Corn & Peach Salad

I generally don't make corn salads unless I have left over corn on the cob. I guess it's just that I hate to waste leftovers and corn on the cob just doesn't taste the same reheated the next day. I did include directions below on how to cook the corn first just in case you want to start from scratch or you could also use frozen corn if it's not in season. We love fresh Jersey corn in the summer, but now that G has braces, it's a little hard for her to eat on the cob so she has to cut it off for now.

This salad was refreshingly light with a hint of sweetness and was also really quick and easy to make. It went perfectly with some Grilled Honey Dijon Chicken; which I'll have to make again because my official taste testers were extremely hungry and ate the chicken before I had the chance to photograph it! =)


Corn and Peach Salad
Prep Time: 10 minutes           Yield: 8
Cook Time: 8 minutes             Servings: 1/2 cup
Total Time: 18 minutes

Ingredients

• 4 Ears of Fresh Corn on the Cob, cooked
• 2 Peaches (or nectarines), rinsed, pitted and chopped
• 1 tbsp. Fresh Basil
• 2 tbsp. White Balsamic Vinegar
• 2 tbsp. Canola Oil
• Kosher Salt, to taste
• Fresh Ground Pepper, to taste

Directions

1. Shuck the corn removing all of the hairs and place in a large pot. Add cold water and bring to a boil over high heat; then reduce heat to medium and let it simmer for 6-8 minutes. 
2. Remove the corn from the pot and allow to cool. 
3. Using a sharp knife, hold the corn upright on a flat surface(cutting board works fine) and cut off the kernels by slicing the knife downward. 
4. Place the kernels in a bowl and add the peaches, basil vinegar and oil. Mix well and season with salt and pepper. Refrigerate until ready to serve. 

Nutrition Facts

Calories 57, Carbs 10.1g, Fat 2g, Protein 1.2g, Fiber 1.3g, Sugar 3.9g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Corn & Peach Salad Shopping List

Tell me your favorite way to eat corn. 

ON or OFF the cob? Comment Below.

Shared at Thursday's Treasures 7/18/13  

Corn Salad with Honey-Wasabi Vinaigrette

It's Day 4 of Salad Week and I brought you another vinaigrette-based salad to add to your summer salad repertoire. This time, I used some leftover corn on the cob I had after making too many ears (go figure!), mixed it with some grape tomatoes; then made this sweet and tangy honey-wasabi vinaigrette to give it an Asian flair. 

Corn typically is in season June-August; however, you will start to see some stores and local farmers markets carry the fresh ears in May. I prefer the Butter-Sugar or White Corn variety; as they are generally sweeter than the others. For this recipe, you can use corn that has been cut off of the cob or frozen corn that has been defrosted and drained. This refreshing salad is great, especially for those who don't like to eat corn on the cob (or can't like Gab with her braces!) and would go wonderfully with some of my Asian Pork Spareribs! 

Corn Salad with Honey-Wasabi Vinaigrette

Prep Time:  15 minutes                               Yield: 8

Cook Time: 15 minutes                                Serving: 1/2 cup

Total Time:  30 Minutes

Ingredients

For the Corn Salad

• 4 Ears Corn on the Cob, cooked and cut from the husk (approximately 3 cups of kernels)
• 1 Scallion, chopped
• 1 c. Grape Tomatoes, sliced
• 1 tbsp. Fresh Parsley, chopped
• Prepared Honey-Wasabi Vinaigrette

For the Honey-Wasabi Vinaigrette

• 1 tsp. Honey
• 1 tsp. Wasabi Paste
• 1 tsp. Ginger, grated
• 1 tbsp. Rice Wine Vinegar
• 2 tbsp. Canola Oil
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

For the Corn Salad

1. Add the corn kernels, scallion, tomatoes and parsley to a bowl; then add the prepared Honey-Wasabi Vinaigrette. 
2. Mix well, season with salt and pepper; then refrigerate until ready to serve. 

For the Honey-Wasabi Vinaigrette

1. Combine the honey, wasabi paste, ginger, vinegar, mustard and oil. Whisk well.

Nutrition Facts

Calories 87 , Carbs 13.4g, Fat 4g, Protein 1.7g, Fiber 1.7g, Sugar 2.9g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy! 

Corn & Tomato Salad

Fall is officially here and the summer vegetable crops are starting to come to an end for most of us here in the northeast, making way for fields of pumpkins, gourds and cornstalks. Here is a simple, marinated salad to use up the last of your harvest. This salad tastes best with fresh corn after it's been removed from the husks, but off-season you can also use the frozen variety. 

As for tomatoes, are they a fruit or a vegetable? According to Oxford Dictionaries "A tomato is the fruit of the tomato plant, but it is used as a vegetable in cooking", so I guess it is both. In any event, tomatoes are a good source of vitamins such as A, C, K, Folate and Potassium and are low in sodium, cholesterol and calories. One serving (or 1 cup) of tomatoes has 2 grams of fiber and the water content is high so tomatoes are a great food to eat to help fill you up. 

Corn & Cherry Tomato Salad
3 Butter & Sugar Corn on the cob, cooked
2 c. Cherry Tomatoes, cut in half
1 tbsp. Fresh Basil, chopped
2 tbsp. Extra Virgin Olive Oil
1/4 c. Aged Balsamic Vinegar
Salt and Pepper, to taste

Directions:
1. Remove the corn from the husks and place in a bowl.
2. Add in the tomatoes, basil, oil, and vinegar and mix well. 
3. Season with salt and pepper. Refrigerate until ready to serve. Makes 6-1/2 cup Servings. 

