Sweet Corn Polenta With Sour Cream And Crushed Strawberries

This is not a traditional polenta recipe. In fact, it’s not polenta at all. You may now be wondering why I called this recipe Sweet Corn Polenta. Well, that’s because the starches in the corn act as a thickening agent, and cooking it results in a pudding that looks like polenta, but tasteslike the sweetest, butteriest, freshest summer corn you’ve ever had. The trick is a box grater. That’s right, you’re gonna grate the corn like it’s a block of cheese, all the way down to a nub. Be sure to extract as much corn milk as possible - that’s the good stuff (and the thickener).

This process does get a little messy. I have found that grating over a large rimmed baking sheet is the best answer to that. You can serve this dish hot, at room temperature, or even chilled. And if you need to feed more people, simply add an ear of corn per person and increase the butter a tad. Now, go forth and prepare to launch a new summer love affair - this time, corn is your muse.
Serves 4-6

Ingredients:
6 ears fresh corn, shucked
3 tablespoons unsalted butter
Kosher salt
Crushed strawberries, for serving (recipe above)
Sour cream, for serving
Directions:
Grate each ear of corn on the large side of a box grater. Be sure to grate all the way down to the cob and extract as much of the corn milk as possible. Once finished, you should have about 3 cups of grated corn.  A suggestion: freezing the cob of corn before grating.

Add the grated corn to a pot, along with the butter, and season with salt. Bring the mixture to a simmer over medium high heat (the butter will melt as it heats), stirring often. Once it starts to bubble, reduce the heat to medium low, and continue to simmer for another 2 - 3 minutes, stirring constantly, until it reaches a thick, pudding-like consistency.

Season with more salt, to taste. To serve, spread the polenta in a shallow bowl, then top it with generous dollops of sour cream and ladle the strawberries on top (recipe below)
Crushed Strawberries  makes about 2 cups

If you happen to have leftovers, the strawberries can be spooned over yogurt, mixed into pancake batter, drizzled over ice cream, or used for any type of strawberry snacking your heart desires.
Ingredients:
1 pound strawberries, husked

⅓ cup sugar
⅛ teaspoon kosher salt
¼ teaspoon sherry vinegar
Directions:
Combine the strawberries, sugar, salt and vinegar in a large bowl. Cover and macerate for at least 1 hour, up to overnight, then mash with a potato masher.

Tamale Style Pie With Smokey & Spicy Pulled Pork

Tamale Style Pie With Smoky & Spicy Pulled Pork

This hearty casserole features rich, slow-cooked pork infused with a complex blend of smoky, fruity and spicy chilies. Baked under a tender, cornbread crust, it’s a deeply satisfying meal. Serve it with a fresh, tangy slaw to balance the bold flavors.
Ingredients:

2 medium size dried ancho chilies stemmed, seeded,
3 small to medium-size dried guajillo chilies, stemmed, seeded
4 lbs (1.81 kg) bone-in pork butt roast, cut into 3 large steaks around
bone
Fine sea salt and freshly ground pepper to taste
1 tbsp (15 mL) canola oil, plus more for greasing pan
1 can (796 mL) diced tomatoes
1 medium-size yellow onion, cut into chunks
4 large cloves garlic, peeled, roughly chopped
1 tbsp (15 mL) cumin
2 chipotle peppers in adobo
1 tbsp (15 mL) packed light brown sugar
1 cup (250 mL) unsalted chicken broth, plus more as needed
2 green peppers, halved lengthwise, stemmed, seeded
2 cups fresh corn
1 bunch green onions, thinly sliced
Chopped cilantro, sour cream, pickled onions, and sliced avocado for serving

Cornbread Topping
1 1/2 cups (375 mL) all-purpose flour
3/4 cup (175 mL) cornmeal
1/2 cup (125 mL) sugar
1 tbsp (15 mL) baking powder
3/4 tsp (4 mL) salt
1 1/2 cups (375 mL) shredded extra sharp cheddar
1 cup (250 mL) 2% milk
1/2 cup (125 mL) canola oil
2 large eggs
1/4 cup (60 mL) butter, melted, slightly cooled
Directions:
Season pork steaks generously with salt and pepper. Using same Dutch
oven, add 1 tbsp (15 mL) canola oil and heat over medium-high heat.
Working in two batches, if necessary, sear pork until deeply browned,
about 4 minutes per side. Transfer to a large plate.Preheat oven to
325°F (163°C).

