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Roasted Corn Guacamole

January 14, 2012 in Appetizers, Avocado, Corn, Snacks, Vegetarian

The Steelers aren’t going to be in the Super Bowl this year (boo!), so food has taken on a much more important role in that day for me.  Snacks are the word.  And what is snackier than chips and guac?  I know that there isn’t much fresh corn around this time of year, but you can lightly roast frozen corn in the oven and it still turns out great.  Which is good because this is the kind of snack that I would eat year round.  And if you happened to freeze corn on the cob, you can just let it thaw and roast it on a stove top grill pan, directly over the flame of a gas grill, or on a real grill if you live somewhere lovely and tropical.

I’ll be sure to post other snacks, too, as the big day (of disappointment) nears and I bury my sorrows in the kitchen.  Have I mentioned how hard it is to be a Steelers fan living in Boston?  I mean REALLY.  Especially when the Pats are doing so well.  And I have a lot of Facebook friends who are Ravens fans: clearly the meanest people on Earth (god only knows why I torture myself) .  They are vile!  But Lily and I won’t let them trouble us!  No no!  Lily shows off plenty of Polamalu love no matter how well the team is doing.

Roasted Corn Guacamole

3 ears corn, shucked
6 whole avocados, diced
1 large tomato, diced
1/3 cup red onion, finely diced
2 cloves garlic, finely minced
2 tablespoons diced jalapeno (I only had pickled but frest is perfect)
1 whole lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 cup cilantro leaves, roughly chopped

Grill corn until it starts to char and has grill marks on the kernels (or if you don’t have cobs, lightly roast in the oven). Allow to cool a bit, then cut the kernels off the cobs. Set aside.

In a bowl, combine corn kernels, diced avocados, diced tomato, jalapenos, minced garlic, lime juice, salt, and cumin. Stir gently to combine. Add cilantro and stir in.  Let it sit for at least half an hour before serving.

Source: Very slightly adapted from The Pioneer Woman Cooks

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Cheddar Bacon Spoon Bread

December 6, 2011 in All Posts, Bacon, Casseroles, Cheese, Corn

I have a daughter who happily wore size 2 shoes to school on Monday.  She came home with a note saying the the shoes were too small so we would need to have new ones before the next morning.  I went out that night after she went to bed and bought size 3 shoes.  They were too small.  So, Jake, Lily, and I went out this weekend and bought two pairs of size 4 shoes.  Lily tried on one pair and since they were from the same place Jake and I assumed that both would fit.  Rookie mistake.  One of them was too small!  What the?!  Are you trying to tell me that a girl who wore size 2 on Monday was in a size 5 by Saturday?!  I know that shoe sizes vary by company, but REALLY?  Did I give birth to a weed, growing constantly and without abandon? Read the rest of this entry →

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Peanut Johnnycakes

February 15, 2011 in Corn, Snacks, Vegetarian

I received the book A World of Cake recently and I love love love it.  I am a cookbook nerd.  I read each one front to back like a novel.  All of  them have neon tabs marking recipes that I want to go back to and I always love the recipes that tell the story behind the dish.  And that’s why this book is amazing.  It has cakes from all over the world (it is organized by country), from all points of history, and it tells the story behind each recipe.  But wait!  It also has timelines, charts, field guides, and who knows what else.  I would read this cookbook even if I didn’t bake. (Speaking of worldly: check out my little flamenco dancer). 
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Cheesy Jalapeno Corn Chowder

August 28, 2010 in Bacon, Corn, Potatoes, Soup

 

Jake and I are pretty much all set for the baby to come.  The nursery is almost complete.  The gear is put together (the perks of marrying an engineer).  My belly is huge.  So now we just have to sit around for another month and a half and wait for her to make her grand entrance.  What to do, what to do…. 

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Fresh Corn Casserole

July 28, 2010 in Casseroles, Corn, Vegetarian

Let’s take a healthy, fresh, delicious summer crop and make it as unhealthy as possible, shall we?  Unhealthy in the best way possible.  I mean, this is really good.  Obviously, considering the recipe came from Paula Deen.  She puts a pound of butter into every food she makes.  Not that there’s anything wrong with that.  It has certainly never stopped me from eating her recipes.

My mom used to make a corn casserole but we called it “corn mush” and I think that it was essentially the same thing as this but in a smaller, deeper baking dish so you had to scoop it out.  I remember one time when I was little I asked my mom what was in corn mush and she looked at me with an apologetic expression and said, “Oh Lindsay, you don’t want to know.  You would never eat it again.”  Of course she was implying that it was just a lot of unhealthy foods that I guess she was ashamed to be giving her family, but in my mind I thought she meant that there was something gross ground up in there.  Why I thought that my mom would put worms or maggots or worse into something that she was eating too is beyond me.  But, either way, it was never the same again. 

Now, Paula makes this casserole with canned corn.  I have no idea why.  Do they not grow corn in Georgia?  Maybe she was just trying to make the recipe easier for people.  Either way, I used fresh corn instead.  I didn’t add any extra cream or anything (one of her cans was creamed corn) and it still ended up great.  I actually had leftover corn, so I shucked it and froze it wrapped in aluminum foil for about a week like so:

And it ended up great!  Why buy corn and freeze it during corn season?  It was on sale, but only if you bought 12 ears of it.  And 12 ears of corn is a little ridiculous for a household of 2.  So that’s my story, but really fresh corn would probably be even better.  Just boil it and saw it off and you’re good as gold!

Corn Casserole (adapted from Paula Deen):

6 ears of fresh corn
1 (8-ounce) package corn muffin mix (like Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheddar cheese

Preheat oven to 350 degrees.  Bring a pot of water to a boil and put the shucked corn cobs in.  Let the water come back to a boil and turn it off and let it sit, covered, for about 12 minutes.  Let it cool a little bit and then cut the corn off the cob. 

In a large bowl, stir together the corn, corn muffin mix, sour cream, and melted butter. Pour into a 9 by 13-inch casserole dish sprayed with cooking spray. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

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