CORN AND TOMATO SALAD WITH CHEESE DRESSING
Serves 4 generously.
Note: This recipe must be prepared in advance.
• 4 large ears of corn
• 2 or 3 ripe tomatoes
• 1 large red or yellow onion
• 1/2 head crispy lettuce leaves, drained and dried
• 1/2 c. olive or grapeseed oil
• 2 tbsp. cider vinegar
• 1 tbsp. lemon juice
• 1/2 c. soft cheese, such as feta or goat's cheese (or more)
• 2 or 3 tbsp. chopped fresh basil or cilantro
• 1/2 tsp. salt
• Freshly ground black pepper
Directions
To prepare salad: Husk the corn, remove and discard the silk, and then rinse well with cold water.
Bring a large pan of water to a rolling boil. Drop in the corn and cook for 2 minutes. Remove the pan from the heat and allow the corn to stand in the water for about 5 minutes or until tender. Drain the corn, flood with cool water and pat dry.
Using a sharp knife, cut the corn off the cob, place kernels into a bowl and set aside. Cut the tomatoes crosswise into 1/8-inch thick slices, and thinly slice the onion.
Arrange the lettuce leaves on a large platter. Top with the tomatoes and onions in an overlapping pattern around the edge of the platter.
To prepare salad dressing: In a small bowl combine the oil, vinegar and lemon juice. Cut the cheese into small pieces and stir into the bowl, mixing well. Add the basil, salt and black pepper, and beat briskly with a fork or whisk until creamy and well-blended.
Pour about half of the salad dressing over the corn and mix well. Then pile the corn in the center of the platter. Chill the platter of vegetables for about an hour.
Just before serving, drizzle the remaining salad dressing on the tomatoes and lettuce. Serve immediately.
Nutrition information per serving:
Calories454Fat33 gSodium516 mgSaturated fat7 g
Carbohydrates39 gCalcium130 mg
Protein8 gCholesterol17 mgDietary fiber7 g
Diabetic exchanges per serving: 2 vegetable, 2 bread/starch, 6 1/2 fat.
SUMMER CORN QUICHE
Serves 6.
• 1 (9-in.) pie crust
• 1 egg white
• 1 tbsp. olive or corn or grapeseed oil
• 2 tbsp. fresh sage, finely chopped
• 1/2 tsp. crushed red pepper flakes or cayenne pepper
• 1/2 tsp. allspice or nutmeg
• 3 eggs, at room temperature
• 11/2 c. whole milk
• 1/2 tsp. salt, or more if needed
• Freshly ground pepper
• 11/2 c. uncooked corn kernels
• 1/2 c. grated cheese, such as Swiss or Gruyère, divided
Directions
Bake the pie crust according to recipe or package directions just until lightly brown. Cool the pie shell on a wire rack and then brush with a lightly beaten egg white and set aside.
Preheat the oven to 375 degrees.
Heat the oil in a small skillet. Stir in the sage, pepper flakes or cayenne and the allspice or nutmeg and sauté over low heat for 3 or 4 minutes, stirring. Remove from the heat.
In a large bowl, combine the sage mixture, eggs, milk, salt and black pepper. Beat briskly until well-blended.
Stir in the corn and half of the grated cheese. Pour the custard mixture into the lightly baked pie crust. Sprinkle the top of the pie with the remaining cheese.
Set the filled pie pan on the bottom shelf of the hot oven. Bake the quiche for 30 to 35 minutes, or until puffed and lightly browned and a knife inserted into the center comes out clean. If the pastry edges begin to brown too quickly, cover with a strip of foil.
When done, remove the quiche from the oven and let set on a wire rack for a few minutes, and then cut into wedges for serving.
If serving later, cool the quiche completely. When ready to serve, reheat at 350 degrees for about 10 minutes.
Nutrition information per serving:
Calories307Fat17 gSodium400 mgSaturated fat7 gCarbohydrates28 gCalcium160 mg
Protein11 gCholesterol120 mgDietary fiber2 g
Diabetic exchanges per serving: 2 bread/starch, 1 medium-fat meat, 2 1/2 fat.
SAUTÉED CORN AND BELL PEPPERS
Serves 4.
Note: This is an old Southern favorite, a kind of relish that is delicious with barbecue chicken or spareribs.
• 2 red or yellow bell or sweet peppers, or one of each
• 2 or 3 tbsp. corn, grapeseed or olive oil
• 1 or 2 chile peppers, cored and finely chopped
• 2 cloves garlic, crushed
• 1/3 c. chopped fresh basil
• 1/2 tsp. salt, or to taste
• Freshly ground black pepper
• 4 large ears yellow or bi-colored corn kernels
• 2 tbsp. cider vinegar
Directions
Rinse the bell peppers, core and cut into thin strips, about 1/8 inch wide. Rinse the peppers again, and pat dry.
Heat oil in a large, heavy skillet. Add the bell peppers, chile peppers, garlic, basil, salt and black pepper. Sauté the vegetables for 5 to 7 minutes or until the peppers are soft and slightly wilted, stirring a few times. Remove pan from the heat.
Husk the corn and remove the silk. Rinse with cool water and then pat dry. Cut the kernels from the cobs and stir into the pan, along with the vinegar.
Set the pan of corn and peppers on medium heat and sauté for about 5 minutes, or until the corn is tender and has picked up a golden glow. Serve hot or at room temperature.
Nutrition information per serving:
Calories212Fat9 gSodium300 mgSaturated fat1 g
Carbohydrates34 gCalcium18 mg
Protein5 gCholesterol0 mgDietary fiber6 g
Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 2 fat.
GRILLED CORN WITH SPICES
Serves 4 to 6.
Note: Nothing says summer like an outdoor grill smoking with ears of burnished corn on the cobs. But corn grilled under the oven broiler is no slouch either. Directions follow for both versions.
• 6 large ears fresh corn, preferably bi-colored
• 1/3 c. peanut or grapeseed oil, or melted butter
• 1/2 tsp. salt, or to taste
• Freshly ground black pepper
• 1 tbsp. finely crushed coriander seeds
• 1/2 tsp. ground chile or cayenne pepper
• Lime or lemon juice, optional
Directions
Heat the grill, using hardwood charcoal free of chemicals. Rinse the ears of corn with cool water to remove any debris. Pull back the corn husk and discard about half of the leaves from each ear. Remove and discard the silk. Set the corn aside.
In a cup or small bowl whisk together the oil or butter, salt, black pepper, coriander and the chile or cayenne pepper. Brush the ears of corn with the oil-spice mixture. Pull the husks back up and spray lightly with water.
When the charcoal is ashy, spread out the charcoal and place the corn on the grill. Grill the corn for 15 to 20 minutes, or until the corn is tender and lightly charred, turning often. If the husks begin to burn too quickly, spray the ears of corn with a little water and move to the edge of the grill.
If desired, squeeze a little lime or lemon juice over the corn before serving.
Variation: If you don't have an outdoor grill, husk the corn and remove and discard the silk.
Preheat the oven broiler. Prepare the corn for grilling as directed above. Place the corn on an oiled grill pan and set the pan about 4 inches from heat.
Grill the corn for 10 to 12 minutes or until lightly charred, turning over several times with long handled tongs and basting a couple of times with the oil or butter mixture.
Nutrition information per serving of 6:
Calories236Fat14 gSodium197 mgSaturated fat2 g
Carbohydrates31 gCalcium10 mg
Protein4 gCholesterol0 mgDietary fiber5 g
Diabetic exchanges per serving: 2 bread/starch, 3 fat.
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