Posts Tagged ‘corn’

Shrimp with Corn and Tomato Garlic Sauce {#6SecondRecipe}

Wednesday, September 18th, 2013

There’s a shrimp dish at our favorite tapas restaurant that is pretty simple — shrimp in a garlic and chili infused olive oil. I used some of our last-of-the-season corn and tomatoes from our CSA to build on that garlic-and-shrimp combo for a really fast, fresh and flavorful weeknight family dinner. Shrimp is one of the things I always keep on hand in the freezer for throwing together a meal in a hurry — it can defrost in the time it takes to boil water for pasta to go with it.

shrimp with corn, tomato and garlic | foodietots.com

{FoodieTots Tip: look for wild caught Bay or Gulf/Key West shrimp, which have a higher Seafood Watch sustainability rating than the farmed imports.}

To make the sauce, I employed a trick learned from the chef of that tapas restaurant, José Andrés (you may have caught his Made in Spain series on PBS): grating fresh tomatoes to extract the juice and pulp and leave behind the skin. This way your finished dish doesn’t have those bits of tomato skin mucking up the texture. Older kids can help with that step, too.

Watch the six-second video here, or scroll down for the recipe. (Apologies for the awkward end to the video, I seem to have recorded my carrying it outside for it’s finished photo….)

Shrimp with Corn and Tomato from Colleen | GlassBottle on Vimeo.

Recipe: Shrimp with Corn and Tomato
Makes 4 servings

Ingredients:

  • 1 pound peeled and deveined uncooked shrimp, defrosted
  • 3 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 ear corn, kernels removed (or 1 cup frozen corn kernels, defrosted)
  • 2 large tomatoes, halved and grated over a bowl to catch pulp and juice
  • pinch of Merken, a Chilean red pepper, or other red pepper flakes
  • pinch of sea salt

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and cook until just beginning to brown around edges.

2. Add shrimp and cook, turning once or twice, until pink, about 4-6 minutes.

3. Add corn and tomato pulp and cook 2 minutes.

4. Remove from heat and season with red pepper and salt.

Serve with crusty bread to sop up the sauce, or over rice or pasta if desired.

What’s your favorite shrimp recipe?

Sweet Corn Chowder with Shrimp

Monday, September 10th, 2012

With fall on the way, I had the idea of a fresh corn chowder teeming with local sweet corn before it disappears from the markets. I kept it as simple as possible to really let the corn shine. To make a meal out of it, I sauteed some wild Key West shrimp in garlic, finished with a splash of white wine, and served those on top of the chowder for the husband and I. The kids don’t like their foods to mix….so they had their shrimp on the side. If you have less finicky eaters, you could even stir the shrimp into the chowder for the final minutes of cooking. But I’ll give you the chowder recipe straight up and leave those tough decisions up to you.

sweet corn chowder with shrimp

Recipe: Sweet Corn Chowder
Makes 4 servings

Ingredients:

  • 1 tablespoon olive oil
  • 1 small sweet onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon kosher salt
  • pinch black pepper
  • 1/4 teaspoon fresh thyme
  • 1 large russet potato, peeled and chopped small
  • 4 ears corn, kernels cut from cob
  • 2 cups chicken or vegetable stock*
  • 2 cups half and half (or whole milk)
  • optional: 1/2 pound cooked shrimp, smoked paprika to garnish

Instructions:

1. Heat olive oil in soup pan over medium heat. Cook onion and garlic just until soft and translucent, about 4 minutes. Add salt, pepper, thyme and potato, and cook, stirring, another minute.

2. Add stock and raise heat to medium high until it begins to boil. Reduce heat, stir in half and half or milk, and let simmer for 10 minutes, until potatoes are tender when pierced with a fork.

3. Remove from heat and serve, topping with cooked shrimp if desired, and a dash of smoked paprika.

*If you want to really let the corn flavors shine, check out my friend One Hungry Mama’s corncob stock — brilliant!

Quick Stewed Summer Squash and Sweet Corn

Friday, August 24th, 2012

It’s the home stretch of summer, when markets are teeming with fresh sweet corn, peppers, peaches, squash, tomatoes and melons. I’m pretty sure my kids would happily live on corn and watermelon, but the other veggies are too tasty to pass up. On a recent market trip, the foodie boy was particularly smitten with this curly-q eggplant.

20120824-110948.jpg

To make use of as many veggies in one dish as possible, I recreated the Oyamel dish the foodie tot loved at Union Market’s summer picnic. Squash and tomatoes are diced nearly as small as corn kernels and the dish is quickly sautéed so that the tomatoes release their juices, creating a warm stew that is a perfect summer side — and the ultimate summer dish for finger-eating toddlers, too. Get the recipe below.

And speaking of market trips … our busy summer weekends have made us especially grateful to have two Sunday markets to choose from, the West End Alexandria Farmers Market (9am to 1pm) and the new Westover Farmers Market (8am to noon) in Arlington.

We paid a long overdue to our favorite Amish cheese/yogurt seller, Mr. Tom, at West End recently. Papa’s Orchard peaches were spectacular, and the kids’ eggplant/pepper/tomato binge took place under the F.J. Medina & Sons tent. We followed up our cheese snack with a Westmoreland berry and Vera’s pastries picnic in the park. (Then, turtle watching!)

20120824-111036.jpg

At Westover, Black Rock Orchard and Bigg Riggs are is the must-visits for stone fruit — and early season apples (yes, already!). Smith Family Farm offers grass-fed meats, Blue Ridge Dairy provides mozzarella, ricotta and more, and always-popular Atwater’s Bakery and Baguette Republic have your bread needs covered.

