Posts tagged ‘corn’

September 6, 2011

Food: Summer Corn and String Bean Pasta.

This is sort of a strange title for this post. I wasn’t loving Summer Pasta or Summer Vegetable Pasta. And I thought that I should be specific in my title.

Okay, I’m rambling.

Corn on the cob is one of my favorite summer sides. Corn off the cob is just as delicious plus you don’t need floss at the end of your meal.

String beans add that punch of green and crunch. What is not to love about a string bean?

I just happened to plant about 10 extra cherry tomato plants than necessary. I mean I’ve been giving tomatoes away. Each afternoon I end up picking a bowl full. So adding these into the pasta mix was not only necessary since my counter is full of them but also so flavorful. I also love when they pop in your mouth.

A little warning about the leeks. I’m not sure if you are a leek person. I mean they can be overpowering in a dish. Here they aren’t overpowering but you can taste them. They can be omitted or substituted out for regular olde yellow onion sautéed until soft. I enjoy the bite that leeks have plus I think they go great along side of cilantro. Try it and let me know what you think.

Summer Vegetable Pasta

Yield = 4 portions for hungry people.


  • Penne pasta
  • String beans, cleaned, ends removed and cut in half
  • 1 tablespoon unsalted butter
  • 1/2 leek, cleaned and chopped
  • 1 cup cherry tomatoes, sliced in half
  • 2 ears of corn, cut off cob and cob reserved
  • 1/4 cup chopped cilantro (or more if you are like me)
  • salt and pepper, to taste
  • red pepper flakes
  • 1/2 cup Asagio cheese, grated


1. Cook pasta according to package directions. Meanwhile, blanch string beans in small pot of boiling water – approximately 3-4 minutes. Drain and let sit in colander.

2. In a medium-sized non-stick pan melt butter over medium heat. Add chopped leeks. Saute for 2 minutes. Add cherry tomatoes and saute another 2 minutes – stirring occasionally. Add corn, saute for 1 minute, just to heat through.

3. Drain pasta and reserve 1 cup of cooking liquid. Return pasta to pot with 1/4 cup of cooking liquid. Add string beans, leek mixture, cilantro, red pepper flakes and salt and pepper to taste. Stir to combine and coat pasta with liquid. Add more liquid if desired. The pasta will soak up the liquid and create a sauce with the ingredients.

4. Plate individual portions and top with asagio cheese and more cilantro (if desired). Dig in while its hot.

July 27, 2011

Food: The Grill.

Grilling is fun. 

I use our grill often.

I’ve been known to remove some snow off the top and light er’ up.

I love when I cook the entire meal on the grill. Less dishes is always a good thing.

Check out some grill friendly recipes, that I’ve made!

Black Pepper and Lemon Grilled Chicken Thighs

Tandoori Chicken Kabobs

Garlic Filet of Beef with Mushroom sauce

Grilled Corn Salsa

Lemon Basil Pasta and Grilled Chicken

Summer Sausage and Pepper Pasta

Beer Can Chicken

BBQ Sauce

Smoked Paprika Grilled Corn


July 7, 2011

Food: Smoked Paprika Grilled Corn.

I love corn on the cob. The only thing that I dislike about it is the constant picking at my teeth. Next time, I will serve it with a side of floss.

Grilled corn on the cob is even better. A compound butter with grilled corn is special.

Since I was marinating a smokey bbq-ish steak and some baked beans, I thought that a smoked infused butter on the corn with a little bit of spice would go very well.

Smoked Paprika Grilled Corn

  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon smoked paprika
  • 1 teaspoon ancho chili powder
  • 1/4 teaspoon medium chili powder
  • dash of Siracha hot sauce
  • pinch of salt and pepper
1. Combine all ingredients in a small bowl. Chill in refrigerator until ready to serve.

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April 4, 2011

Food: Grilled Corn Salsa.

I’m patting myself on the back for this one.

Honestly, I think this tastes fabulous. I just whipped it up and it came out incredible. It reminds me of the future warm nights to come and will accompany a nice cold beverage.

I can’t wait to put it on my chicken fajitas. Although this would be great on rice, on salad….or even by the spoonfuls by its self.

I am still not sure if this is considered salsa. It is very rustic and not saucy like regular salsa is. Mexican corn salad? or Relish? uh, who cares what it’s called. Go make it. Its summer in a bowl.

Grilled Corn Salsa


  • 4 ears of corn on the cob, husked
  • 1 Anaheim pepper
  • 1 medium zucchini, cut in half
  • 1 can hot fire roasted chilies (8 oz.)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon medium chili powder
  • 1/2 teaspoon Mexican oregano
  • 1/4 teaspoon kosher salt
  • freshly ground pepper

1. Heat grill or grill pan. Spray with cooking spray and place ears of corn, pepper and cut zucchini on grill. (I had to do the corn first then the rest since my grill pan wasn’t big enough for everything at once). Turn occasionally so that all sides of get a little crispy. The corn takes the longest about 15 minutes. Let everything rest, to cool off.

2. Meanwhile, combine the rest of the ingredients in a medium-sized bowl. Stir to combine.

3. Cut the corn kernels off of the cob and place in bowl. Remove the charred skin from the Anaheim pepper – don’t worry if you don’t get it all off. Cut in half and remove seeds. Dice and put in bowl with corn. Dice the zucchini and add to the bowl. Stir everything together. Taste. It may need more salt or pepper.

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