Fresh Corn & Rosemary Basil Pesto

I'm lucky to receive a steady supply of fresh rosemary from my friend Robin, who loves to cook as much as I do.

I decided to try making a pesto with my latest bundle of this fragrant herb. A recipe for herbed corn salsa in a recent issue of Good Housekeeping magazine inspired me. I just knew the pungent sauce would go well with some sweet, crisp corn.

This side dish goes well with grilled meats such as chicken or steak.

A little rosemary goes a long way, so to preserve what remained, I minced the rosemary leaves, blended them with a little olive oil and filled up an ice cube tray (which Robin also supplied). After freezing overnight, I removed the squares from the tray and put them into a zip-top freezer bag. Now I have perfectly sized cubes of rosemary ready to pop into all kinds of dishes.

Mangia! Mangia!
Andrea

Fresh Corn & Rosemary Basil Pesto

3 large ears of corn, grilled or cooked in the microwave
1 cup packed fresh basil leaves
1 tablespoon fresh rosemary leaves
1/4 cup grated Parmesan cheese
1 clove of garlic
1/4 teaspoon salt
1/4 cup lemon juice
2 tablespoons olive oil
Salt and pepper to taste

Grill the ears of corn, shucked, until some kernels start to brown — or follow these directions for cooking the corn in the microwave.

Using a food processor, blend the basil, rosemary, Parmesan, garlic and salt until finely chopped. Add the lemon juice and olive oil and pulse until just combined.

Cut the kernels off the corn cobs (try this trick) and place the corn into a medium bowl. Add the pesto and mix well. Season with salt and pepper to taste.

Serve and enjoy!

Summer Corn Chowder

My boys are loving all of the fresh corn on the cob I've been serving up lately, but I was ready for a change. And since we had more corn and potatoes than I knew what to do with, chowder seemed like just the thing.

This is summer comfort food all the way. The creamy soup is sweet and smoky, thanks to some bacon. It makes for a hearty lunch or pair with a green salad — and dinner is served.

Mangia! Mangia!
Andrea

Summer Corn Chowder
Inspired by this recipe from Kroger

2 1/2 cups fresh corn kernels
5 slices bacon, chopped
1 medium onion, diced
2 garlic cloves, minced
2 medium yellow potatoes, peeled and diced
2 cups chicken stock, plus more for thinning out chowder as needed
1 cup milk
2 tablespoons Greek yogurt
Salt and pepper to taste
1 small red bell pepper, thinly sliced and diced
2 green onions, thinly sliced
Optional: your favorite hot sauce, shredded cheddar cheese

Using a sharp knife, stand corn cob in a shallow bowl or plate and slice off the corn kernels. After kernels are removed, scrape the cobs with the knife to squeeze out any remaining corn juice. Set aside.

In a Dutch oven or large pot, fry bacon until crisp over low heat. Remove bacon and drain on a paper towel-lined plate.

Add the onion to the hot bacon grease and cook about 5 minutes or until translucent. Add garlic and potatoes and cook another 2 minutes. Add chicken stock. Increase heat and bring to a simmer. Cover pot, lower heat to maintain the simmer and cook for 8-10 minutes.

Add corn and milk and continue to cook with the pot covered, for about 10 more minutes, or until you can easily insert a knife into the potatoes.

Turn off heat. Use an immersion blender to roughly puree the soup to make it thick and chunky. (If you don't have an immersion blender, transfer about half of the soup to a blender and puree until smooth. Return pureed corn and potato mixture to pot.)

Stir in Greek yogurt and salt and pepper to taste.

If the chowder is too thick, stir in more chicken stock, 1/2 cup at a time, until your reach a consistency to your liking.

Dish up into serving bowls and top with bacon, red pepper and green onions. A dash of hot sauce and a sprinkle of shredded cheese is also nice.

Easy Summer Recipe Round-Up

Cooking has been rough lately. I just haven't been feeling creative. Do you ever feel that way or is it just me? In order to inspire myself (yep, this is a totally selfish post), I'm going through the HDHH archives to find my favorite summer meals. 

Now let's get cooking!

Erin

Tomato + Goat Cheese Sandwich. The kids and I usually hit up the Bellevue Farmer's Market on Thursdays, and I get a Pineapple Tomato or two. They are yellow and super sweet. This sandwich will be perfect to change things up from my usual Tomato + Mozzarella situation. 

