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Published: Monday, 8/16/2004

Black Bean and Corn Salsa Quesadilla with Fajita Chicken & Corn Salsa Shrimp and Corn Fritter Real Cornbread Fresh Corn Relish

4 ears corn, husked, cooked, and kernels removed

2 cups cooked black beans

1/2 cup chopped mild banana peppers

1/2 cup chopped green onions

1 bunch chopped fresh cilantro

1/2 cup chopped red pepper

For the dressing:

6 tablespoons olive oil

2 tablespoons white wine vinegar

2 tablespoons chopped fresh cilantro

1 tablespoon fresh lemon juice

2 garlic cloves, chopped

1/4 teaspoon cayenne pepper

1/4 teaspoon dried crushed red pepper

1/4 teaspoon Tabasco sauce

Prepare dressing by combining ingredients in a small bowl and whisk to blend. Prepare and chill one day prior to use. Combine corn, black beans, banana peppers, onions, cilantro, and red pepper. Add dressing and chill.

Yield: 2 quarts

Source: Pam Weirauch

4 10-inch flour tortillas

2 cups cooked fajita flavored chicken, diced

4 ounces pepper jack cheese

4 ounces shredded cheddar cheese

1 cup of black bean and corn salsa (see recipe above)

Sour cream

In small skillet, combine chicken and salsa. Saute for about 3 minutes to heat through.

In large skillet sprayed with cooking spray, heat one tortilla. Place heated chicken and salsa mix onto tortilla, leaving about 1/2-inch uncovered at the edge of tortilla. Sprinkle with cheese and place another tortilla on top. When the bottom tortilla becomes crisp, flip entire creation upside-down to allow uncooked tortilla to be on the bottom of the skillet. When the bottom tortilla has become crisp, gently slide the quesadilla onto a cutting board. Use a pizza cutter to cut in eight wedges. Repeat with remaining flour tortillas.

Serve with remaining salsa and sour cream.

Yield: 2 quesadillas or 16 wedges (4 servings)

Source: Pam Weirauch

2 ears of corn, shucked and cooked

1 large egg

1/2 cup milk

1/3 cup yellow cornmeal

2 1/2 tablespoons all-purpose flour

1/2 pound cleaned and de-veined shrimp, chopped

1 teaspoon cayenne pepper

1/4 cup chopped green onion

Vegetable oil

Cut corn kernels from ears and scrape cobs to extract juice; discard cobs. Whisk together egg and milk until smooth and stir in cornmeal and flour. Stir in corn, including juice, shrimp, cayenne, and green onion.

Heat 1 inch of oil in a nonstick skillet over moderate heat until hot. Drop batter (about 2 tablespoons each) for 4 fritters. Fry until lightly brown and turn fritter until evenly brown on all sides. Repeat with the rest of the batter.

Serve hot.

Yield: 4 to 6 fritters or 2 servings

Source: Pam Weirauch and Steve Moss

2 cups biscuit mix

2 cups cornmeal

3 cups buttermilk

1/4 cup unsalted butter, melted and cooled

4 eggs, beaten

1 1/2 cups corn kernels, fresh or frozen, drained

In a large bowl, whisk together baking mix and cornmeal. Add buttermilk and melted butter. Stir to combine. Add eggs and blend to incorporate. Fold in corn. Spread mixture in a 9-by-13-inch baking pan, sprayed with vegetable spray. Bake in preheated 425-degree oven until a toothpick inserted in center comes out clean, 22 to 28 minutes. Serve hot with butter.

Yield: 8 servings

Source: 125 Best Biscuit Mix Recipes by George Geary

12 ears corn

1 large onion, finely chopped

1 large green bell pepper, diced

1 large red bell pepper, diced

1 1/2 cups apple cider vinegar

1 cup sugar

1/4 cup water

1 tablespoon sea salt

1 teaspoon celery seed

1 teaspoon curry or chili powder, optional

1 teaspoon dry mustard

Using a sharp knife and working from the top to the bottom of each ear, remove kernels from the cobs, for about 6 cups of kernels and liquid. Place in a large enamel or stainless steel kettle. Add the onion, green bell pepper, red bell pepper, vinegar, sugar, water, salt, celery seed, curry powder (if desired), and mustard; stir to combine.

Bring to a boil, lower the heat, and simmer for 15 minutes. Turn off the heat. With the help of a wide-mouthed funnel, spoon the mixture into hot, sterilized canning jars, leaving a 1/2-inch space at the top. Wipe the jar rims and cover with sterilized lids. Screw down the lids tightly.

Place jars, not touching, in a boiling-water-bath canner and cover with hot water. Bring to a boil and process 10 minutes according to manufacturer's instructions. Remove from water with canning tongs and let cool.

Yield: 5 pints

Source: Corn by Olwen Woodier



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