Buttermilk-Corn Soup with Shrimp

8:47 AM by Unknown

Ingredients

  • 18 medium shrimp (about 12 oz.), peeled and deveined
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 3 cups fresh corn kernels (from about 4 medium ears)
  • 3 cups buttermilk

Preparation

1. Place shrimp in a medium saucepan. Pour in enough cold water to cover by 1 inch and add a pinch of salt. Bring to a simmer over medium heat and cook, uncovered, until shrimp are pink and curled, about 7 minutes. Drain and pat dry with paper towels. Transfer to a bowl, cover and refrigerate until ready to serve soup.
2. Warm 2 Tbsp. oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add remaining 1 Tbsp. oil, garlic, chili powder and cumin and cook, stirring, until fragrant, about 1 minute. Raise heat to medium-high. Stir in corn and sauté until tender, about 3 minutes. Cool slightly.
3. Transfer half of corn mixture to a food processor or blender. Add 1 cup buttermilk and puree until smooth, at least 2 minutes, stopping and scraping down sides occasionally. Transfer to a large bowl and stir in remaining half of corn mixture and remaining buttermilk. Season well with salt and pepper. Cover and refrigerate until thoroughly chilled, at least 2 hours.

4. Serve in chilled bowls, garnished with shrimp.

Cool Southwestern Salad With Corn and Avocado

8:46 AM by Unknown

Ingredients

  • 2 small heads romaine lettuce, torn into bite-size pieces (about 12 cups)
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 1/2 cups fresh corn kernels (about 3 ears)
  • 1 avocado, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh cilantro sprigs
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 (9-ounce) bag baked tortilla chips (optional)

Preparation

1. Combine lettuce and next 5 ingredients (through cilantro) in a large bowl.
2. Whisk together oil and next 4 ingredients (through pepper) in a small bowl. Drizzle over salad; toss. Serve with chips, if desired.

Grilled Salmon With Charred-Corn Relish

8:46 AM by Unknown

Ingredients

  • 4 ears shucked corn
  • Olive oil cooking spray
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons thinly sliced fresh basil, plus whole basil sprigs for garnish (optional)
  • 4 (4-ounce) salmon fillets

Preparation

1. Prepare grill.
2. Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides. Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl. Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.
3. Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets skin side down, and grill 3–4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer. Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.

Lobster and Corn Salad With Tarragon Vinaigrette

8:45 AM by Unknown

Ingredients

  • 1 tablespoon Champagne or white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced shallot
  • 1 teaspoon minced fresh tarragon
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 cup fresh corn kernels (2 ears)
  • 1 pound cooked lobster meat, chopped
  • 2 tablespoons minced fresh chives

Preparation

1. Whisk together first 4 ingredients (through tarragon) in a small bowl. Whisk in olive oil in a slow, thin stream, and add salt and pepper; set aside.
2. Gently combine corn and lobster in a serving bowl. Add vinaigrette and chives, and toss gently before serving.

Tortilla Chicken Soup

8:44 AM by Unknown

Ingredients

  • 4 teaspoons peanut oil, divided
  • 4 (4-ounce) skinless, boneless chicken thighs
  • 1 (4-ounce) skinless, boneless chicken breast
  • 7 1/2 cups sliced onion (about 3 medium)
  • 1/2 cup chopped celery
  • 3 garlic cloves, chopped
  • 2 cups water
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1 cup frozen whole-kernel corn
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 (28-ounce) can tomatoes, drained and chopped
  • 2 (5.25-ounce) cans chopped green chiles
  • 1 finely chopped pickled, seeded jalapeño pepper
  • 4 (6-inch) corn tortillas, cut into triangles
  • 5 tablespoons low-fat sour cream
  • Cilantro sprigs (optional)

Preparation

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook 2 1/2 minutes on each side or until browned. Remove from pan. Cool slightly; coarsely chop. Add 1 teaspoon oil, onion, and celery to pan; sauté 5 minutes or until tender. Add garlic; sauté 2 minutes. Stir in water and broth, scraping pan to loosen browned bits. Stir in chicken, corn, and next 5 ingredients (chili powder through jalapeño pepper). Bring to a boil; reduce heat and simmer 45 minutes.
Stir in tortillas. Top with sour cream. Garnish with cilantro sprigs, if desired.