Summer Salad with Berry Vinaigrette. I'd better make this one before berry season ends! Berry time is fleeting, people. Sigh.

Corn, Tomato, and Edamame Salad. I threw this salad together last weekend, and it was just lovely. A change of pace from your usual side dish. 

Healthier Fried Rice. Because it's bathing suit season, and I still want to have an extra large bowl of ice cream after dinner.

Sausage and Mint Stuffed Tomatoes. Do you notice the tomato theme here? Can I come up with a way to eat them every day of the week?

Smokey, Coffee-Rubbed London Broil. Andrea cooks her London Broil in the oven, and I usually do, too. But since the husband loves to grill, think I could get him to cook this one for me on the ol' Weber? 

How to Microwave Corn on the Cob. This means fewer dishes. Yes, please!

Blueberry Zucchini Bread. I love a good quick bread. It makes waking up so much easier when you know you've got a loaf waiting for you. I think I have some baking in my future.

Farmer's Market Vegetable Saute

Each week I pick up a basket overflowing with fresh vegetables from a stand at our farmer's market.  The veggies taste so much fresher than what I usually buy at the grocery store that we often eat them raw.

When I cook them, I like to keep it simple, to allow the flavor of the veggies to shine through.

A simple saute is a pretty way to accomplish this. This dish is a perfect side to grilled meats. Make it a main dish with a sprinkle of cheese and a crusty loaf of bread.

Mangia! Mangia!
Andrea

Farmer's Market Vegetable Saute
Inspired by the Garden Spot Vegetable Farm in Princeville, IL

2 tablespoons olive oil
1 medium onion, halved and then thinly sliced (you can substitute 1 or 2 shallots or 2-3 leeks)
2 cloves of garlic, minced
3 to 4 ears of corn, kernels removed
1 pound green beans, ends removed and cut into 2-inch pieces
2 or 3 small red peppers, thinly sliced
5 or 6 small red potatoes
3 tablespoons fresh herbs (such as cilantro or Italian parsley)
Salt and pepper to taste

Microwave potatoes until soft, about 5 or 6 minutes. Let cool, then cut into quarters.

Using a sharp knife, cut corn kernels from the cob, set aside. See my easy trick for completing this task here.

Heat oil in a large skillet over medium high heat. Add onion and stir until onion starts to become translucent. Lower heat to medium-low and continue to cook until onion caramelizes and turns golden brown. Add garlic and cook until fragrant.

Add corn, green beans and peppers and cook, stirring frequently, until vegetables just begin to soften. Add potatoes and 2 tablespoons herbs and salt and pepper. Cook another 2 or 3 minutes.

Remove from heat. Place vegetables in serving bowl and sprinkle with remaining herbs and salt and pepper to taste.

Corn Souffle Casserole

Sometimes you need fancy food. With a flamboyant display of sauce on the plate and a confetti of fresh herbs. Really impressive stuff like Sole Meuniere or Beef Tenderloin.

And sometimes you need stick-to-your ribs, warm-your-soul stuff. Well, folks, Corn Souffle Casserole is middle America comfort food at its finest. It is dang good, and I'm always looking for an excuse to add it to the menu.

So leave your fancy pants in the closet. Today we're eating casserole.

Let's get cooking!
Erin

Corn Souffle Casserole
Adapted from my mother-in-law and my sister-in-law

1 (8.5 ounce) box Jiffy corn muffin mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn
2 beaten eggs
1 cup sour cream
1 cup shredded cheddar cheese, divided

Preheat oven to 350 degrees. Grease a 2 quart baking dish (a 9" x 9" or 8" x 8" baking dish would work great) and set aside.

In a large bowl, stir together corn bread mix, whole kernel corn, creamed corn, eggs, sour cream, and 1/2 cup cheese. Pour into prepared baking dish. Bake for 25 minutes. Sprinkle remaining 1/2 cup cheese over top and bake for an additional 20-25 minutes, until the cheese is melted and casserole is set in the middle.

Microwaved Corn on the Cob

With a brand new baby and all, I'm looking for any and every possible shortcut. Have you ever seen the episode of Seinfeld where Kramer installs a garbage disposal in his shower so he can multi-task? Yeah...I'm totally there.

So when I read an article by The Kitchn about microwaving corn on the cob, I was alllll over it. With late-summer corn filling the farmers market and grocery store, it's the perfect super-speedy side dish. 

