Archive for the 'Corn' Category

Nopalitos Calabacitas

Thursday, September 12th, 2019

Zoe Sand, Planted Blissfully

2 nopales
2 corn ears
1-2 summer squash, diced
1/2 medium onion, diced
2 tbsp avocado oil
1/2 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
Bake corn ears for 25 min at 400’F. Carefully prepare nopales to make sure all spines are removed. Dice nopales, squash, and onions into bite size pieces. Once corn is cooled, cut kernels off the cob. In a large pan, heat avocado oil on medium-high heat. Toss onions in for several minutes until translucent, then add in the rest of the veggies. Add in spices and cook until vegetables are tender. Serve with warm corn tortillas, beans, salsa and cilantro.

Okra and Beans Summer Salad

Monday, July 25th, 2016

Philippe, Tucson CSA

1 CSA basket fresh okra

1 CSA bag dry beans (black or pinto), soaked overnight (you can also use a15-ounce can of cannellini, pinto or black beans, drained and rinsed)

Kernels of 2 ears of corn

Juice of 1 lemon

1 onion, chopped

1 handful fresh herbs (such as basil or mint), chopped

3 tablespoons olive oil

Salt and Pepper to taste

Boil beans for an hour, then drain.

Blanch (boil) okra for 1 minute, and drain. Let cool then cut into ½ inch pieces. Discard stem ends.

Mix all ingredients. Serve chilled.

Note: you can add roasted beets to this too. Or tomatoes.

Shishito Succotash

Monday, October 12th, 2015

Sara Jones, Tucson CSA

1/2 basket shishitos, cleaned, stems removed and chopped

1 cup chopped green beans

1/2 large onion, chopped

2 cloves garlic, minced

Kernels from 2 ears corn

1-2 chopped tomatoes

1 tablespoon oil

2 teaspoons cider vinegar

1 tablespoon butter

1 pinch crushed sage and thyme

Salt and pepper to taste

Sauté onions in oil in a medium skillet over medium high heat for 5 minutes until beginning to brown. Add garlic, corn, beans and shishitos. Cook, stirring occasionally for another 8 minutes or so. Sprinkle with a splash of water or white wine if needed to keep from sticking. Add tomatoes, vinegar and butter, stir to combine and remove from heat. Season to taste with salt and pepper.

Creamy Corn Soup, hot or cold

Monday, August 18th, 2014

Lorraine Glazar, Tucson CSA

Makes one quart, serves four

Four cobs corn, kernels scraped off and cobs reserved
Two small to medium Yukon Gold potatoes, peeled and cut into 1” pieces
Two medium to large Little Sweetie onions, about ½ cup when sliced vertically
2 cups vegetable or chicken stock, or water
Salt and pepper
Cayenne or Ancho chile powder to taste (start with ¼ teaspoon and adjust)
¼ cup half and half, or soy yogurt

Place the corn kernels, cobs, potatoes, and onion in a 4 quart saucepan and cover with the broth or water.  Bring to a boil, and let simmer for 30 minutes.  Remove the cobs, allow to cool slightly, then blend in a blender in batches.

To make this a bit more fancy, you can then put the soup through a food mill or strain it to remove the hulls of the corn kernels.  Then season it and add half and half or soy yogurt, and serve chilled.  Squash blossoms make a dramatic garnish.

I chose to serve it hot, and left it in its natural state.  I sprinkled a little Ancho chile powder on top.

This recipe was inspired by a blog post on

Featherweight Pancakes, with or without corn

Monday, August 18th, 2014

Lorraine Glazar, Tucson CSA

3 eggs, separated
¼ cup flour
¼ teaspoon salt
¾ cup cottage cheese
Oil or butter for cooking

This recipe was one of my mother’s favorites, as it can easily be served for dinner as well as breakfast.

Beat egg whites until stiff.  Beat egg yolks until light and lemon-colored.  Stir in salt, flour and cottage cheese.  Carefully fold in egg whites.  Drop by large spoonfuls onto a hot greased griddle and cook until light brown.  Flip them and then cook the other side.

Additions, to be put in with the egg yolks:  2 tablespoons chopped green onions, ¼ cup corn kernels.

To make for one:

One egg
One tablespoon plus one teaspoon flour
Pinch salt
¼ cup cottage cheese

Make as indicated above

Summer vegetable quinoa salad

Thursday, July 11th, 2013

NYTimes food writer Mark Bittman had a recipe “model” inviting various combinations of whole grain, veggies, and dressing.  Using those guidelines and CSA veggies, here is a recipe. (contributed by Pam Sutherland)

2 cups quinoa
kernels cut from 3 ears of corn
2 very thinly sliced sweet onions
1 medium zucchini peeled into strips
2 carrots, shredded
1 bunch cilantro, chopped
dressing (juice of 2 limes, 1/2 finely diced serrano chile, twice as much olive oil as lime juice)
salt to taste

Bring 2 cups quinoa to boil in 4 cups water and pinch of salt. When it boils, turn down to simmer and cover. Simmer until the water has been absorbed (about 10 minutes).