Chicken Quesadillas With Roasted Corn Salsa

8:43 AM by Unknown

Ingredients

  • Salsa:
  • 1 cup frozen whole-kernel corn
  • 3/4 cup chunky bottled salsa
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons fresh lime juice
  • Chicken:
  • 1 pound skinless, boneless chicken breasts, diced into 1/2-inch pieces
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 teaspoons olive oil, divided
  • 2 garlic cloves, minced
  • 4 (8-inch) flour tortillas
  • 1/2 cup grated queso fresco or Monterey Jack cheese

Preparation

1. Heat a 12-inch nonstick skillet over medium-high heat. Add corn; cook 5 minutes, stirring until lightly charred. Remove from heat; wipe skillet clean.
2. Combine corn, salsa, cilantro, and 2 tablespoons lime juice in bowl.
3. Place chicken in medium bowl. Add 1 tablespoon lime juice, chili powder, cumin, salt, and pepper; stir well and set aside.
4. Heat 2 teaspoons oil in skillet over medium heat. Add chicken; cook 5 minutes or until it is heated through, stirring occasionally. Add garlic during last 30 seconds of cooking. Transfer chicken to a plate; wipe skillet clean.
5. Wrap tortillas in a paper towel; microwave on HIGH about 15 seconds or until warm. Sprinkle 2 tablespoons cheese over half of each tortilla; top each with chicken and 2 tablespoons salsa. Fold tortillas in half; brush tops with remaining oil; sprinkle with salt, if desired.
6. Heat skillet over medium-low heat. Add 2 quesadillas, oiled sides down, pressing to flatten. Cook 1 minute or until lightly browned. Flip; cook 45 seconds and transfer to a cutting board. Repeat procedure with remaining quesadillas.
7. Cut quesadillas into wedges; serve hot with remaining salsa.

Grilled Corn with Chipotle Butter

11:17 AM by Unknown

Ingredients

  • 4 ears corn
  • 3 tablespoons unsalted butter
  • 2 teaspoons seeded, minced chipotle chilis in adobo sauce
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup grated or crumbled queso fresco
  • 4 lime slices (optional)

Preparation

Immerse corn, husks on, in a large bowl of cold water. Let soak for at least 30 minutes.
Melt the butter in a small saucepan over low heat. Add the minced chipotle chili, lime juice, salt, and black pepper; cook for 30 seconds, stirring to blend flavors.
Preheat the grill to medium-high. Husk corn; brush with chipotle butter to coat. Grill about 4 minutes, turning frequently, or just until the corn is tender and nicely browned. Top immediately with crumbled cheese, and serve with lime slices, if desired.

Pan-seared Scallops with Summer Succotash

11:17 AM by Unknown

Ingredients

  • 1 1/2 pounds sea scallops
  • Black pepper, to taste
  • 3 teaspoons olive oil, divided
  • 1 yellow bell pepper, chopped
  • 1 finely chopped shallot
  • 1 large garlic clove, minced
  • 4 cups fresh corn kernels (about 7 ears) or 2 (10-ounce) packages frozen whole-kernel corn, thawed
  • 1 (8-ounce) bag frozen shelled edamame, thawed
  • 2 tablespoons cider vinegar
  • 1/4 cup buttermilk
  • 2 tablespoons fresh chopped tarragon or basil, plus sprigs for garnish

Preparation

1. Rinse scallops, and pat dry. Pull muscle from side of scallops, and discard. Season with pepper, to taste.
2. Heat 2 teaspoons olive oil in a medium nonstick or well-seasoned cast-iron skillet over moderately high heat. Cook scallops, turning once, 4 minutes (depending on size of scallops) or until golden brown and cooked through. Transfer to a plate; cover and keep warm.
3. Lower heat to medium; add remaining 1 teaspoon oil to skillet. Cook bell pepper, shallot, and garlic, stirring occasionally, 4 minutes or until slightly softened.
4. Stir in the corn and edamame, and cook, stirring occasionally, an additional 4 minutes or until vegetables are tender.
5. Add the cider vinegar, and cook, stirring constantly, until completely evaporated, about 1 minute. Pour in the buttermilk; cook, stirring, until reduced in half. Stir in chopped tarragon, and spoon vegetables into 4 bowls. Top evenly with scallops; serve immediately.

Zucchini with Corn and Cilantro

11:16 AM by Unknown

Ingredients

  • 1 teaspoon olive oil
  • 3 1/2 cups cubed zucchini (about 1 pound)
  • 1 cup frozen whole-kernel corn
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.
Remove from heat, and stir in cilantro and remaining ingredients.

Bean and Corn Salsa

11:14 AM by Unknown

Ingredients

  • 3 cups chopped seeded tomato (about 3 medium)
  • 3/4 cup chopped Vidalia or other sweet onion
  • 1/2 cup chopped tomatillos (about 2 medium)
  • 1/4 cup canned black beans, rinsed and drained
  • 1/4 cup fresh corn kernels
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon hot sauce

Preparation

Combine all ingredients in a large bowl; cover and chill at least 2 hours.

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