Tag Archives: corn

Boulevard Raspail Corn on the Cob

Corn on the Cob

First off, I apologize for the photos in this post.  I just wasn’t feeling inspired, and I was hungry and wanted to get dinner on the table.  I played with the effects a bit in Photoshop just to make them slightly more interesting.

This week’s French Fridays with Dorie recipe, Boulevard Raspail Corn on the Cob, might be the easiest one yet!  Here are the instructions:

  1. Buy corn on the cob.
  2. Stick it in a 400°F oven for 40 minutes (turning once).
  3. Shuck the corn.
  4. Serve.
Out of the oven!

Out of the oven!

Dorie learned this technique for cooking corn at the farmer’s market on the boulevard Raspail.  It is a very easy way to make corn that leaves it perfectly cooked.

While I am not sure this technique will replace my standard “boil the corn”, it is handy to have another way to cook it in the arsenal.

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Warm Scallop Salad with Corn, Nectarines, and Basil

August seems to be flying by!  I know it’s only the 10th, but it feels like the month is over already because so much is happening in the next couple of weeks.  Before I know it, my daughter will be back to school!

I skipped last week’s French Fridays with Dorie recipe partly because I was on vacation (yay!), but mostly because I am waiting for our garden tomatoes to be ready.  I will be making it (tomato-cheese tartlets) as soon as I can!

This week’s recipe is a perfect summer meal called Warm Scallop Salad with Corn, Nectarines, and Basil.

To make the recipe, nectarine halves and sea scallops are quickly grilled and plated.  Scatter the plate with fresh corn and halved grape tomatoes, then drizzle with lime dressing.  Finally, dot the scallops and veggies with basil coulis (kind of like pesto, but without the garlic, cheese, and pine nuts).  The only change I made to the recipe was to briefly cook the corn because I don’t really care for it  raw.

I made 3 variations of this recipe.  See if you can guess who’s plate is who’s:

1) As written with scallops:

2) With leftover grilled chicken and a token scallop:

3) Buttered corn, tomatoes, grilled hot dog, and ketchup:

My husband and I (I’m sure you guessed the hot dog plate belonged to my daughter) really like the veggies with the lime dressing and basil coulis, but we both felt the flavor of the nectarine didn’t really go with the rest of the dish.  I cooked the scallops perfectly and really enjoyed them.  My husband said the chicken went well with the flavors too.

I can see making the corn and tomatoes with the lime dressing and basil coulis as a side dish to any number of main dishes, particularly fish or chicken.

This was a perfect meal for the hot week we are having!

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Corn Pancakes

Wow, I’m actually on time for a French Fridays with Dorie post!  This week we made Corn Pancakes.

These pancakes couldn’t be more simple, and they are made with pantry items so they can be whipped up whenever the mood strikes.  Canned corn (drained), 2 eggs, a bit of flour, and some salt are whirled together in a blender to make the batter.  Fry in a hot pan with some oil until golden and you’re done!

Corn Pancakes are meant to be served as a side dish, but they can also be served as an hors d’oeuvre with creme fraiche and caviar.  I served them as a side to Grilled Chicken with Red Peppers and Basil.  Except I forgot the basil.  Oops!

I enjoyed these as a not-usual side dish.  The flavors went well with the chicken and peppers.  I’m not sure how often I will make them, but I recommend Corn Pancakes if you are looking for something a little different.

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Easy Southwestern Chicken-Tomato Soup

Southwestern Soup

 

One of our favorite quick, “I don’t feel like cooking” meals is Roasted Red Pepper and Tomato soup. We like both the Pacific brand and the Trader Joe’s brand.

Soup

Roasted Red Pepper and Tomato Soup

I hadn’t ever thought to “enhance” the soup until the other day when I was shopping at Trader Joe’s.  The sample of the day was the Roasted Red Pepper and Tomato soup with some corn and brown rice in it.  The woman handing out the samples was talking about all the ways she adds to the soup, and she told me about her “Mexican-inspired” version with corn, green chiles and chicken.  That sounded really good to me!

Saturday nights are often one of those nights where I’d like something quick to prepare for dinner.  I decided to create this “Mexican-inspired” soup while it was still fresh in my mind.  I definitely can’t take credit for the idea, but the proportions are all mine.

This is one of those dishes where you can keep all the ingredients on hand, so you can make the soup whenever you need something quick and easy to put on the table.  I poached a chicken breast, but this would be a great way to use up leftover chicken.

Easy Southwestern Chicken-Tomato Soup

Click here to print.

  • 32 oz. box Roasted Red Pepper and Tomato Soup
  • 1 cup frozen corn
  • 4 0z. can diced green chiles (my husband thought there were a few too many, so adjust to taste, if desired)
  • 1 cup diced or shredded cooked chicken
  • 1 cup shredded cheddar cheese
  • crushed tortilla chips, optional

Combine soup, corn and diced green chiles in a 3 quart saucepan.  Heat the soup on medium and bring to a simmer.  Add the chicken.  Reduce heat to low, and slowly stir in the shredded cheese to melt.  Serve with a sprinkling of crushed tortilla chips on top, if desired.

Serves 2 – 3

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