Tuesday, Apr 24, 2018
One of America's Great Newspapers ~ Toledo, Ohio

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

Points of Interest
Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2018 Toledo Blade

To Top

Fetching stories…