Plated + Served: Summer Corn and Black Bean Salad with Tequila Vinaigrette

July30

Sugary sweet, bright kernels of sunshine have finally arrived. Summer’s freshest corn is in the market.

You say corn has been in your farmers’ market for a while? Ha! Those ears were merely poseurs.

The corn you buy this weekend will be so fresh and ready to eat, you can shuck it on site and eat it right off the cob (but please pay for it first).

This is one of my favorite simple summertime recipes. You can use canned beans, but the corn should be fresh off the cob so you get that delightful crunch. The tequila in the lime vinaigrette adds just the right kick and earthiness. You can also leave out the tequila.

Pee Wee Herman looooves this recipe (especially the Tequila part). Do you have a favorite recipe for fresh corn that’ll make your family want to get up and dance?

 

Fresh Summer Corn and Black Bean Salad with Tequila Vinaigrettejpg

 

 

 

 

 

 

 

Extra Helpings: Corn OFF the Cob

September20

Despite all the talk of the drought, I’m still seeing ears of corn in the markets… both the super and farmer’s.

Which reminded me of another way I get my kids to help out in the kitchen (and spend a little more time with them).

Instead of nagging them about their homework, messy rooms (you know the wah-wah), I get them to help with shucking and preparing the corn. It’s “work” for them, I know, but everyone pitches in around our house and, inevitably, it gets the kids talking (which I like, even if I’m only listening).

I’ll be the first to admit that it’s easier to buy frozen niblets. But if you have the time (or inclination) why not give this a go and enjoy deliciously sweet summer corn later this fall (and gather a little info now)?

Here we go:

1. Put a big pot of covered water on the stove to boil. Meanwhile, shuck the corn.

2. Blanch the corn in the boiling water. The water should return to a boil in a minute or two… if it doesn’t, you don’t have enough water or you’ve added too much corn.

3. Boil for about 4 to 6 minutes. Remove corn and drop into a bowl of icy water to stop the cooking. You can use the same boiling (and iced) water over again with the remaining corn. Add more water (or ice)  if needed.

4. Cut the corn off the cob. You can get one of those fancy-do corn cutters, or just cut it like I do, using a Bundt pan.

  • Place a Bundt pan or angel food cake pan on a damp paper towel on your cutting board.
  • Put the pointy end of the corn in the hole and slice downward with your knife. See it in action here:

5. Place the corn in a either a vacuum sealed plastic bag or a gallon-size Ziploc® Freezer Bag (squeeze out as much air as possible from the bag).

6. Label the bags with the date using a Sharpie so it won’t smear.

Yep, it’s a little involved, but in between the shucking and the blanching and bagging, I get to spend some time with the kids, peeling back the layers of the day, and finding out what’s REALLY going on in their world.

 

Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com