fresh corn

Whether you serve as a condiment alongside grilled meats, or a simple snack with tortilla or corn chips, this small batch, quick refrigerator corn relish will be a refreshing addition to the menu.

Quick Refrigerator Corn Relish

chopped Vidalia or other onion

sweet bell pepper, any color

celery

garlic

(3 ounce) jar chopped pimentos, drained

pickled jalapenos, chopped

tomato (about 1 medium)

quality zesty style Italian salad dressing

A hot corn dish, Veracruz Corn may be served as either a side dish, great alongside your barbecue, or as a hot corn appetizer with crisp tortilla chips. Filled with goodness of fresh, off the cob corn, marinated in a fiery blend of Southwestern seasonings, tossed with veggies and then dressed with a chipotle aïoli and cheese, and passed under the broiler.

Veracruz Hot Corn Dip

corn

olive oil

chili powder,

salt

black pepper

cumin

coriander

lime zest

lime juice

mayonnaise

full fat sour cream

minced chipotle in adobo sauce (see note)

lime,

kosher salt,

black pepper,

red pepper flakes,

chili powder

garlic powder

onion

tomatoes

pickled sliced jalapeno, chopped

cilantro

Salt and pepper,

Queso Fresco Mexican cheese

Grilled and topped with a tangy sour cream, lime and Smoky Ranchero Seasoning drizzle, the whole crew will love this fun, southwestern twist on corn-on-the-cob.

Smoky Ranchero Grilled Corn

corn-on-the-cob

tbsps (285 g) unsalted butter

(75 ml) fresh cilantro leaves

tsps (20 ml) smoky ranchero seasoning divided

(150 ml) sour cream

tsp (5 ml) lime zest

tsps (10 ml) lime juice

tsp (2 ml) salt

step 1

Bring large pot of water to boil. Add corn; cover. Turn off heat and let stand 10 minutes or until corn is tender. Drain well.

step 2

Meanwhile, mix sour cream, lime zest and juice, 2 teaspoons (10 ml) of the Seasoning and salt in small bowl. Set aside until ready to serve. 

step 3

Mix butter and remaining 2 teaspoons (10 ml) of the Seasoning in medium baking dish. Transfer hot cooked corn to baking dish and roll in seasoned butter to coat.

step 4

Grill corn over medium heat (375°F/190°C), turning frequently, about 10 to 12 minutes, just until lightly charred. Transfer corn to serving platter. Drizzle with seasoned crema and sprinkle with cilantro. Serve with lime wedges, if desired. 

Corn Fiesta Salad is perfect for summer BBQs and picnics with family and friends. Take advantage of fresh corn showing up in farmer&#x27;s markets and make this recipe for your family.

Corn Fiesta Salad

jalapeno (diced)

red pepper (diced)

parsley

green onions

Parmesan cheese

salt and pepper

Sriracha sauce

red pepper flakes

Rinse the frozen corn using a fine mesh strainer and allow it to defrost a few minutes while you put the rest of the ingredients together.

In a large mixing bowl, combine the corn, peppers, celery, parsley and green onions.

Add in the Parmesan cheese, seasonings, Sriracha sauce, olive oil, garlic and lime juice.

Stir everything to toss together until well combined.

Refrigerate for at least 30 - 60 minutes before serving to allow the flavors to blend.

Fresh corn is ripe to be eaten in summer, and with dried Lima beans, you can make nourishing and delicious succotash in an hour and a half, even with dried beans. Succotash is an american pioneer vegan dinner from the seventeen hundreds with lots of protein.

California Farm Fresh Corn and Lima Beans Succotash Dinner

Ears fresh corn, makes 3 cups kernels

water

vegetable broth

Tsp sea salt

Tsp baking soda

Tsp hot smoked paprika

red onion

Cloves elephant garlic, minced

cherry tomatoes, halved

green bell pepper, diced to lima bean size

poblano pepper, diced to lima bean size

Tbs apple cider vinegar

Cover cup of dry lima beans with 1 cup of broth, 2 cups of water, Tsp of sea salt, 1/2 Tsp baking soda, bring to hard boil, lid on, five minutes, turn off, rest till all liquids have been absorbed, about an hour. Taste lima bean, should be tender but al dente.

Soak corn in their husks in water. When lima beans are soft and cooked, microwave the ears of corn in their husks, 3 minutes. Cool and peel, save husks to dry to make tamales in winter. Slice cooked corn kernels off the cob, set aside. Cobs go to garden fermenter.

Dice onion, mince garlic cloves, sautee in olive oil with hot smoked paprika, thyme, and black pepper in deep cast iron skillet till glazed, 5 minutes, add diced green peppers, halved cherry tomatoes, sautee five minutes, add cooked corn, soft lima beans, fry till fragrant, another five minutes.

Taste, add apple cider vinegar, stir, taste again, serve. Enjoy warm or cold.

Top 5 fresh corn recipes from across the web

The most viewed fresh corn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick Refrigerator Corn Relish

Veracruz Hot Corn Dip

Smoky Ranchero Grilled Corn

Corn Fiesta Salad

California Farm Fresh Corn and Lima...

Top 5 fresh corn recipes from across the web

The most viewed fresh corn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Refrigerator Corn Relish

Veracruz Hot Corn Dip

Smoky Ranchero Grilled Corn

Corn Fiesta Salad

California Farm Fresh Corn and Lima...

The most viewed fresh corn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine