Tag Archives: corn

Black Bean & Corn Quinoa Salad

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saladOver the past year or so that I’ve been reading food blogs, I’ve heard a lot about the wonders of quinoa. Not only is it flavorful and a bit nutty, with a slight crunch, it’s high in protein [a complete protein at that, which is good for a vegetarian/vegan diet] and very filling. It’s an ancient grain, called “the gold of the Incas.” A few months ago during one of my out-of-town Trader Joe’s runs, some quinoa came home with me… and this is the delicious result. I whipped up this salad as one of my recent lunch specials and let me tell you that this sure made my lunches special that week. :) I loved the hint of Mexican flavors that the lime, chili, and cilantro lended to the mix of black beans, corn, and quinoa. And served over baby greens… why it’s just a beautiful dish too. Doesn’t that make lunch time even better? In my book, it does!

P.S. So, Ben and I joined a CSA for this summer. If you’re not familiar with CSAs, they’re a way to purchase vegetables on a subscription basis directly from farmers. More information can be found here, and you can use the site to find local CSAs. I just got an email from our farm and I am so excited about the list of delicious veggies, herbs, and fruits coming my way in just a few short months. Everything from tomatoes to basil to peppers… to new-to-me things like nasturtiums to okra to salsola and more. I’m so over winter… spring and summer? New veggies? New recipes? Yes please!

Black Bean & Corn Quinoa Salad [a Pajama Chef original]

Ingredients:

  • 1 cup red quinoa
  • 2 cups + 1/4 cup chicken broth, divided
  • 1 cup black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1/8 teaspoon red chili flakes
  • 1/4 cup fresh cilantro, chopped and packed
  • zest and juice of 1/2 a lime

Directions:

Prepare quinoa according to package directions, using 2 cups chicken broth instead of water. [I rinse the quinoa (in a coffee filter because I don't have a fine mesh strainer...), bring to a boil, and then simmer for about 12-15 minutes.] Set aside. In a large bowl, add beans, corn, chili flakes, cilantro, and lime zest. Stir together, then fold in quinoa. Add lime juice, and depending on desired consistency, add up to 1/4 cup chicken broth for additional “dressing.” Serve hot or cold.

Click here for the printable version: Black Bean & Corn Quinoa Salad

Question of the Day: What are some pretty foods you’re enjoying lately? Ever joined a CSA?

Aunt Charlotte’s Tex Mex Corn

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Side dishes are one of those things that I am always unprepared for during meal planning. Sides are hard because I’m not the most skillful at coordinating the timing of meal components. Consequently, our sides are pretty boring–salad, maybe some bread or fruit and I’ll call it a day. I’m a fan of one-dish meals too that combine protein, veggies, and carbs–the less coordination required, the better. The exception to meals with boring sides are when we have company over. Then things can get interesting, and I spend more time planning, shopping, cooking, and experimenting. The following recipe is perfect for company. It can be [mostly] prepared in advance and baked right before mealtime.

My family first had this delectable Tex-Mex Corn on a family vacation. We were visiting my Great Aunt Charlotte and Uncle Cal and were served this dish at dinner one night at their then-home in San Francisco. Though it was made with the unfamiliar ingredients of chilies [probably my first experience with them, ever] and canned corn [I never eat canned veggies], it soon became an often-requested family favorite, and is still going strong, 12 years later.

I made this last weekend during a cooking spree with my mom and sister when I was visiting my family briefly, and as we made it, we realized it hadn’t been served since my parents moved into their new house more than two years ago! We always baked it in an 8×8 pan, which I inherited during the move. After a brief moment of panic realizing the necessary pan was MIA, we discovered that a 10 inch round pan would work just as well. Crisis averted! Well, except for the fact that the recipe had been abandoned for so long. Oh, the travesty! Alas, it has been rediscovered and is here for you all now.

Tex-Mex Corn Casserole

This is not your average corn casserole. There’s just something about the creaminess of the cream cheese [imagine that!] with the slight tang and bite of paprika and chilies, and the unexpected taste of white corn [instead of the more common yellow corn] that does me in. Nothing simple, nothing fancy, but a lot of yum. I could eat almost a whole pan of this myself… and I would, except I was taught to share. And so I will. But you don’t have to! I won’t tell. :)

Aunt Charlotte’s Tex Mex Corn

Ingredients:

  • 6 ounces cream cheese
  • 2 15-ounce cans white corn, drained
  • 1 4-ounce can chopped green chilies, drained
  • 1/4 cup milk
  • bread crumbs
  • paprika
  • cooking spray

Directions:

Preheat oven to 350 degrees. Prepare a 8 by 8 inch baking pan [or a 10 inch round casserole dish] by greasing with cooking spray.  In a small pot over medium heat, melt cream cheese and stir in milk until well combined. Mix in corn and chilies. Pour into prepared pan, cover with a thin layer of bread crumbs [if making them from scratch, use about 1-1 1/2 slices of sandwich bread] and a sprinkling of paprika. Bake for 30 minutes or until top is lightly browned and crispy.

