Fresh Corn Salad

I have been saving this recipe from Better Homes and Gardens for awhile and decided to add it to our menu for Ella's family birthday party. It was the one new recipe I was trying for the big event and luckily it turned out to be a hit. I loved all the fresh crisp flavors and if you don't add all the arugula at once, the rest saves well and you just add the leaves when you are ready to eat again. I will definitely be making this again and again! Maybe next time I'll remember to get a picture of my own before we eat it all!

Ingredients
1/2 cup cider vinegar
1/4 cup sugar
1 t kosher salt
1/2 t coarsely ground black pepper
4 ears fresh corn
1/2 cup finely diced red onion (cut to same size as the clusters of corn kernels), soaked in ice water for 20 minutes and patted dry (I totally forgot to do this, but it was fine)
1/2 cup cucumber, seeded, not peeled if unwaxed, then diced to same size of onions
1/2 cup red or orange sweet pepper, diced to same size as onions
1/2 cup cherry or pear tomatoes, halved or quartered
3 T parsley, finely torn
1 T basil leaves or buds, pulled apart
1 T fresh jalapeno, seeds and veins removed, very finely diced*
1/2 t sea salt or kosher salt
2 cups small arugula leaves

Directions
1. For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.
2. For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.
3. To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) Makes 8 servings

Serves 8: Calories 77, Protein(gm) 2, Carbohydrate(gm) 17, Fat, total(gm) 1, Dietary Fiber, total(gm) 2, Sugar, total(gm) 10

Grilled Summer Corn and Chipotle Chowder

I love grilled corn in the summer and was excited to try out this Rachael Ray recipe that took advantage of it. I have tried a similar recipe and loved it, but thought the addition of chipotle chiles sounds like a perfect combination with the corn and bacon in this creamy soup. It was super yummy!

Ingredients:
* 6 ears corn
* Drizzle of extra-virgin olive oil (EVOO)
* 4 slices smoked bacon, finely chopped (I used turkey bacon)
* 1 large onion, finely chopped
* 2 yellow-fleshed potatoes, such as yukon gold, cut into small cubes
* 2 ribs celery from the heart with leafy tops, finely chopped
* 2 large cloves garlic, grated or finely chopped
* 1 bay leaf
* 2 tablespoons fresh thyme
* Salt and pepper
* 2 canned chipotle peppers in adobo sauce
* 1 32 ounce container vegetable or chicken broth
* 2 cups heavy cream (I used FF half and half)
* Lime wedges, chopped flat-leaf parsley, finely chopped scallions and crumbles cotija cheese or queso fresco, for garnish

Directions:
1.Preheat a grill or broiler. Grill or broil the ears of corn until charred, 7 to 8 minutes (cover the grill to give the corn a smoky flavor). Scrape the kernels from the cob.
2. While the corn is charring, in a soup pot, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the onion, potatoes, celery and garlic to the pot. Add the bay leaf and thyme, season with salt and pepper, cover the pot and cook until the vegetables are softened, about 5 minutes.
3. Using a food processor, puree the chipotle chiles. Stir into the vegetables, then stir in the broth and bring to a boil. Lower the heat and keep warm. Rinse the food processor bowl.
4. Add one-third of the corn kernels to the food processor, pour in 2 cups of the soup and puree. Pour the mixture into the remaining soup and lower the heat to a simmer. Stir in the remaining corn kernels, the cream and reserved bacon and cook until thickened, about 2 minutes. Serve the chowder in bowls with the lime wedges, parsley, scallions and lots of cheese.

Chipotle Corn Salsa

This recipe from Skinnytaste is great plain with chips or as we had it, on top of their Barbacoa Beef.

Ingredients:
4 cups (20 oz) cooked sweet yellow corn, cut
2 vine ripe tomatoes, diced
1/2 red onion, diced
1 scallion, diced
1-2 jalapeños, diced (remove seeds unless you like it really spicy)
2 tbsp chopped cilantro
1 1/2 limes, juice of
chipotle chili powder, to taste
salt and fresh pepper to taste

Directions:
Combine all the ingredients and refrigerate for about an hour. Makes about 6 cups.

Fresh Corn Salad

I had already planned out the menu for Mike's birthday dinner when this salad was posted on Mel's Kitchen Cafe. It looked so yummy and fresh I couldn't resist and decided to add it last minute to our dinner plan. I even went back to the store for the ingredients. I'm so glad I did! This was the perfect side for a summer BBQ...or any summer meal. It is full of fresh flavors and light and crunchy and pretty much perfect. Everyone who tried it looooved it, and I used the leftovers in a quesadilla the next day and it was equally heavenly!

