degrees. Start by cutting the corn off the cob and chopping the shallot. Add both to a pan with some olive oil and cook over medium heat until the corn starts getting a tiny bit browned. Remove from heat and set aside.

Flour your surface and rolling pin, and roll out the dough. Make sure to keep adding flour as you roll. Brush the dough with a little olive oil, then salt and pepper to taste. Next add the smoked mozzarella, corn, and prosciutto. Place on a baking sheet lined with parchment paper. Cook for 15 minutes or until cheese is bubbling and the crust is golden.