Note:

If preparing in advance, wait until baking time to add the bread crumbs and paprika or it will be soggy.

Question of the Day: What are some family recipes that you want to rescue from their poor, neglected state?

Summer Mexican Soup

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A second soup recipe in a row?!? What is happening with Sarah? I don’t even really like most kinds of soup! Crazy.

Since my husband likes lists, I thought I’d make a list of the top ten reasons why I love this Summer Mexican Soup.

  1. I forgot I was eating soup while eating this soup. That never happens!
  2. SMS has texture. No smooth soups for me, thank you!
  3. SMS is not oily or salty [which is why I don't like broth-based soups. We determined this last night.]
  4. SMS is definitely a veggie soup without having soggy veggies. Yuck!
  5. SMS has protein so it’s filling without being heavy. Husband even thought so, and the meat was MIA. *gasp*
  6. This recipe is quick to make… about 30 minutes, tops.
  7. The corn makes this soup sweet.
  8. The beans and tomatoes and spices make it savory.
  9. This recipe made a ton, so be ready to feed a crowd, freeze a bunch of lunches, or cut the recipe down to fit your needs. Love the cook once eat many times strategy! :)
  10. SMS is summery, fresh, and reminds me of a good Mexican meal! Delish!

Corn soup in a bowl.

Summer Mexican Soup [utilizing the base recipe from Lynn's Kitchen Adventures]

Ingredients:

  • 8 ears of corn on the cob [I used raw; Lynn used a combination]
  • 3 tablespoons margarine
  • 3 cups of water, divided
  • 1 cup skim milk
  • 1 cup black beans, drained
  • 1/2 cup diced tomatoes, drained [I used a canned Mexican-style blend]
  • 1/4 teaspoon red chili pepper flakes
  • 1/8 teaspoon garlic salt
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon pepper

Directions:

Slice the kernels off the cob.  I found it was easiest to do this while standing the ear of corn up in a shallow bowl so the kernels don’t fly everywhere… that didn’t happen to me or anything ;) . In a food processor, puree the corn kernels with 1 1/2 cups water. I left the kernels a little rough and somewhat textured, without completely smoothing them over.  Add the corn to a saucepan along with the rest of the water, milk, and margarine. Heat for 2-3 minutes, then add beans, tomatoes, red chili pepper flakes, garlic salt, chili powder, and pepper. Cook mixture for about 10 minutes over medium heat and adjust seasonings if desired.

Notes:

I served this soup plain with a side salad. I think it could be jazzed up tortilla soup-style with tortilla chips for crunch and/or dipping, some shredded cheese, grilled chicken, chili peppers for additional spice, and sour cream. However, I thought it was great as is but everyone’s tastes are different. Enjoy! :)

After posting this recipe I am hungry! In fact, I’m going to have some for lunch with a black bean quesadilla! Yum!

Tasty Corn

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Yummy corn.

Corn on the cob is one of my favorite summer foods. I mean, I live in Indiana soooo it’s only natural right? However, there is more than corn in Indiana. There’s INDIANA BEACH! Okay… enough. Well, I just love summer corn. It’s so fresh, so sweet, so tasty. This is one of the best ways I have found to prepare corn. I’ve made it several times, and have discovered 2 awesome things about this recipe.

  1. It is so tasty that butter isn’t even needed on it. Just a little pepper… delish! [Though I clearly did put some on in the photo... the butter just makes it better! But is totally not necessary.]
  2. It is so tasty that it can be eaten hot off the stove… or cold. This versatility makes this a great side for cookouts, picnics, school/work lunches, and more.

Tasty Corn

Ingredients:

  • 2 ears fresh shucked corn
  • 1/3 cup skim milk
  • 1 tablespoon + 2 1/2 teaspoons sugar
  • 2 tablespoons butter or margarine [I've used both. Use what is on hand!]

Directions:

Place corn in a large pot and add enough water to completely cover corn. Remove corn from pot. Bring to a boil over medium-high heat. Once water is boiling, add corn, milk, sugar, and butter/margarine. Do NOT add salt. Salt will make this corn bitter, not sweet. Cover the pot and let simmer over low heat for 10-12 minutes, depending on how tender you like your corn. Remove from pot and eat immediately or let cool and refrigerate for later. Corn can be prepared up to a day in advance.

Note:

I usually only make 2-4 ears of corn at a time for us. However, recipe can easily be doubled, tripled, etc. Just adjust ingredients accordingly! :)