Ingredients:
6 ears of corn, shucked
1/2 cup finely diced red onion
1 cup cherry tomatoes, sliced in half
3 tablespoons cider or red wine vinegar (I used red wine vinegar)
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Directions:
Bring a large pot of water to a boil. When boiling, add one tablespoon sugar and one tablespoon vinegar. Add the cobs of corn to the pot of water and bring to a rolling boil. Cover the pot, remove from the heat and let the corn sit for 10 minutes. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.

Summer Squash and Corn Chowder

Mike took the girls out to dinner at Cici's last night (a pizza buffet if you have never heard of it), so I took advantage of the dinner alone to make something I knew only Preston and I would truly appreciate...a meatless, veggie soup :-). I found the recipe in Cooking Light and I loved it...plus it was fast to throw together!

Ingredients:
2 slices applewood-smoked bacon (just leave it out if you want it truly meatless)
3/4 cup sliced green onions, divided
1/4 cup chopped celery
1 pound yellow summer squash, chopped
1 pound frozen white and yellow baby corn kernels, thawed and divided
2 1/4 cups 1% low-fat milk, divided
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup shredded extra-sharp cheddar cheese

Directions:
1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

Roasted Corn Tostadas

I am so excited to have my Rachael Ray magazine subscription started again! I never watch her show, but I have found many good recipes in her magazine and it's fun to be able to actually flip through and look at the different recipes instead of finding them online like I usually do. Anyway, these were a big hit! I especially loved them and have eaten them non-stop the past couple days. They are so much better than a normal tostada, especially with the Chipotle cream sauce, but still so easy to make. They are great for lunch too and once you have prepared them, you can keep all the different toppings in the fridge and they are ready to assemble quickly whenever you want them!

Ingredients:
6 ears corn, shucked
Vegetable oil, for drizzling
Ancho chile or traditional chili powder, for sprinkling
Salt and pepper
Grated peel and juice of 1 lime
1 cup heavy cream
1 chipotle chile in adobo sauce, seeded and finely chopped, plus 1 tablespoon sauce
One 15-ounce can spicy vegetarian refried beans (I used a Goya variety)
Chopped iceberg or romaine lettuce, for topping
2 plum tomatoes, seeded and chopped, for topping
1 small red onion, finely chopped, for topping
Drained and sliced pickled jalapeño chiles, or giardiniera (pickled vegetables), for topping (I didn't use these)
Chopped cilantro (optional), for topping
Eight 4- to 6-inch flour or corn tortillas (I used pre-made tostada shells)
2 1/2 cups shredded monterey jack or mild mexican melting cheese

Directions:
*Preheat an outdoor grill or preheat a broiler to high and position a rack on the second shelf. Dress the corn with a little oil and season with a sprinkle of chile powder, salt and pepper. Grill or broil the corn, turning occasionally, until tender and evenly charred, 12 to 15 minutes. Invert a small bowl in a larger bowl. Using tongs, remove the corn from the grill or broiler and steady the ears upright, 1 at a time, on the inverted bowl. Using the back of a knife, scrape the kernels from the cobs. Dress with the lime juice.
(I grilled a bunch of corn earlier in the week because I had a few different recipes that needed it. The night we made these, I cut the corn off the cobs and tossed with some lime juice, chili powder, salt and pepper)
*In a small saucepan, bring the cream, chipotle, adobo sauce and lime peel to a boil over medium heat on the stovetop only (cream requires a babysitter and the grill heat is too high). Lower the heat to a low, slow boil and cook until reduced slightly.
*In another small saucepan, combine the refried beans and 1/4 cup water on the grill or over medium-low heat. Heat through and remove from the grill.
*While the beans heat, line up your toppings. Char the tortillas on the grill or under the broiler, then top with the beans and some of the cheese. Melt under a covered grill or the broiler for 1 minute. Save a little cheese for garnish. (I used the pre-made tostada shells and placed them under the broiler in the oven once they were topped with the cheese, etc.)
*Serve 2 tostadas per person. Top each tostada with a mound of corn, the chipotle cream, the remaining cheese, the lettuce, tomatoes, onion, pickled chiles and cilantro, if using.

