There were beautiful big tomatoes in Farmer Steven’s CSA boxes this past week (CSA = Community Supported Agriculture) from Just Natural Farms. Here’s a great way to use tomato. It’s a delicious bruschetta that will make a colorful appetizer for your happy hour this week… Enjoy!
Corn and Tomato Bruschetta
- 1 large ear yellow corn, husked
- 1 small red onion, peeled, halved through root end
- ½ cup olive oil
- Salt and freshly ground black pepper to taste
- 5 medium tomatoes
- 1 small loaf country bread
Prepare barbecue grill for medium heat.
Using a pastry brush, brush corn and onion with part of the oil and sprinkle lightly with salt and pepper. Place corn, onion halves, and tomatoes on grill and cook until corn is golden brown, onion is just tender, and tomato skins are blistered and loose, turning often, about 12 minutes for tomatoes and 15 minutes for corn and onion. Transfer to foil-lined baking sheet and cool.
Scrape kernels from fresh corn. Cut tomatoes in half and remove as many seeds as possible. Dice tomatoes and onions into ½-inch cubes and combine all vegetables together.
Using a pastry brush, brush bread with remaining oil and sprinkle with salt and pepper. Place on the grill and cook for 2 minutes on each side or until crisp. Remove from grill. Using a sharp knife, cut bread into ½-inch slices and arrange in a single layer on a large serving platter. Top each slice with vegetable mixture, equally dividing. Serve warm. Makes 8 servings.
From The Culinary Center of Kansas City’s
Avocado and Roasted Corn Salad with Cumin Dressing
When summer is in full swing and corn is at its height of sweetness and flavor, this salad shines! Make sure the avocados are ripe and buttery. Served with fresh bread, summertime eating doesn’t get any better!
- ¼ cup olive oil
- 1-1/2 tablespoons lime juice
- 1 teaspoon freshly ground cumin
- 1 teaspoon honey
- ½ cup chopped fresh cilantro
- Salt and pepper to taste
- 2 cups golden corn, fresh or frozen (do not thaw)
- 2 medium avocados (ripe, but firm), peeled, seeded and diced
- 1 red bell pepper, finely diced
- Fresh hot chili pepper (such as jalapeño or seranno), finely diced
- 6 cups mixed baby lettuces
- Cilantro leaves, for garnish
For the dressing, combine all ingredients in a container with a tight-fitting lid. Cover and shake well to blend. Set aside.
Preheat oven to 450 degrees. On a small baking sheet, roast corn until fragrant and slightly charred, about 10 minutes. Remove from oven and cool. In a medium bowl, combine corn with avocados, bell pepper and hot pepper. Add dressing and toss very gently, just to cover. Serve on a bed of baby lettuces; garnish with fresh cilantro leaves.
Makes 4 servings
A Little Smoky Comfort Food
- 10 ears of corn, shucked
- 1 chipotle pepper (canned in Adobo sauce, add 2 if you’re the spicy type)
- 1 slice bacon minced (leave this out for vegetarians)
- 1 tablespoon unsalted butter
- 1 large onion , preferably Spanish, chopped fine
- 2 medium cloves garlic , minced (about 2 teaspoons)
- 1 tablespoon flour
- 3 cups chicken stock
- 2 medium red potatoes (about 12 ounces), scrubbed and cut into 1/4-inch cubes (about 2 cups)
- 1 bay leaf
- 1 teaspoon minced fresh thyme leaves (or 1/4 teaspoon dried)
- 2 cups 2% milk
- 2 tablespoons minced fresh parsley leaves (optional)
- 1 1/2 teaspoons salt
- Ground black pepper
1. Stand corn on end. Using chef’s knife, cut kernels from 4 ears corn (about 3 cups); set aside. For the other 6 ears of corn grate kernels on large holes of box grater, then firmly scrape any pulp remaining with back of knife (you should have 2 generous cups).
2. Sauté bacon in a large heavy-bottomed saucepan over medium-high heat, until crisp and golden brown, about 10 minutes. Reduce heat to low, stir in butter and onions, cover pot, and cook until softened, about 12 minutes. Add garlic and chipotle pepper and sauté until fragrant, about 1 minute. Stir in flour and cook, stirring constantly, about 2 minutes.
3. Whisking constantly, gradually add stock. Add potatoes, bay leaf, thyme, milk, grated corn and pulp; bring to boil. Reduce heat to medium-low and simmer until potatoes are almost tender, 8 to 10 minutes. Add reserved whole corn kernels and return to simmer; simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes longer. Stir in parsley, salt, and pepper to taste and serve immediately.