Grilled Corn on the Cob

Here’s another easy-peasy one, one of our summertime favorites. I’m working on finding the perfect sauce recipe to accompany this, but really, plain old salt and pepper and butter are fantastic on these.

  • Corn on the cob, shucked
  • water
  • salt and pepper (optional)
  • butter (optional)

Soak the corn in water for about 10 minutes. Don’t cook it in water! Just soak it.

Then throw them on the hot grill for 10-15 minutes, turning occasionally as the kernels blacken. Serve with salt, pepper and butter!

Sweet Corn and Bacon Empanadas

These tasty little guys pair perfectly with the awesome steak chili. They are a little time consuming but can be made the day before and refrigerated or up to a week before if frozen. This, along with the chili came from the geniuses at Cuisine at Home Magazine. The recipe makes a generous amount of filling. The empanadas can’t be over filled or you won’t be able to seal them, yet the recipe makes twice what you’ll need. So, either get twice the pie crust and make more, make half the filling, or makeĀ  something else with the leftovers. I can’t wait to make an omelet tomorrow with my leftovers. You are supposed to get 16 empanadas from this recipe.

  • 2 Anaheim chile peppers
  • 3 strips of bacon, diced
  • 2 cups fresh or frozen corn kernels
  • 1 1/2 cups shredded white Cheddar cheese
  • 1/2 cup diced scallions
  • 1 pkg. purchased pie dough
  • 1 egg yolk
  • 1 Tbsp. water
  • smoked paprika

Roast chile peppers over a gas burner until they’re blacked and blistered. (If you do not have a gas stove, roast them at 400 degrees in the oven for 20 minutes, turning once. I personally find the oven method easier, the chilis peel easier, and prefer it with or without a gas burner.)

In a bowl, cover with plastic wrap, steam chiles for 15 minutes. Peel chiles: discard skin. Slit chilis lenghtwise, scrape out and discard seed. Remove stem and dice chiles, set aside.

Fry bacon in a saute pan over med-high heat until crisp. Using a slotted spoon, remove bacon and set on a paper towel lined plate.

Pour off all but about 1 Tbsp. fat from pan; add corn; saute over med-high heat until edges of corn begin to brown, about 8 minutes. Stir in bacon, chiles, cheese, and scallions. Chill filling thoroughly.

Preheat oven to 400. Line a baking sheet with wax paper. Unroll 1 sheet of pie dough onto a lightly floured surface. Using a 3 1/2 inch biscuit cutter, cut circles from dough; repeat with remaining dough, rerolling scraps as needed. If you don’t happen to have a biscuit cutter, the top of a martini shaker is exactly 3 1/2 inches and works perfectly.

Place 1 Tbsp. filling in the center of each round. Fold rounds in half, pinch to seal, then crimp edges with fork to ensure they stay sealed while baking. At this point, freeze if desired.

Blend egg yolk with water and brush on empanadas. Sprinkle empanadas with smoked paprika and bake until golden, about 15-18 minutes.

Quinoa with Corn, Mint, and Scallions

If you are not already on the quinoa bandwagon, you should be. This South American grain-like super food makes the perfect side to any meal or can be enjoyed as a main dish. Its light, refreshing, has great texture, is vegan and vegetarian friendly and so very healthy. There are a thousands of different ways to prepare it, here is one of my favorites.

  • 4 ears of corn
  • finely grated lemon zest from 2 lemons
  • 2 tbs fresh lemon juice
  • 1/4 cup unsalted, melted butter
  • 1 tbs honey
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • two cups quinoa
  • 4 scallions, chopped
  • 1/2 cup chopped, fresh mint

In a pot, bring corn to a boil and remove from heat, let sit for 5 minutes, covered. Remove corn, when cool enough to handle, cut kernals off cob.

In a bowl, wisk lemon zest, lemon juice, butter, honey, salt and pepper, set aside.

In a pot, combine 2 cups of quinoa and 5 1/2 cups of water, cover, bring to boil, reduce heat and simmer for 15 minutes or until quinoa is tender and water is absorbed.

Allow quinoa to cool, mix in lemon mixture. Mix in mint, scallions, and corn. Add more salt, pepper and lemon juice to taste. Chill in fridge, best when served cold. You can cut the recipe in half its only for a 2-3 people, the leftovers are only good for 1-2 days max before the quinoa starts to dry out.