Let's get cooking!

Erin

Microwaved Corn on the Cob

Serves: 2

Technique from The Kitchn*

2 ears corn on the cob, still in the husk

Butter, for serving

Salt, for serving

First...DO NOT SHUCK THE CORN. Put the entire corn on the cob in the microwave and cook for 3 minutes on high. Allow the corn to cool for a few minutes so you don't burn your fingers off. Shuck the cooked corn and marvel at how easily all that pesky silk comes off. Ask yourself why you haven't always cooked corn in the microwave. Serve with plenty of butter and salt.

*Check out The Kitchn's tutorial here. 

Blue Cheese Corn on the Cob

One summer, years ago, Jeff and I attended a party at a reporter friend's lake house. Our friend Dan could cook and grill as well as he could write. Now he owns his own barbecue catering company and he's written a cookbook or two. Dan, you are living the dream!

Anyhow, Dan made this blue cheese corn on the cob that I have literally (and I don't use that word lightly) been thinking about every summer since. He pulled back and tied the husk to form a handle and then he dipped each ear into a vat of melted butter and blue cheese and he grilled it until the kernels turned a nice caramel color. I believe he brushed more butter and cheese over the ears in the grilling process.

This past weekend, I came up with a less messy, indoor version of Dan's corn on the cob. It's also a little kinder on the arteries, but, man, was Dan's corn the best.

XOXO,
Amy

Blue Cheese Corn on the Cob

Corn on the cob, cleaned  and husked
Soft or melted butter
Salt
Pepper
Blue cheese crumbles, about 1 ounce per ear of corn

Preheat oven to 425 degrees.

Place ears of corn on cookie sheet.

Brush each ear with butter. (BTW, I just invested in a French-style butter crock that allows me to keep soft butter on the counter top instead of the fridge. Should have done this years ago. Love it.)

Salt and pepper each ear.

Bake for 20 minutes, turning halfway through.

After 20 minutes or when a few kernels have started to turn a nice caramel color, remove corn from oven and top with blue cheese. Return corn to oven and cook for 2-4 minutes or until cheese is melted and bubbly.

Note that some of the yummy cheese will have slid off the ears and onto the cookie sheet. It would be a sin to let that stuff go to waste. Roll the ears of corn over that goodness or take a knife and spread it onto the corn.

Eat immediately.

Corn, Avocado & Tomato Salad

When the farmer's markets and grocery stores are bursting with fresh summer produce, this salad is pure perfection. Sweet corn, juicy tomatoes, and creamy avocado...what could be better?

And here's a plan-ahead tip. Next time you're making corn on the cob, cook up a few extra ears and make this salad with the leftovers. You won't regret it.

Let's get cooking!
Erin

Corn, Avocado & Tomato Salad
Inspired by Therese's Corn & Tomato Salad
Serves: 4

4 ears corn (or substitute 2 cups frozen corn, thawed)
2 avocados, diced
1 large tomato, diced (or substitute 1 1/2 cups halved grape tomatoes)
2 tablespoons chopped fresh basil
2 teaspoons extra virgin olive oil
2 teaspoons apple cider vinegar
Salt and pepper

Bring a large skillet of water to a boil. Add corn and cook for about 4 minutes, until it's just tender. Allow corn to cool and cut kernels off the cob.

In a large bowl, combine corn kernels, avocado, tomato, and basil. Drizzle with olive oil and vinegar and season to taste with salt and pepper. Stir gently to combine. Serve immediately.

P.S. Sometimes I have help taking pictures for the blog.

Chili Lime Corn Salad

We have been eating pretty simply this summer -- when we've been eating at home, that is. You see, we are remodeling our kitchen. It is exciting. It is stressful. In our upstairs main kitchen, we have use of our new dual-fuel range, but no sink. Luckily, we have a partial kitchen downstairs with a sink. At least I'm getting a workout while I cook.

So, anyhow, the other night while the hubby grilled sausages, the kids and I whipped up this corn salad that I just made up in my head as we went along. (For their part, the kids gathered the ingredients, spread  the corn and peppers on the cookie sheet and, otherwise, just kept me company.)

The kids were so-so on the dish, but hubby and I enjoyed it. I will make it again and will plan ahead to have fresh cilantro on hand. Cilantro would be a nice finishing touch -- taste wise and visually.