Crock Pot Chicken, Black Beans and Cream Cheese

I was going for easy meals this week and it doesn't get easier than this. It was simple, cheap to make and really tasty...especially with sliced avacado on top. I made this DELISH cilantro rice to go with it and it was great! (thanks to Cassie Craves for the recipe)

Ingredients:
2 large boneless chicken breasts, cut in half (I just put them in whole)
1 15 1/2-ounce can black beans, drained
1 15-ounce can corn, drained
1 15-ounce jar salsa, any kind (I used medium)
1 8-ounce package cream cheese (I used 1/3 fat)

Directions:
1. Add chicken breasts to Crock pot.
2. Add black beans, salsa, and corn.
3. Cook on Low 6 to 8 hours, or until chicken is cooked through.
4. Add cream cheese and cook for 30 more minutes. Stir to combine.

Corn and Kielbasa Chowder

Heaven! Thank you Rachael Ray, I LOVED it! I kind of doubled it (see notes below) so I could serve it for lunch with a friend and for dinner that night too. Even Mike said it was good and he is not a soup fan...I think the sausage made it manly enough for him :-). Yum, Yum, Yum!!!

Ingredients:
* 8 ounces kielbasa, halved lengthwise and thinly sliced (used 16 oz)
* 2 onions, finely chopped
* 1 tablespoon butter
* One 14.5-ounce can chicken broth (used 2 cans)
* 1 large baking potato, peeled and cut into 1/2-inch cubes (used 2)
* 1 cup half-and-half (used 2)
* One 1-pound bag frozen corn, thawed
* Salt and pepper
* Chopped fresh dill, for garnish (didn't have...still good)

Directions:
1. Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.
2. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through.
3. Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.

Chicken Corn Chowder

YUM!!! I may have eaten this for the last 3 meals in a row :-). Love it...even my lighter version is full of great flavors! I saw this on Holly's blog (it is actually called spicy chicken corn chowder, but it's not spicy at all)...thanks for sharing it!

Ingredients:
5 bacon slices, chopped (I used pre-cooked bacon)
2 tablespoons butter
1 medium onion, chopped
2-4 cloves of garlic, finely minced
1 1/2 lbs. boneless, skinless chicken breasts, chopped into 1/2" pieces (I used 1 can chicken)
1 large chopped red or orange bell pepper
3-4 tablespoons all-purpose flour (I used cornstarch)
6 cups low sodium chicken broth
3 1/2 cups russet potatoes, peeled, cut into 1/2-inch cubes (I used red potatoes)
1 teaspoon ground cumin
1 1/2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
1 (16 oz.) bag frozen corn kernels
2 cups half and half or cream (I used 1% milk)
2 cups shredded Monterey Jack cheese (plus more for garnish)
1-2 (4 oz.) can chopped green chilies
1/4 teaspoon Tabasco sauce
1/2 cup green onions (plus more for garnish)
1/2 cup fresh cilantro, chopped (plus more for garnish)

Directions:
Cook bacon in large pot over medium-high heat until crisp. Transfer bacon to paper towels to drain and cool; crumble and reserve for garnish. Pour off all but 1/4 cup drippings from pot. (since I used pre-cooked bacon I didn't have bacon drippings, but it was still great!)
Add butter to pot and melt over medium-high heat. Add onions, garlic, chicken breasts, and bell peppers; saute until onions are soft and chicken is golden brown, about 10 minutes.
Add flour; stir and simmer for 1 to 2 minutes.
Whisk in broth, then add potatoes, cumin, and thyme; bring to a boil.
Reduce heat to medium-low, and simmer uncovered until potatoes are somewhat tender, about 8 minutes.
Add corn, half and half, cheese, green chilies, and Tabasco; simmer until corn is tender, about 8 more minutes.
Add green onions and chopped cilantro and simmer for 5 minutes. Season with salt and pepper.
Garnish with crumbled bacon, additional shredded cheese, green onions, and cilantro.
(LDS Living)

Quinoa and Black Beans (Freezer Meal)

I had never heard of quinoa before Cathy made this recipe for our freezer swap. I'm sure some of you vegetarians use it frequently, but now I know it is a power grain - a complete protein. I saved this meal for my week alone with Preston because I figured I would appreciate it more than Mike and the girls :-), and I really love it. I'm going to have to learn more about quinoa and find some recipes of my own to try out!

Ingredients:
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
4. Enjoy with brown rice and corn tortillas, top with cheese and avocado

Cheesy Chicken and Corn Casserole

I found this recipe on Three on Food and thought it looked like something we would all like. I reduced the butter by A LOT and thought it was really good. Mike especially loved it...even with all the corn :-)!

