Tag: corn

  • Miso Corn Chowder

    Miso Corn Chowder

    Miso Corn Chowder

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    Total Time 40 minutes
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 2 tablespoons olive oil
    • ½ small yellow onion or 1 large shallot minced
    • 12 ounces red potatoes ½" cubes
    • 3-4 ears corn on the cob or 10 ounces frozen corn
    • 3 cups miso brown*
    • ½ cup canned coconut milk*
    • ½ teaspoon sea salt
    • ¼ teaspoon coarse ground black pepper
    • Salt and pepper to taste
    • Sliced chives or green onions optional
    • Toasted sesame oil optional

    Method
     

    1. Remove corn kernels from cobs and set aside.
    2. In a stock pot, heat oil over medium heat. Add onion and sauté for 3-5 minutes or until translucent.
    3. Add potatoes, corn kernels, cobs, and miso broth. Cover and bring to a gentle simmer. Cook until potatoes are tender. Remove cobs and discard.
    4. Stir in cream, salt and black pepper. Carefully blend the soup to the desired texture in the pot with an immersion blender.
    5. Serve garnished with chives and a light drizzle of toasted sesame oil. Enjoy!

    Notes

    *If you cannot find miso broth, use vegetable broth or water with 2-3 tablespoons of miso. You can also use heavy cream in equal amounts for a vegetarian version.
  • Pumpkin Corn Soup

    Pumpkin Corn Soup

    Pumpkin Corn Soup

    Stock up on canned pumpkin so you can enjoy this cozy soup all season long. It’s the perfect balance of sweet, savory, and spicy! Pumpkin adds fiber and nutrients to this simple soup. After chopping onion and garlic, it’s as simple as opening cans and stirring. Save your cooking energy for the big meal!

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    Pumpkin Corn Soup

    Make it plant-based by replacing half and half with a plant-based creamer.
    Servings 4

    Ingredients

    • 3 tbsp olive oil
    • 1 large yellow onion diced
    • 1 tbsp minced garlic
    • 2 4-oz cans diced green chilies
    • 1 quart vegetable stock
    • 1 15-oz can pumpkin puree
    • 1 tsp ground cumin
    • ½ tsp dried thyme
    • ½ tsp dried savory optional
    • 2 cups frozen corn
    • 1 cup half and half (or alternative)
    • 1 large baking potato peeled and roughly mashed
    • 1 tbsp sriracha hot sauce
    • ½ cup cilantro chopped (optional)
    • 1 ½ tsp sea salt

    Instructions

    • Heat olive oil in a stock pot over medium-low heat. Add onion and sauté until tender, about 5 minutes.
    • Add garlic and cook for 30 seconds then add green chilies and cook for an additional 3 minutes. Stir in vegetable stock, pumpkin puree, cumin, thyme, and savory (if using). Bring to a gentle simmer and cook for 5–10 minutes.
    • Stir in corn, half and half, potato, sriracha, cilantro (if using), and sea salt. Cook until corn is warmed through.
    • Serve hot with crusty bread.

    Recipe Provided by INFRA

  • Potato & Corn Soup

    Potato & Corn Soup

    Potato & Corn Soup

    Looking for a warm bowl of cozy? Look no further than this potato & corn soup. It’s luscious and creamy, without any cream! This savory soup is a no brainer for cold nights.

    Potato & Corn Soup

    Looking for a warm bowl of cozy? Look no further than this potato & corn soup. It’s luscious and creamy, without any cream! This savory soup is a no brainer for cold nights.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 tablespoons Bragg olive oil
    • ¼ cup onion chopped
    • 2 garlic cloves minced
    • 3 cups vegetable broth
    • 3 red or white potatoes cubed
    • 2 cobs of corn kernels removed
    • ¾ teaspoon salt
    • Bragg Liquid Aminos and Bragg Nutritional Yeast to taste

    Method
     

    1. In a large pot, sauté onion until soft, about five to six minutes. Add garlic and sauté for an additional minute.
    2. Add the broth and potatoes to the pot and bring to a boil. Once boiling, reduce heat to a simmer until potatoes are soft, about 20 minutes.
    3. Add the contents of the pot to a blender. Add the corn and blend until smooth. Do this in batches if necessary.
    4. Stir in salt, liquid aminos, and nutritional yeast to taste.
    5. Enjoy!

    Recipe Provided by INFRA

  • Corn Salsa

    Corn Salsa

    Corn Salsa

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    Corn Salsa

    Course Appetizer, Side Dish
    Keyword appetizer, chips and dip, salsa, side

    Ingredients

    • 2 cups sweet corn (fresh, or frozen, thawed and drained)
    • 15 ounces black beans rinsed and drained
    • 2 medium tomatoes seeded and diced
    • ½ cup tomato sauce
    • ¼ cup minced green onions
    • ¼ cup chopped fresh cilantro
    • 1 tablespoon minced garlic
    • 2 teaspoons ground cumin
    • 1 teaspoon sea salt
    • ¼ teaspoon chili powder
    • Yellow corn tortilla chips

    Instructions

    • Combine all ingredients except tortilla chips in a large bowl.
    • Cover and refrigerate several hours to blend flavors.
    • Serve with tortilla chips.
    • Enjoy!