20120824-105504.jpg

Recipe: Quick Stewed Summer Squash and Corn

Makes 4 servings

Ingredients:
1 tablespoon extra virgin olive oil
1/2 sweet onion, chopped
2 zucchini, diced
2 ears corn, shucked and kernels cut from cob
2 large tomatoes, diced
handful fresh epazote or basil
Kosher salt
pepper
optional: crumbled goat cheese or feta or queso blanco

Instructions:
1. Prep and cut all vegetables before you begin cooking. Zucchini should be diced nearly as small as corn kernels.
2. Heat olive oil in sauté pan over medium heat. Add onion and cook until soft, about 4 minutes.
3. Add zucchini to pan and cook until just beginning to soften, about 2-3 minutes.
4. Add tomatoes to pan and cook until juices are released.
5. Add corn and simmer just until warmed, about 2 minutes.
6. Remove from heat and season with salt, pepper, and fresh herbs. Optional: top with crumbled feta or goat cheese. Serve immediately.

Corn and Feta Quiche

Monday, April 16th, 2012

Welcome spring! Everything seems to be blooming early this year, with the first strawberries arriving at the markets in DC already. The kids and I have only just planted our garden, but it feels like corn season is already just around the corner. It *is* egg season, though — did you know that chickens raised naturally lay fewer eggs in the winter? Warmer days mean our favorite vendors will have more eggs at the farmers market — and that is definitely a good thing.

Eggs play a prominent role in both Passover and Easter holiday celebrations and my kids have been delighted to have hard boiled eggs on hand. Flavor magazine’s latest issue had a great article explaining the difference between commercial and farm-raised eggs and a guide to help you decode the labels on eggs at the grocery store. We prefer to buy our eggs directly from the farmer, but in a pinch, look for cage-free, organic/vegetarian-fed eggs at the grocery. In real life, chickens aren’t vegetarians; when you aren’t buying directly from a farmer and want to avoid animal by-products and genetically-engineered feed, it’s important to get organic-fed eggs.

I first learned to make quiche in high school, when volunteering as a kitchen aide at a school retreat. There, the leftover vegetables from the previous night’s dinner were recycled into breakfast — but now I typically use fresh vegetables and serve the quiche for dinner. It’s so fast to put together — especially if you keep a pie crust on hand in the freezer — and I can steal some time in the yard with the kids while it bakes. This quiche works just fine with frozen corn, so enjoy it now and then make it again when sweet corn is available this summer.

know your egg farmer

Recipe: Corn and Feta Quiche

Ingredients:

  • 1 crust for 9-inch pie
  • 4 eggs
  • 1 1/2 cups whole milk
  • 1 cup feta cheese, crumbled
  • 1 cup corn (if frozen, defrost)
  • 1/2 teaspoon kosher salt
  • pinch dried thyme
  • optional: green onion, thinly sliced

Instructions:

1. Preheat oven to 425 degrees and back chilled pie crust for 10 minutes. Remove and lower temperature to 325 degrees.
2. In a large bowl, whisk together eggs, milk and salt. Gently stir in cheese, corn, and green onion if using. Pour into pie crust.
3. Bake for 40 minutes, until set through. Makes 6-8 servings.

Note: If your kids will go for it, you can add color and a little spice with diced green pepper, Hatch chilies or jalapeño.

corn and feta quiche

What’s your family’s favorite egg recipe?

Local Potluck Tuesday (and fresh picked Sweet Corn)

Tuesday, August 10th, 2010

My mom, brother and sister-in-law were in town this past weekend, so naturally I took advantage of the opportunity to have extra hands and dragged them out to an orchard for peach picking. (I have a little one to carry, after all.) We went to Hollin Farms this time in Fauquier County, a hilltop orchard and farm with views that can’t be beat.

And we were in for an extra treat with pick-your-own-corn. The boy and his aunt and uncle picked a dozen ears of Silver Queen sweet white corn, which we then took home and immediately grilled up for dinner, along with our Cibola Farms buffalo burgers. It doesn’t get any fresher than this!

picking corn

Now typically when we make corn-on-the-cob, I cut the kernels off for the boy. I know some kids love biting into a big ear of corn, but I guess it’s a little intimidating when the ear is bigger than your head. Yesterday, Jan from Family Bites shared a recipe on Twitter for “corn coins,” and a light bulb went off. These “coins” are simply short pieces of corn, cut into kid-sized lengths, wrapped in foil packets with butter and seasoning and cooked on the grill. It’s proof that sometimes the simplest ideas are the best. Sure enough, they boy devoured five of them with dinner. (Thanks, Jan!)

I could eat plain old grilled corn-on-the-cob all summer, but I’ve seen some other corn recipes lately that look pretty tempting, too. Like this corn-and-asiago-cheese bread pudding from the Tennessee Locavore. Yum!

What’s your favorite way to enjoy summer’s sweet corn?

If you’ve got a favorite corn recipe, please share it below — or anything else you’ve cooked up lately from the farmers market, CSA or your garden!

Local Potluck Tuesday — a few guidelines:
1. Share a relevant post — a recipe, menu or pictures of a meal featuring local foods, from the farmers market, CSA, farm stand or your own garden — using the MckLinky widget below. In the link title field, enter both your post title and your name &/or blog name, e.g., “Lemon Cucumber Salad — Colleen @ FoodieTots.”

2. Bonus points if you included your kids in picking, growing, purchasing or cooking the ingredients for the meal! (And by bonus points, I mean increased likelihood of seeing your post featured in a future post.)

3. In your post, please link back to this post here at FoodieTots, so your readers can find the potluck and be encouraged to join in as well.  Of course if you don’t have a blog, you’re welcome to share in the comments.

That’s it! I hope you’ll join in and share what you’re cooking up that’s fresh & local to you!