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Black Bean, Corn, & Tomatillo Soup

Things seem to be taking a turn towards the Mexican around here at the moment; I guess you can thank those Poblano peppers. Tomatillos too. Mr. Ferdzy always wants to grow some and I have so few ideas of what to do with them. However, here’s one, and it went over very well. Gotta admit I just used a can …

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Cheesy Corn & Poblano Chile Pudding

And here they are! The first of the Poblano chiles, along with corn, cheese, and eggs. The cheese, milk, and eggs make this a main dish; all it needs is a green salad or steamed green vegetable to keep it company and dinner is ready. Actually, a nice selection of sliced heirloom tomatoes sounds like a good plan too. You …

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“Chaat” Corn Salad with Tomatoes

This is a very simplified version of a popular Indian recipe, but as usual I can’t really get half the typical ingredients. For some reason I did have the amchur powder and the black salt, which with the cumin are probably the most distinctive flavours for this dish, and I decided it would have to do. I don’t know that …

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Black Bean, Corn, & Tomato Salad with Avocado

This delicious summery salad is adapted from one by the California Avocado marketing board, but apart from the avocado and the lime juice, it contains mostly things that are local to here right now. If you want to cook the beans from scratch, I always think 2/3 to 3/4 of a cup of dry beans are the equivalent of a …

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Mid to Late Summer Hodge-Podge

When I looked at all the lovely vegetables we have right now, I couldn’t decide which one to cook, so it was “All of them, Katie!” I’ve made Hodge-Podge before, with a slightly different selection of vegetables. This one will take you later into the summer, once the peas are gone (which, let’s face it, they are). We ate this …

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Summer Fish Cakes

These are a little different from the classic fish and potato fish cakes, being made with corn and zucchini instead of the usual potatoes. Nothing wrong with that! Serve them with the same chow-chow, tartar sauce, or wedge of lemon that you might serve with more typical fish cakes. Accompany them with some lovely sliced tomatoes and a roll, and …

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Ancho Corn Chowder

Every time we have Mexican food I make some kind of corn soup.  There have been many variations over the months, but this is the one that I think is blog-worthy.  Here’s why: 1. the ancho chiles provide some heat (add more if you like it hotter), colour, and wonderful flavour.  2: cilantro root!  I hope your grocery store sells …

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Summer Chowder

The weather has been a bit colder since the calendar turned to August so it did not seem weird to eat a hot soup during the summer. But, even if it was hot I think I would still make this delicious, creamy chowder made of seasonal ingredients. The corn and cauliflower came from a local farm, and the garlic, shallots, …

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