XOXO,
Amy

Chili Lime Corn Salad

16 ounces of corn (fresh or frozen)
1 red pepper, diced
1 tablespoon olive oil
Salt, pepper
1/4 medium to large red onion, diced finely
1 lime
1 teaspoon chili powder
Fresh cilantro, to taste (optional)

Spread corn and diced red pepper on a cookie sheet. Sprinkle the olive oil over the corn and peppers. Give the pan a light coat of salt and ground pepper. Roast at 400 degrees for about 20 minutes, or until some kernels change to a nice caramel brown.

Combine into one bowl the corn, peppers and onion. Stir in the juice of one lime and one teaspoon of chili powder. Top with fresh cilantro if desired.

Sauteed Zucchini with Corn

We've been talking about supermarket shortcuts quite a bit lately, and today's post is no exception. As busy moms, Amy, Andrea, and I are always looking for ways to shave five minutes off dinner prep time so we can spend more time with our husbands, kids, or Mint Juleps.

I know it's summer, and corn on the cob is popping up at farmers markets and it's darn cheap at the grocery store. But sometimes my kid wants to snuggle while I make dinner, and wielding a sharp knife with a squirmy toddler on my hip just isn't the best choice. Or, let's be honest, maybe I'm feeling hangry and my growling stomach can't wait for me to cut kernels off the cob. And that's when I turn to frozen corn.

A note about my new favorite frozen corn: the other day, my boy and I were shopping at Whole Foods, and I popped a bag of their 365 Everyday Value frozen corn in my cart. Sure it was more expensive than the stuff I usually buy at Publix, but whatever. I wasn't about to swing by another grocery store to save $1 on veggies from the freezer section.

When I opened the bag to make dinner that night, I snuck a few frozen kernels before I tossed them in the pan. Holy moly! It tasted just like corn I painstakingly cut from the cob myself in the heat of summer! I kept nibbling. And nibbling. And decided I'm a total convert. It was worth every extra cent I spent.

By the way, Whole Foods has no idea who I am. (Unless it's "the lady whose kid is trying to pilfer M&Ms from the trail mix bar." Sometimes we make a scene at the grocery store. Oy.) I was just surprised and super pumped to discover their most delicious corn, and I thought I'd share the tip with you.

That said, let's use whatever corn we happen to have in our freezer to make this ridiculously tasty side dish. Even the husband raved about it, and he doesn't even like zucchini! Now that's a vote of confidence.

Let's get cooking!
Erin

P.S. Looking for other grocery store shortcuts? I use pre-made mashed potatoes in my Shepherd's Pie, prepared pesto in these Savory Pesto Palmiers, and refrigerated biscuits for Slow Cooker Chicken and Biscuits. You've gotta get dinner on the table somehow!

Sauteed Zucchini with Corn
Adapted from Damn Delicious
Serves: 4

1 tablespoon butter
2 zucchini or yellow squash, halved or quartered if large and sliced 1/4" thick
3/4 cup corn (frozen or fresh)
1 tablespoon chopped fresh basil
2 tablespoons grated Parmesan cheese
Salt and pepper

Heat the butter in a large skillet over medium-high. Add zucchini and corn and cook, stirring occasionally, until vegetables are tender and spotty brown, about 7-8 minutes. (Don't stir constantly; allow the veggies to sit in the pan and sizzle a bit. The contact with the hot skillet allow those delicious brown spots to form.) Stir in basil, cheese, and salt and pepper to taste. Serve hot.

Corn Quinoa

I keep telling myself that I'm going to cook exclusively fall-ish recipes.

Then the grocery store goes and puts corn on sale. And the corn looks gorgeous. And Danny likes to help me pick the corn because he thinks the silk is funny. And so this recipe isn't quite so fall-ish at all.

But it's good. Let's focus on that.

Corn Quinoa
Adapted from Yahoo
Serves: 4

1 tablespoon olive oil
1 shallot, peeled and diced
1 clove garlic, peeled and minced
1 cup quinoa
2 cups chicken or vegetable broth or water (or a combo)
2 ears corn on the cob* or 1 cup frozen corn, thawed
1/3 cup chopped fresh basil
1 tablespoon lemon juice
Salt and pepper

Heat oil in a saucepan over medium. Add shallot and saute until softened, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds. Add quinoa and allow it to toast for about 3 minutes, stirring occasionally. Stir in broth and bring to a boil. Reduce heat and simmer until quinoa is tender and most of the liquid has been absorbed, about 15 minutes.