Drain chilies and place in a blender with tomatoes, onion, garlic,
cumin, chipotle, brown sugar and chicken broth. Blend until smooth. Season generously with salt.

Return pork to Dutch oven and pour chili sauce overtop—pork
should be mostly submerged; add a splash more broth, if necessary.

Bring to a simmer over medium heat, then cover and transfer to oven. Bake until pork is fall-apart tender, 2 1/2 to 3 hours.

Remove pork from oven. Transfer meat to a large baking pan. Using
tongs or two forks, shred meat, discarding bone, extra fat and
cartilage. Stir meat back into sauce.

Meanwhile, set oven to broil. Place peppers on a foil-lined sheet pan,
cut sides down. Flatten with palm of hand. Broil in top third of oven
until nicely charred, about 4 minutes. Flip and broil for another 3 to 4
minutes. Transfer to a cutting board and cut into small dice. Add
peppers to pot with pork along with green onions and corn. Stir to
combine. Taste and adjust seasoning.

Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm)
casserole dish.Add enough pork mixture until it’s three quarters full,
saving rest (covered and refrigerated) for another use.

For the cornbread topping, whisk flour, cornmeal, sugar, baking
powder and salt in a large mixing bowl until combined. Stir in cheese 

to distribute evenly. Set aside.

In a medium-size mixing bowl, whisk milk, oil, eggs and butter. Pour
wet ingredients into dry and mix gently with a silicone spatula until

just combined- Do Not Overmix.

Top pork with spoonfuls of batter and spread evenly. Bake until lightlygolden and a toothpick inserted in middle of cornbread comes out clean, 45 to 55 minutes. (If edges are getting too dark and cornbread isn’t done, cover perimeter with foil.)

Cool 15 minutes, then spoon onto plates and serve with garnishes, if
using. Serves 8

Fresh Corn Soup

 

Fresh Corn Soup

Ingredients
2 tablespoons unsalted butter
1 yellow onion, sliced thin
2–3 cloves garlic, minced
7 ears corn, fresh as possible, yellow or white
Salt and white pepper, to taste
Good quality olive oil, to taste

Directions:
Melt butter in a medium saucepan over low heat. Add salt, garlic and onions and sweat until translucent.

Remove corn kernels from cobs. Place cobs in a large pot, fill with water to cover cobs and simmer for about 40 minutes.

Add corn kernels to onion and garlic mixture and cook for about 5 minutes on low heat. Add salt to taste.

Strain corn stock and pour 2 cups liquid over vegetable mixture. Reserve remaining corn stock.

Purée in a blender until smooth. If too thick, add more corn stock.

Drizzle with best-quality olive oil and serve warm.

Cheddar Corn Fritters

Cheddar Corn Fritters

Ingredients:
3 ears fresh corn (*or 2 cups corn kernels)
3 tablespoons diced red or green bell pepper
2 large eggs, lightly beaten
1/2 cup water
1/2 cup grated Cheddar cheese
3/4 cup all-purpose flour
2 teaspoons granulated sugar
1 teaspoon chili powder
salt and pepper to taste
2 tablespoons melted butter, vegetable oil, for frying

Great Sauce, stir together 1 cup sour cream, 2 tsp. lime zest, 3 Tbsp. lime juice, and 2 Tbsp. chopped cilantro.

Directions:
Shuck and clean the corn. Bring a large pot of water to a boil. Add the corn to the boiling water and boil for 3 minutes. Remove from the heat and allow to cool slightly.

Turn a small bowl upside down inside a larger bowl. This creates a “stand” to stand the corn on to cut the kernels from the cobs. Cut the kernels from the ear, then scrape the cob with a table knife to release all of the milk. 

