summer harvest

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

Serve this hearty fruit sponge with a dollop of something creamy- it would also work with raspberries instead of plums

Plum cake

butter

tbsp demerara sugar

plum

dark muscovado sugar

golden syrup

eggs, beaten

milk

self-raising flour

½ tsp bicarbonate of soda

ginger

tsp mixed spice

Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.

For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.

Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.

Fresh green beans, blanched then shocked in cold water to retain crispness, dressed with a seasoned vinaigrette and finished with sliced cherry tomatoes.

Cold Green Bean Salad

apple cider vinegar

lemon juice

Creole mustard

sugar

Creole

red pepper flakes

green beans

red onion

celery

red pepper

(4 ounce) can sliced mushrooms, optional

A simple stew of diced vegetables, made with bacon drippings, the Trinity of Southern Cooking, zucchini and summer squash, tomato, eggplant, okra and fresh herbs.

Southern Style Skillet Ratatouille

bacon, drippings reserved

butter, divided

sweet bell pepper

garlic

eggplant,

unpeeled,

yellow summer squash, unpeeled, rinsed and diced

tomatoes, diced, all juices retained

white wine or chicken or vegetable broth

okra,

basil

parsley

Basic lima bean and corn succotash gets a boost from summer bounty with the addition of sweet Vidalia onions, fresh tomatoes, bell pepper, okra and some smoked meat.

Southern Summer Succotash

baby butter (lima) beans

chopped Vidalia or other sweet onion

sweet bell pepper (green, red, yellow, orange

brown sugar

grape tomatoes

fresh, chopped parsley

unsalted butter, heavy cream

Fresh corn, stewed down in bacon drippings and cream, and finished with butter. A great side dish anytime.

Top 6 summer harvest recipes from across the web

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

Top Tags

Veracruz Hot Corn Dip

Plum cake

Cold Green Bean Salad

Southern Style Skillet Ratatouille

Southern Summer Succotash

Southern Style Creamed Corn

Top 6 summer harvest recipes from across the web

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

Top Tags

Veracruz Hot Corn Dip

Plum cake

Cold Green Bean Salad

Southern Style Skillet Ratatouille

Southern Summer Succotash

Southern Style Creamed Corn

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