Ingredients:
1 Box Yellow Rice (I used a 10oz. bag)
1 Stick Margarine (I used 2 T., 1 in rice and 1 for chicken)
1/2 onion, chopped
1 Can Cream Of Chicken Soup (I used 98% FF)
1-2 Cups shredded, cooked chicken (I used 1 breast because I'm getting low on my canned chicken)
1 can Whole Kernel Corn, drained
1 1/2 Cups Cheddar Cheese

Directions:
Cook rice according to package directions.
Fry your chicken in some butter and set aside (I seasoned with salt, pepper and garlic salt).
Saute your onion in the same skillet as the chicken bits.
Add rice and all other ingredients, except for 1/2 C of cheese, into a bowl and stir until well combined.
Spoon into casserole dish and top with remaining cheese.
Bake at 350 degrees for about 30 min, or until bubbly.

Grilled Corn and Roasted Red Pepper Soup

I found myself at the library last week with both my girls being entertained by our favorite librarian, Miss Venitha. After standing there for a moment not quite knowing what to do with myself, I wondered over to the cookbook shelf and found, Kitchen Coach: Weekend Cooking. I flipped through and there were no pictures (which is a cookbook requirement for me) but the name of this soup caught my eye. Then I read the author's description that "This is hands-down my very favorite soup." I was sold! The preparation takes awhile but it is delicious! It is like a richer, fancier version of potato soup with a burst of flavor from the red peppers - I'm definitely a fan!
(Oh, the recipe said it made 10 large servings, so I halved everything (except potatoes because I LOVE them). I'm posting the original (big) recipe from the book so plan accordingly)

Ingredients:
- 6 ears corn, husked, rinsed well to remove the silk, brushed with olive oil
- 6 c. chicken broth
- 8 bacon slices, diced
- 2 T. butter more or less (I didn't use any)
- 2 c. finely shopped white onions
- 1/2 t. salt
- 1/4 c. flour (or cornstarch)
- 3 c. peeled, diced russet potatoes
- 1/2 c. jarred roasted red bell peppers, chopped (at Walmart these were in the salad dressing aisle and were pretty cheap)
- 2 c. whole milk (I used whole since we buy it for Addie, but I think it would be fine with reduced fat milk)
- 1 t. lemon juice
- salt and pepper to taste
- 2 T. chopped fresh chives

Directions:
1. Preheat grill...clean and season grill.
2. Place the prepared ears of corn on grill. Grill until the corn is lightly browned, turning frequently. Remove corn from grill and cool. Once cooled, carefully cut kernels off the cob.
(I just browned my corn on a flat frying pan over the stove and broiled it in the oven a little)
3. Place the broth in a 3-quart saucepan. Add the cobs and heat over medium heat. Simmer the cobs in broth to infuse corn flavor (that is my favorite line from any recipe ever!), about 15 minutes. Discard cobs and reserve the stock.
4. Fry the bacon in a heavy stockpot over medium-low heat until just crisp, about 4-6 minutes. Remove the bacon and drain. Add enough butter to the rendered bacon fat to equal about 3 T. (I used no butter and actually removed some of my bacon grease - you only need so much!). Add the onions, season with salt, and cook, stirring from time to time, until pale golden in color, about 12 minutes.
5. Sprinkle with the flour and cook, stirring constantly, about 2 minutes.
6. Add the infused broth (:-)) to the stockpot, whisking continuously to incorporate. Increase the heat to medium-high, stir in the potatoes, and simmer about 10 minutes, covered, until tender.
7. Stir in the corn, roasted red pepper, and milk. Simmer until slightly thickened, for 10-12 minutes.
8. Stir in the lemon juice and season with salt and pepper. Serve very hot, garnished with bacon and chives.

Baked Chicken Over Corn

This is another recipe from Kill the Gluten that I thought I'd give a try. It is easy and healthy and turned out well. I will add some more spices and possibly some onion next time around...there are many options to jazz it up a little bit, but this base recipe itself is pretty good too.

Ingredients:
- frozen corn
- chicken, seasoned with salt, pepper and paprika, cut in strips
- sliced avocado
- sliced tomato
- cheddar cheese
- cooked rice
Directions:
-Layer frozen corn (enough to cover bottom of 2-qt. baking dish), chicken strips, avocado, and tomato.
- Bake at 350 degrees uncovered for 30 minutes.
- Sprinkle with cheese, cover, and bake another 30 minutes.
- Serve over rice.
I will probably add sliced onion next time and I seasoned mine with some chili powder and onion salt (which may not be needed when adding onion). I also topped with FF sour cream and served tortilla chips on the side.