Grilled Corn and Summer Fruit Salad

With these hot summer days, using the stove and oven are not an option around here.  This easy and refreshing summer salad features corn grilled on the barbeque.

DSC01861Ingredients:

1-2 ears of corn

1 nectarine or peeled peach

1/2 cup fresh strawberries

1/3 cup fresh basil leaves, torn

1/4 cup olive oil

2 Tablespoons white balsamic vinegar

1/8 teaspoon salt

1/8 teaspoon pepper

DSC01853Grill the corn on the barbeque, then cut off the cob.  Slice nectarine and strawberries.

DSC01854Add all the ingredients to a salad bowl, then tear the basil leaves in.

DSC01855Whisk together olive oil, vinegar, salt and pepper.

DSC01860Add dressing over salad and toss gently.  Serve

Grilled Corn and Tomatillo Salsa

We had some delicious grilled summer corn left over.  This week we made a corn and tomatillo salsa, served it with taco salad one night and on top of grilled pork chops for another meal.  It is easy, fresh and yummy!

DSC01526Ingredients:

2 ears of corn, grilled and cut off the cob (about 2 cups)

4 tomatillos, halved

1 tomato, chopped

3 mini bell peppers

1 fresh lime, juiced

2 teaspoons chopped jalapeno

3/4 cup Cotija cheese, crumbled

2 teaspoons fresh cilanto, chopped

1/2 teaspoon salt

1/2 teaspoon Ancho chili powderDSC01527Spray some non-stick spray on an indoor grill pan.  Add the tomatillos face down on medium-high heat.  This can also be done on an outdoor grill.

DSC01529Grill both sides until grill marks appear.  Remove from grill and allow to cool.

DSC01530Place corn in a large bowl. Chop the tomato, peppers and cilantro and add to the bowl.

DSC01531Juice the lime and stir into the vegetables.

DSC01532Chop the cooled tomatillos and add to the salsa.

DSC01533Stir in the jalapenos, Cotija cheese, salt and chili powder.

*Note: Cotija cheese is a Mexican cheese.  It is a little salty, similar to feta.

DSC01534

Directions:

Grill tomatillos on a grill pan until grill marks appear.  Remove and allow to cool.

Place corn in a large bowl.  Chop tomatoes, peppers and cilanto; add to the corn.  Juice the lime and stir into salsa.  Chop cooled tomatillos and add to the salsa along with Cotija cheese, jalapenos, salt and Ancho chili powder.

Turkey, Tomato and Monterey Jack Bake

This is a recipe we found in one of our favorite cookbooks, Take It Easy by the Deen Brothers.

We put our own spin on it with a couple of ingredients.

DSC01431

Ingredients:

2 Tablespoons olive oil

1 pound ground turkey

1 medium onion, chopped

1 can nacho cheese soup

1 cup canned diced tomatoes

1 can kernel corn

1 -4 ounce can chopped mild green chilis

1 teaspoon salt

2 cups grated Mexican cheese blend

2 cups crushed corn chips

DSC01432 Preheat the oven to 400 degrees

Chop the onion.

DSC01434Place the oil in a large saute pan and turn the heat to medium high.  Add the onions.

DSC01436Add the ground turkey and cook together about 5 minutes or until no pink remains.

DSC01439Add the soup, tomatoes, corn, chilis and salt.  Bring the mixture to a boil.  Cook for 5 minutes, stirring constantly.

DSC01440Crush the corn chips with a rolling pin.

DSC01441Transfer the meat mixture to a casserole dish.  Sprinkle the cheese over the top.

DSC01442Add the crushed corn chips over the chips.  Bake in the preheated oven 10-15 minutes.

Serve immediately.

Chicken and Corn Chowder

I have a beautiful picture of this soup on my Farmer’s Almanac Calendar.  This recipe looked easy, so we decided to try it.  We changed it a bit, adding more seasoning and it came out pretty good!

Ingredients:

3 cups corn, divided

3 cups chicken broth, plus a little extra for the puree

2 Tablespoons olive oil

1 1/2 cups cooked chicken, diced ( we used a rotiserrie chicken)

1 medium onion, diced

2 stalks celery, diced

3 Tablespoons flour

2 medium potatoes, diced

1 cup half and half

1 teaspoon salt

Pepper to taste

1/4 teaspoon cayenne pepper

In a food processor or blender, puree 2 cups of the corn.  Add a little chicken broth to get the desired consistency.

Chop the onion and celery.

 

Add 2 Tablespoons of oil to a large stockpot, turn the heat on to medium-high.  Place the onions and celery in the pot and saute about 5 minutes, until softened.  Sprinkle the flour over all.  Add the chicken broth and stir.

 

 

Next comes the diced potatoes and pureed corn.

Cook about 15 minutes until the potatoes are soft.  Add salt, pepper and cayenne.

Add the cooked chicken and half/half, heat through gently and serve.