Foodie news | Cornucopia!
Special to the Sun
TAHOE/TRUCKEE, Calif. and#8212; I know, corny title. Ooops! I did it again! I canand#8217;t help it! The sight of all those green husks piled high at our local grocers has me in a fever and#8212; a spring fever! Itand#8217;s corntagious. See? I did it again. Yes, nothing quite says the change of seasons is officially on us like the appearance of corn on the cob. That and the diversion of air traffic flight patterns to avoid the intense glare of my white winter thighs. But letand#8217;s keep this positive. The relish and salad recipes included in this column can be made with canned corn, but letand#8217;s not cornicate around. Again and#8212; fresh corn is back and it does make a huge difference in taste and texture. Just incredibly delicious. To remove the kernels from the cooked, cooled corn, just slice it off with a sharp knife and youand#8217;re good to go. It only takes three minutes to boil corn perfectly: no more, no less. Just bring water to a rapid boil, remove husks from corn, throw them in the water, boil, and then remove after three minutes.- Remember to let the cobs cool down before moving on to the following recipes…
Sweet Chili Corn Wheels
6 ears of corn, boiled and cooled
3 Tbls. butter, melted
1 cup Mae Ploy Sweet Chili Sauce
1/2 tsp. salt
Preparation: Cut corn into one inch wheel-like pieces, toss with butter, chili sauce and salt. Refrigerate until serving.
Kittyand#8217;s Famous Black Bean,
Avocado and Fresh Corn Relish
This is great served with tortilla chips as a dip or as a topping for grilled fish, chicken or on a green salad.
2 Tbls. olive oil
1 tsp. cumin
dash hot sauce
juice from four limes
1 can (14 oz.) black beans, rinsed and drained
1/2 red pepper, diced
1 bunch cilantro, chopped
1/2 red onion, chopped small
1 basket cherry tomatoes, cut into halves
fruit from two avocados, cut into 1/4 inch pieces
kernels from six ears of corn (or one 14 oz. can whole kernel, drained)
Preparation: Whisk together olive oil, cumin, hot sauce and lime juice.- Toss with remaining ingredients, chill and serve.
Corn and Tarragon Salad
Another refreshing beauty….
2 Tbls. tarragon
1/8 cup olive oil
1/8 cup red wine vinegar
2 tbls. sugar
kernels from six ears of corn
one bunch flat leaf (Italian) parsley, chopped
1/2 red onion, chopped
1 small red pepper, chopped
1 small green pepper, chopped
Preparation: Whisk together tarragon, olive oil, red wine vinegar and sugar. Toss with remaining ingredients, chill and serve.
And for the real men in the family…
Barbecued Corn on the Cob
Soak corn on cob, in husk, in water for 10 minutes. Remove from water and barbecue on medium heat for another 10 minutes. Peel and enjoy.
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