    Recipe Provided by UNFI Fresh

  • Grilled Corn and Peach Salad

    Grilled Corn and Peach Salad

    Grilled Corn and Peach Salad

    Looking for the perfect side dish for your next grill night? Look no further! Grilled Corn and Peach Salad combines the season’s peak produce with the smoky fire of the grill. With farro and baby kale, this salad doesn’t have to be relegated to the side. Make it the star of the show with some grilled chicken or scallops. Tarragon has a pungent, bittersweet flavor that holds its own in the salad. If you can’t find tarragon, or don’t love its fennel-like notes, you can always substitute basil, dill, or any other soft herb you like. 

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    Grilled Corn and Peach Salad

    Servings 4

    Ingredients

    • 1 cup farro
    • 2 peaches segmented
    • 2 ears of corn
    • 1 cup cherry tomatoes halved
    • 1 avocado sliced
    • 3 cups baby kale

    Dressing

    • 6 tablespoons olive oil
    • 3 tablespoons lemon juice
    • 1 tablespoon cane sugar or agave nectar
    • 1 tablespoon fresh tarragon minced
    • ¼ teaspoon sea salt

    Instructions

    • In a medium saucepan, cover farro generously with water. Add a pinch of salt and bring to a simmer. Cook for 20-30 minutes or until farro is tender. Drain and set aside to cool.
    • Meanwhile, prepare corn for grilling by pulling back husks to the base and removing the silk. Fold husks back into place and submerge corn in a large bowl of cold water to soak for at least 30 minutes. While soaking, preheat grill to medium-high heat.
    • Remove corn from water and shake off excess. Place the corn on the grill, and grill for 15 to 20 minutes, turning every five minutes, or until kernels are tender. Remove the husks and remove the kernels once cool enough to handle.
    • Combine corn kernels, farro, peaches, tomatoes, avocado, and kale.
    • Whisk together dressing ingredients and toss with salad. Adjust seasoning to taste and serve promptly.
    • Enjoy!

    Recipe Provided by INFRA

  • Street Corn Salad

    Street Corn Salad

    Street Corn Salad

    Street Corn Salad, also known as esquites, is the off-the-cob version of elotes. It’s creamy, with a slight kick from the jalapeño. Make sure you have some sturdy tortilla chips on hand. Part salad, part dip; either way it’s delicious! What makes this the perfect party food is you can serve it hot or cold! Put everything in a baking dish, cover with foil, and pop it on the grill if there is room. You’ll get a melty, creamy version. Keep everything chilled, and it’s a refreshing respite from summer heat.

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    Street Corn Salad

    Servings 8

    Ingredients

    • 3 10 ounce bags frozen corn thawed
    • 1 cup cotija cheese crumbled
    • 2 medium green bell peppers chopped
    • 1 small red onion diced
    • ½ bunch cilantro chopped
    • 1 large jalapeño seeded and minced

    Dressing

    • 1 cup mayonnaise
    • 3 tablespoons lime juice
    • 1 tablespoon minced garlic
    • 1 tablespoon cane sugar or honey
    • 1½ teaspoons smoked paprika
    • 1 teaspoon sea salt
    • ¼ – ½ teaspoon crushed red chilies

    Instructions

    • In a large mixing bowl, place thawed corn, cheese, bell pepper, red onion, cilantro, and jalapeño pepper. Set aside.
    • Whisk together dressing ingredients and toss with vegetables. Adjust seasoning to taste and serve.
    • Enjoy!

    Notes

    Substitute mayo and cheese for plant-based alternatives to make vegan.

    Recipe Provided by INFRA

  • Zucchini, Corn & Black Bean Tacos

    Zucchini, Corn & Black Bean Tacos

    Zucchini is a superhero when it comes to healthy eating. You can do SO much with it. This week’s video shows our favorite ways to prep it for maximum flavor.

    https://vimeo.com/206063032

    Once you have your zucchini cleaned and chopped- you have a world of possibilities. Here’s one of our favorite meatless recipes that easy to throw together and packs a LOT of flavor!

    Zucchini, Corn & Black Bean Tacos

     

    Ingredients:

     

    • 3 Tablespoons Oil
    • 2 Cups Frozen Corn
    • 1 Yellow Onion
    • 3 Cloves Garlic
    • 2 Red Peppers
    • 1 Jalapeno
    • 3 Medium Zucchini
    • 1 can Black Bean, rinsed
    • 1 Tablespoon Cilantro
    • Juice 1 Lime
    • 3/4 Cup of Full Fat Greek Yogurt
    • 8 Tortilla

     

    1. Heat 1/2 of the oil in a pan.
    2. Cook/caramelize Onion for 5 minutes.
    3. Add Garlic, cook for 1 min
    4. Add Red Peppers, cook for 5 minutes
    5. Add Zucchini and Corn and cook for 5 minutes
    6. Add Black Beans and Cilantro and cook for 3 minutes.
    7. Mix Lime Juice with Yogurt
    8. Toast tortillas if desired
    9. Spoon Zucchini, Corn and Black Bean mixture onto tortillas. Top with Lime/Yogurt mixture and add salsa of your choice.