*Nutritional Information: Calories 90, Carbs 8.7g, Fat 5g, Protein .8g, Fiber 1.1g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!

Black Bean and Corn Salad

As I'm writing this post I have to laugh because one of my dear foodie friends Bia, from Rich and Sweet, has just posted almost the exact same recipe on her Facebook page....Great minds indeed! I also wanted to post this today because today is National Picnic Day and what goes better at a picnic than a salad! (though it does seem a little early in the year for it here on the East coast). 

I'm still trying to use up those 12 cans of black beans I purchased a couple of months ago and was looking for a salad to go with a new BBQ rib recipe I was experimenting with (recipe to follow!) and thought a nice black bean and corn salad would go nicely. Because fresh Jersey corn isn't in season yet, I opted for the frozen kind but I can't wait to make this recipe again using the butter sugar corn (my favorite blend) when it's in season. This salad was deliciously light and was a big hit. Even my little one, who usually doesn't eat anything that has the word "bean" in it, loved it! 

I also found a great website called MyFitnessPal, thanks to my friend Patty, to help track nutritional information. You can even use it to look up certain restaurant items as well. Just type in Chili's Salad for example and it will give you a list with all of the nutritional information...awesome app! I'm using it myself to log my daily calories (and it's FREE..sorry Weight Watchers, not going to pay the monthly fee any longer!)

And for those of you eyeing up my new Sangria pitcher in the background, I purchased it at Chef Central and it's amazing! Not only is it pretty, it also has a "pinched" spout so that the fruit doesn't come toppling out when you try to pour it into the glass. 

Black Bean and Corn Salad
1-15oz. Can Black Beans, rinsed and drained
2 c. Corn 
1 Roma Tomato, finely chopped
2 Scallions, chopped
1 Lime, juice only
1 tbsp. Fresh Cilantro, chopped
1 tbsp. White Vinegar
3 tbsp. Canola Oil
1/4 tsp. Garlic Powder
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Pepper

Mix all ingredients together in a bowl and refrigerate until ready to serve. Serves 8 (1/2 cup servings).

Nutritional Information:
Calories 130; Carbs 17g; Fat 6g; Protein 4g 

Shared at Amee's Savory Dish Fit and Fabulous Fridays 8/3/12

Shared at This and That Foodie Friends Linky Party 8/3/12

Shared at Weekend Potluck 8/3/12

Enjoy! 

Corn & Cheddar Mashed Potato Fritters

Sometimes the family just wants what we like to call a "stick to your ribs" meal. No experiments. No crazy vegetables or sides...though I'd beg to differ ;). Just some roast beef or chicken with mashed potatoes and corn. How many times do you make a roast and have leftover mashed potatoes and corn? Well, in this house and several other family members, I can honestly say it's a monthly occurrence. I always tend to make too much food. I guess I just never want to run out! Hence, the leftover potatoes and corn. Now usually, I'd just reheat it again and serve it with something else but I wanted to experiment a little to try to find something else to make with them and boy did I hit the jackpot, these were THAT good! And unfortunately for the hubby, the kids only left him a half of one to try when he got home from work but I'll definitely be making these again. 

Corn & Cheddar Mashed Potato Fritters
Ingredients

• 1c. Day Old Mashed Potatoes
• 1c. Corn (I used frozen since it's not in season)
• 1/4c. Scallions, chopped
• 1/3c. Low Fat Shredded Cheddar Cheese
• 1 Egg, beaten
• 1/2 c. All-Purpose Flour
• 1 tsp. Baking Powder
• 1/4 c. Canola Oil, for frying
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Combine all ingredients, except the oil, and mix well. 
2. Heat oil in a non-stick frying pan over medium-high heat until it is hot. 
3. Slowly drop rounded kitchen soup spoons into the oil and flatten slightly. 
4. Cook 2-3 minutes per side, allowing them to turn golden brown. 
5. Remove and drain on paper towels or brown bags to remove excess oil. Makes 6 fritters. 

Points+=6pts per fritter (including the oil)


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Shared on Recipes For My Boys Thursday's Treasures 1/19/12

Basil Corn Chowder

A few weeks ago, while leaving from a football game, my girlfriends husband was asking what new things I had been making and he asked if I ever made a corn chowder. I said I hadn't in a long while but that did sound good...and then my over 40 brain kicked in and I completely forgot about it. Until, last week that is when I finally remembered and had some heavy cream left and figured I'd make a batch. This time, I added a bit of fresh basil to it and it gave it such a nice flavor. I also tend to use milk and heavy cream together to lighten it up a bit and then just thicken with cornstarch and water. 

Basil Corn Chowder
1 tbsp. Fresh Basil, chopped
1 tbsp. Red Onion, minced
1 tbsp. Butter
2 tbsp. Flour
4 c. Low-Sodium Chicken Broth
1 c. Water
2 Russet Potatoes, peeled and cut into bite size pieces
1/2 c. Heavy Cream
1/2 c. 2% Milk
2 c. Corn (I used the frozen variety but would also taste good with any leftover corn on the cob)
2 tbsp. Corn Starch + 2 tbsp. Cold Water
Kosher Salt, to taste
Fresh Ground Pepper, to taste


In a saucepan, heat butter. Add onion and basil and stir for 1-2 minutes. Add the flour forming a roux. Gradually add the chicken broth until the soup starts to thicken and the roux has mixed with the broth. Then add the remaining broth and water. Bring to a boil then add the potatoes and let simmer for 30 minutes. In a separate small saucepan, heat the heavy cream and milk. Add it to the soup along with the corn and let simmer for another 15 minutes. Thicken as needed with cornstarch and water mixture. Makes 6 cups. 


Enjoy!