Saturday, July 25, 2009

Grilled Corn and Edamame Succotash

4 ears corn, shucked and cleaned
1-1/2 cups frozen, shelled edamame
1 tablespoon olive oil
1 red bell pepper
1 med Shallot, diced
2 to 3 tablespoon sherry vinegar, or to taste
1/2 teaspoon kosher salt
black pepper to taste
2 tablespoon chopped fresh chives (optional)

Heat a gas grill to medium-high. Wrap each ear of corn in foil. Grill for 15 minutes, rolling the corn occasionally so all sides are cooked. Set corn aside. With a serrated knife remove corn from cobs. In a large saucepan of lightly salted water bring to boil. Add the edamame cook for about 5 minutes or until tender. Drain and set aside. Saute vegetable in skillet until begin to soften, about 2 to 3 minutes. Stir in grilled corn and edamame. Saute for 5 minute. Remove skillet from heat, stir in the vinegar. Season with salt and pepper. Serve with chives sprinkled ove the top, if desired.

Colorful Corn Salad

1 packages 10oz frozen corn, thawed ( fresh corn on cob cooked 4 ears)
1 cup diced green pepper
1 cup diced sweet red pepper
1 cup diced celery
1/2 cup minced parsley
1/2 cup chopped green onions
1/4 cup shredded Parmesan cheese
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
pinch cayenne pepper
1-1/2 tablespoons olive oil
1 garlic clove, minced
3 tablespoons lime juice

In a large bowel mix the first 12 ingredients. In a microwave-safe dish combine the oil and garlic. Microwave uncovered, on high for 30 seconds. Cool. Whisk in lime juice.Pour over the corn mixture and toss to coat. Cover and refrigerate until serving.

Corn Flake Candy

1/2 cup sugar
1 cup light cream
1 cup light corn syrup

Stir until mixture comes to a boil. Cook to soft ball stage.

Pour over; 4-1/2 cups corn flakes
2-1/2 cups crispy rice cereal
1 cup coconut
1 cup salted peanuts

Mix well.

Monday, July 20, 2009

Corn and Broccoli Calzones

1-1/2 cups chopped broccoli florets
1-1/2 cups fresh corn kernels (about 3 ears)
2 cups shredded mozzarella cheese
2/3 cup ricotta cheese
4 scallions, thinly sliced (green onions)
1 cup of ranch dressing or alfredo sauce
1/4 cup chopped fresh basil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
20 oz whole-wheat bread dough, thawed if frozen
2 teaspoon canola oil

Preheat oven 450. coat 2 baking sheets with cooking spray. combine broccoli,
corn, mozzarella, scallions, ranch dressing or Alfredo, basil, garlic powder, salt
and pepper in large bowl. On lightly floured surfaced, divide dough into 6 pieces.
Roll each piece an 8-inch circle. Put a generous 3/4 cup filling on one half over filling.
Fold the edges over and crimp with a fork to seal. make several small slits in the top
of each calzone to vent steam; brush each calzone with oil. Place on baking sheets.
Bake the calzones, switching the pans halfway through,(about 7 minutes) continue to
cook until browned on top, about 15 minutes.