Meanwhile. make dressing — put lime juice, serrano chiles, and olive oil in a jar and shake.

Add corn as soon as water is absorbed and cover again and let sit for 2-3 minutes.

Turn contents of saucepan into a bowl, and add all the remaining ingredients. Toss with dressing.

Eat warm or at room temperature.

Grilled Corn and Shrimp (or Eggplant) Salad

Wednesday, September 26th, 2012

Lorraine Glazar, Tucson CSA

Serves four as a main course

4 ears fresh corn
1 large or two small red bell peppers
1 pound jumbo shrimp or eggplant
4 green onions
1 tablespoon olive oil
2 tablespoons balsamic vinegar (red or white)
1 tablespoon lemon juice.
About ½ lb. greens – lettuce, spinach, kale, chard, etc.

Pull back the husks of the corn, and pull off as many silks as you can.  Re-cover the corn with the husks.  Quarter the bell pepper lengthwise (or halve if small).  Skewer the shrimp on double skewers (or peel and cut your eggplant crosswise in one inch slices, and salt lightly). Grill corn on a grill rack about 5 to 6 inches over the source of heat, until tender and browned from 8 to 10 minutes.   Grill red pepper and green onions, turning occasionally, until brown but crisp-textured, about 5 minutes.  Grill shrimp until just cooked through, about 1 ½ minutes on each side (until they form a “C” not an “O”).  For the eggplant version, grill it about the same amount of time as the corn.

Remove all the grilled items to a platter as they are done.  Husk the corn and cut kernels from the corn cobs and place in a large bowl.  Peel and slice the red pepper into thin strips, and cut the green onions into ½ inch pieces.  Cut the eggplant into thin strips.  Add grilled shrimp, if using, to the corn mixture.  Add them all to the bowl with the corn and when finished, put in the lemon juice.

Whisk together the vinegar and oil, along with some salt and pepper.  Plate the greens among four plates, top with the corn mixture, and drizzle with vinaigrette.


Thursday, June 30th, 2011

Sara Jones, Tucson CSA

This soup is traditionally prepared with soup bones or short
ribs, but it is also good as a vegetarian dish if you prefer. It is
served with whole chunks of corn on the cob, which really
helps to infuse the broth with flavor. Use a large squash, if you
have one; its flesh with get tender and tasty. Serve with warm
tortillas and lime wedges.

About 1/2 pound soup bones, short ribs or chuck roast, if
2 small onions, chopped into large pieces
3 carrots, chopped into large pieces
4 to 5 potatoes, chopped into large pieces
1/2 of a large squash or 1 medium squash, chopped into large
2 to 3 ears of corn, husks and silk removed and broken into
1 can garbanzo beans, drained
2 bay leaves
1 teaspoon oregano
1 teaspoon cumin
Red pepper flakes, to taste
Salt to taste

If using meat, bring 2 quarts water to a boil in a large pot, add
meat and boil 1 minute. Skim foam that rises to top. Add bay
leaves and reduce heat to a simmer. Cook for about 1 to 1 1/2
hours. Add vegetables, beans and seasonings, adding more
water if necessary to cover all the ingredients. If making
vegetarian cocido, start with all the ingredients together in a
pot, with enough water to cover. Cook 1 hour, adding salt
about half way through cooking. Add additional salt in the
end, if needed. Serve in large bowls, ensuring that everyone
has at least one chunk of corn on the cob.

Summer Corn Salad

Monday, June 28th, 2010
Rachel Gioannini, Tucson CSA

yellow tomatoes, cut into quarters
a handful or two of cherry tomatoes, cut into quarters
basil, sliced thin
summer squash- chopped into small, bite-sized pieces
corn, uncooked, cut off the cob
a cup or so of cooked wheat berries
1/2 a purple onion, diced
2 nectarines or peaches, cut into small pieces

Combine all this stuff together in a bowl. Dress with a very simple dressing of 1/4 cup olive oil, 1/4 cup vinegar (I used blood orange vinegar), salt and pepper.
A really light and yummy cold salad, great with chicken. Could also add a cheese of some sort. Enjoy!

June Medley

Monday, July 6th, 2009

Philippe Waterinckx, Tucson CSA

Another easily adaptable recipe for our summer produce.

1 tablespoon olive oil
1 onion, chopped
2 ears of corn, kernels scraped off
2 cloves garlic, chopped
1 summer squash, diced
1 pound tomatoes, quartered
Seasoning: salt, pepper and thyme to taste

Optional ingredients:

1 bunch summer greens, such as amaranth or purslane, cut
1 handful basil, oregano, cilantro or parsley, chopped
1/3 log (or more) goat cheese of any flavor
Squash blossoms

In a skillet on medium hot, sauté the onion in oil until soft. Add the corn kernels and sauté for 10 minutes or so, stirring occasionally. Add the squash, tomatoes, garlic and seasoning. Stir, cover, and simmer for 10 more minutes. Add any optional ingredients, stir gently, and simmer for another 1 or 2 minutes.
Serve with toasted tortillas or on a bed of rice or noodles.