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Now that sweet corn season is in full swing, fans of the buttery kernels can't seem to get enough. The problem with that (if you can call it a problem) is that many, like myself, tend to cook too much for a meal and are left with odd amounts of leftover ears.
Before they languish in the refrigerator cut the cooked corn from the cob, using the kernels in any number of fresh, summery dishes. Today's recipes, a few of my favorites, also benefit from the addition of other fresh vegetables and herbs from the garden.
Chicken, Corn and Tomato Pasta Salad
8 ounces orzo pasta or small shells, cooked according to package directions
1 cup part-skim ricotta cheese
3/4 cup sour cream
1 1/2 tsp. lemon zest
3 T. fresh lemon juice
1/2 tsp. salt
Freshly ground pepper, to taste
3/4 cup fresh corn kernels (about 2 ears)
1/2 medium red onion, finely diced (3/4 cup)
2 cups shredded cooked chicken
1 1/2 cups halved grape tomatoes
1/2 cup thinly sliced basil leaves
Grated Asiago cheese, for garnish, if desired
Directions: Cook and drain pasta well. In medium bowl whisk together ricotta, sour cream, lemon zest and juice, salt and pepper.
In large serving bowl, toss together pasta, corn, red onion, chicken, tomatoes and basil. Add ricotta-lemon dressing to pasta mixture and stir to coat evenly. Season with addition salt and pepper to taste. Serves 6.
Cajun Shrimp and Corn Chowder
1/4 plus 1T. olive oil
1/4 plus 1 T. all-purpose flour
2 cups finely chopped onion
1 medium green pepper, finely chopped
4 shallots, chopped
3 T. minced fresh parsley
1 tsp. dried basil1 tsp. Cajun seasoning
1/8 tsp. ground red pepper
1/8 tsp. hot pepper sauce
1/8 tsp. Worcestershire sauce
3 cups chicken broth
2 1/2 cups (5 ears) cooked fresh corn kernels
2 cups fresh tomatoes, chopped, or 1 (14.5-ounce) can diced tomatoes, undrained
2 pounds medium shrimp, peeled
Directions: Combine olive oil and flour in large Dutch oven; cook over medium heat, stirring constantly, till mixture is caramel colored. Stir in onion, green pepper, shallots and parsley. Cook over low heat 10 minutes, or till onion is tender. Add basil, Cajun seasoning, red pepper, hot sauce, Worcestershire and salt and pepper to taste, stirring well. Simmer, uncovered, 5 minutes. Add chicken broth, corn and tomatoes; stir well. Cover and simmer 1 hour and 15 minutes. Stir in shrimp; cover and cook about 10 minutes or till shrimp turn pink. Makes 10 cups.
Barbecue Chicken Tacos
5 to 6 small flour tortillas
Filling:
1-pound skinless boneless chicken breast or thighs (*may substitute rotisserie chicken and skip the marinade step)
1/2 cup prepared barbecue sauce
2 tsps. smoked paprika
1 tsp. salt
1/2 tsp. black pepper
Vegetable or light olive oil
Pickled Onions:
1/2 red onion, sliced
1 cup apple cider vinegar
1/2 cup sugar
1/2 cup water
Toppings:
1 cup roasted corn
Cilantro, chopped
Directions: Prepare pickled onions: Combine vinegar, sugar and water in a microwave-safe bowl. Microwave 15 to 20 seconds, or till sugar is dissolved. Add the sliced red onions. Cover with lid and refrigerate at least 1 hour (keeps in refrigerator up to 1 week.)
To roast fresh corn, cut kernels from cobs and add to a hot heavy skillet with enough vegetable oil to coat the kernels. Sprinkle with salt and pepper. Cook on high till dark bits form.
Meanwhile, in small bowl combine smoked paprika, salt and black pepper. Coat chicken on both sides with oil. Using fingers, press seasoning onto both sides of chicken. Pour barbecue sauce over chicken, turning to coat both sides. Let chicken marinate 1 hour. *
Heat some of the oil in a heavy skillet. Shake excess marinade off chicken before adding to skillet. Brown on both sides, brushing with marinade, till thickest part reaches 165-degrees F. Remove from heat and allow to cool slightly. Slice chicken into smaller pieces.
To serve, warm tortillas, corn and chicken. Fill tortillas with chicken, corn and cilantro. Top with pickled red onions. Serves 4.