Meanwhile, cook corn however it's easiest for you. I put corn on the cob in a large skillet with about 1/2" of water and bring it to a boil. Then I cover it and allow the corn to steam until it's just tender, about 4 minutes. Once it's cool enough to handle, cut the kernels off the cob.

Stir cooked corn kernels, basil, and lemon juice into the cooked quinoa. Season to taste with salt and pepper.

*This is a great way to use up leftover corn on the cob! I love leftovers.

Black Bean and Corn Quesadillas

It's corn season, and I love corn.

Every time I serve corn on the cob for dinner, I cook up an extra ear or two. There's a million ways to use up leftover corn, but I typically turn it into some kind of salad or vegetable dish.

This time, though, I mixed things up. I wanted fresh summer corn to be the star of our entree. So I stirred it together with some protein-packed black beans, topped it with creamy cheese, and loaded it into a crisp tortilla. These fresh Black Bean and Corn Quesadillas were served up in minutes and devoured even faster.

In case you're interested, here are a few more delicious ways to use up leftover corn:
Therese's Corn & Tomato Salad
California Chopped Salad (With tortilla chips as croutons!)
Quinoa with Corn and Black Beans
Corn and Edamame Summer Salad

Black Bean and Corn Quesadillas
Serves: 2-4 (Depends on how hungry you are.)

1 tablespoon olive oil
1/2 small onion, chopped finely
1 clove garlic, peeled and minced
1 teaspoon chili powder
Salt and pepper (to taste)
1 cup corn (This is about 1 ear of corn.)
1 cup black beans
Butter (optional)
2-4 flour tortillas
1/2-1 cup shredded cheddar or Monterey jack cheese
Salsa and sour cream, for serving

Heat oil in a large non-stick skillet over medium. Add onion and saute until softened and translucent, about 4-5 minutes. Stir in garlic, chili powder, salt, and pepper until fragrant, about 30 seconds. Add corn and beans and cook for a couple minutes until everything is heated through. Remove filling to a bowl and wipe out skillet.

Add about 1/2 tablespoon of butter to the wiped-clean skillet over medium high heat. (If you want to keep things light, skip the butter.) Place one tortilla in the skillet and top it with a scoop of filling in a half-moon shape. (If you want to make two big quesadillas, use half of the filling in each. If you want thinner quesadillas, use a quarter of the filling in each.) Sprinkle 1/4 cup of cheese on top of the filling and fold over the tortilla so you have a tortilla sandwich of sorts. Cook for 3-4 minutes, until the bottom is golden brown. Carefully flip the tortilla and cook for another 3-4 minutes, until the second side is also golden brown.

Cut quesadilla into wedges and serve with salsa and sour cream.

Corn & Edamame Summer Salad

Just a couple weeks ago, I spotted it for the first time: Corn on the cob for sale at a side-of-the-road farm stand. Sweet mercy, I love corn. I always forget that corn season comes late in the summer, so when I see it for the first time, I'm tickled because I feel like I've been waiting forever.

I had to make a salad to bring to a barbecue recently, and it seemed like the perfect opportunity to highlight summer's bounty. The recipe is simple, so the flavors of the corn and tomatoes really stand out. Adding sugar and a hearty pinch of salt really brought out the sweetness of the corn.

I think you'll really like this one, guys. Give it a whirl while the corn pickin' is good!

Corn & Edamame Summer Salad
Adapted from pipandebby.com
Serves: 8

4 large ears corn on the cob, husks removed*
2 cups frozen shelled edamame, thawed
1 pint grape tomatoes, halved
1/3 cup chopped cilantro
3 tablespoons red wine vinegar
Juice of 2 limes
1 teaspoon sugar
1/2 teaspoon coarse salt
2 tablespoons olive oil

Heat 1" of water to boiling in a large skillet. Add corn, cover, and cook for about 5 minutes, until corn is tender, flipping the ears of corn halfway through cooking. Remove corn and set it aside to cool. Once it's cool enough to handle, use a sharp knife to cut the kernels off the cob.

In a large bowl, combine corn kernels, edamame, tomatoes, and cilantro. In a separate small bowl, whisk together vinegar, lime juice, sugar, salt, and olive oil. Stir dressing into vegetables. Cover and refrigerate for 2 hours before serving.

*If it's not corn season, you can substitute 2 cups of frozen corn kernels, thawed.