Remove the small bowl, then add the bell pepper, eggs, water and cheese. Stir to combine. 

In another bowl, combine the flour, sugar, chili powder, salt and pepper. Add the flour mixture to the corn mixture and stir just until evenly moistened. Stir in the melted butter.

Pour oil into a large heavy skillet to a depth of 1/4-inch. Heat over medium heat until it registers 350º on a deep-frying thermometer. Using a serving spoon and working in batches to avoid crowding, drop spoonfuls of batter into the hot oil. You will make about 16 fritters in all. 

Fry on the first side until golden bowl and crisp, about 2 minutes. Turn once and fry until golden on the second side, 2 minutes more. Drain the fritters on paper towels and season with salt.  Serve warm.

Makes 16 fritters

Recipe Notes:

Recipe source: Vegetables

*If not using fresh corn, you won’t have the extra flavor from the corn milk.

If needed, you can keep the first batches of fritters warm in an over set at 200ºF while you finish frying the remainder.

Nutrition information provided as an estimate only. Various brands and products can change the counts.

Summer Succotash With Black Bean Puree

Summer Succotash with Black Bean Purée 

Developed by Sara Quessenberry 

for Cleveland Clinic Wellness 

Yield: 4 servings 

Ingredients:
2 tablespoons extra virgin olive oil
1/2 of a white onion, chopped
1/4 teaspoon plus 1/8 teaspoon kosher salt
1 1/2 teaspoons chili powder
15-ounce can (no salt) black beans, drained and rinsed
1 red bell pepper
1 cup sugar snap peas, cut crosswise into small pieces
1 cup fresh corn
1/8 teaspoon freshly ground black pepper
1/2 of a small red onion, chopped
1/2 cup fresh cilantro leaves 

Directions:
In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add the white onion and 1/4 teaspoon of the salt, and cook, stirring often, until tender, 5 to 6 minutes. Stir in the chili powder, then add the beans and 3/4 cup of water. Simmer for 5 minutes. Using a handheld blender or a regular blender, puree the beans until thick and creamy. Add a little more water if too thick. Keep warm. 

In a medium skillet, heat the remaining tablespoon of oil over medium-high heat. Add the bell pepper, sugar snap peas, corn, black pepper, and the remaining ⅛ teaspoon salt and cook, stirring, for 2 to 3 minutes until crisp-tender and heated through. 

Divide the bean puree among plates. Top with the succotash, red onion, and cilantro. 

Nutritional facts per serving: 219 calories, 8 g total fat, 1 g saturated fat, 8 g protein, 29 g carbohydrate, 8 g dietary fiber, 5 g sugar, 0 g added sugar, 0 mg cholesterol, 136 mg sodium

Pinto Bean Salad With Corn, Yellow Peppers, Tomatoes and Avocado

PINTO BEAN SALAD WITH CORN, YELLOW PEPPERS, TOMATOES AND AVOCADO

Ingredients:

Dressing:
2 cloves garlic, minced
6 T. fresh lime juice
2 T. honey or agave syrup 
1 tsp. salt
1 tsp. chili powder
1/2 cup extra-virgin olive oil

Serves 4 to 6.

*

Salad:
1-15 oz. can pinto beans, rinsed and drained
1 1/3 cups fresh yellow or white corn kernels (or frozen and thawed)
1 yellow or orange bell pepper, diced 
1/4 cup red onion, diced
1 cup cherry tomatoes, halved
1 avocado, diced and rinsed in water 
1/4 cup chopped cilantro
Salt and pepper to taste

*

1. For dressing combine garlic, lime juice, honey or agave, salt and chili powder in a small bowl. Gradually whisk in the olive oil until dressing comes together. Chill until ready to toss with salad.

*

2. Toss together the beans, corn, bell pepper and onions. Add dressing and toss to coat evenly; chill up to 4 hours. Just before serving gently fold in tomatoes, avocado and cilantro. Adjust seasoning with salt and pepper to taste.