Someday Cooking

Cast-iron skillet directions: 

Heat oven to 400°F.  

Heat a 12-inch cast iron or other deep, 12-inch oven-safe skillet over medium-high heat until hot. Set aside 1/2 c. corn for garnish. Add remaining corn, butter, and thyme to skillet; cook 5 minutes, stirring occasionally.

While corn cooks, whisk together flour, baking powder, salt, pepper, and cayenne pepper in a large bowl; add eggs, broth, and sour cream, and stir until smooth. Pour evenly over corn in skillet.

Transfer skillet to oven and bake 35 to 40 minutes until edges are puffed and golden and center is set but slightly wobbly (a knife inserted in center should come out clean). Let cool 5 minutes before garnishing.

9 x 13" baking dish directions:

Heat oven to 400°F. Coat a 9 x 13" baking dish (3-qt.) with non-stick cooking spray. Set aside 1/2 c. corn for garnish; sprinkle remaining corn evenly over bottom of dish.

Stir together flour, baking powder, thyme, salt, pepper, and cayenne pepper in a large bowl. Melt the butter and add to flour mixture with eggs, broth, and sour cream; whisk until smooth. Pour evenly over corn.

Bake 40 to 45 minutes until edges are puffed and golden and center is set but slightly wobbly (a knife inserted in center should come out clean).  Let cool 5 minutes before garnishing.

Serves 12.

Adapted from DelMonte.com.

1-1/2 lbs. red potatoes, diced

1 c. couscous

1 14-oz. bag frozen corn
1 c. thinly sliced red onion
1/2 c. finely chopped red bell pepper
1 T. mustard seeds
1 c. apple cider vinegar
1/3 c. sugar
2 T. canola oil
1 T. kosher salt

Place corn, red onion, bell pepper, and mustard seeds in a medium heatproof bowl.

Mix vinegar, sugar, oil, and salt in a pan. Bring to a boil, then immediately pour over corn mixture. Let cool to room temperature.

Refrigerate in resealable jars for up to 2 weeks.

Adapted from Real Simple magazine, June 2020, p. 30.

2 T. unsalted butter
1/4 c. finely chopped fresh cilantro stems, plus chopped leaves for serving
1 clove garlic, grated
1 10-oz. bag frozen corn
1-1/4 t. kosher salt
3 c. vegetable stock
1/3 c. mayonnaise
1 t. lime zest plus 2 T. fresh juice (from 1 lime), divided
Grated cojita cheese, for serving
Cayenne pepper, for serving

Melt butter in a saucepan over medium heat. Add cilantro stems and garlic; cook, stirring often, until fragrant, about 1 minute. Add corn and salt; stir to coat. Add stock and bring to a boil over high. Reduce heat to low and simmer, undisturbed, until flavors meld, 8-10 minutes.

Meanwhile, stir together mayonnaise and lime zest in a small bowl.

Remove pan from heat. Stir in lime juice and 1 T. lime mayonnaise. Divide into bowls and top with cheese, chopped cilantro, cayenne pepper, and remaining lime mayonnaise.

Serves 4.

Adapted from Real Simple magazine, March 2020, p. 101. 

1 c. dry penne
2 c. finely chopped kale
1-1/2 c. cooked or canned black beans
1 c. thawed frozen corn
1/4 c. lemon juice
2 T. finely chopped onion
1/2 t. garlic powder
1/2 t. dried oregano
1/2 t. cumin
Sea salt
Cayenne pepper
Fresh cilantro

Cook penne according to package directions. Drain and transfer to a large bowl. Add kale, beans, corn, lemon juice, onion, garlic powder, oregano, and cumin. Mix gently. Add salt and cayenne pepper to taste. Garnish with cilantro before serving.

Adapted from Forks Over Knives, Fall 2019, p. 56.

4 c. (12 oz.) dried whole wheat rotini or penne
1-1/2 c. frozen shelled edamame
1 medium zucchini or yellow summer squash, trimmed and diced
2 c. halved red and/or yellow grape tomatoes
1-1/2 c. coarsely chopped orange sweet pepper
1/4 c. chopped fresh basil and/or Italian parsley
5 ears sweet corn, cooked, divided
1 small clove garlic
1/2 c. water
3 T. lemon juice
2 t. Dijon mustard
Sea salt and freshly ground pepper to taste

Cook pasta per package directions, adding edamame during the last 2 minutes. Drain and rinse with cold water until cooled. Drain again.

In a blender, combine corn from 2 ears of corn, garlic, and water. Cover and blend until smooth. Press mixture through a fine-mesh sieve into a bowl; discard solids. Whisk together corn mixture, lemon juice, mustard, and salt and pepper to taste. Set aside.

In a large bowl, combine pasta mixture, zucchini or squash, tomatoes, sweet pepper, and basil. Add half of the corn dressing; toss to coat. Cut remaining corn from cobs and sprinkle atop pasta mixture. Pass remaining dressing.

Makes 15 cups.

Adapted from Forks Over Knives, Summer 2019, p. 49.
 

1-1/4 c. cooked wheat berries, farro, or bulgar
4 c. shredded kale, stems removed
4 c. shredded green and/or red cabbage
3 c. cooked sweet corn kernels, cooled
1/2 c. sliced green onions
4 medium oranges, supremed and 1/2 c. juice reserved
2 T. white balsamic vinegar
2 t. chopped fresh thyme
1 t. Dijon mustard
Sea salt and freshly ground pepper
2 T. chopped toasted pecans* or pepitas

In a large bowl, combine grain, kale, cabbage, corn, and green onions. Gently add the orange sections.

Whisk together orange juice, vinegar, thyme, mustard, and salt and pepper to taste. Add dressing to salad, tossing to coat. Let stand 30 minutes before serving, tossing occasionally. Sprinkle pecans or pepitas on top just before serving.

*To toast pecans, heat a dry skillet over medium heat, add nuts, and stir and shake the pan frequently until nuts are golden and fragrant.

Makes 11 cups.

Adapted from Forks Over Knives, Summer 2019, p. 42.   

6 corn tortillas, cut into 2" strips
1 large Yukon gold potato, scrubbed
2 ears sweet corn
1 c. quartered red and yellow cherry tomatoes
1/2 of a small onion, chopped
1/4 c. lemon juice
2 T. finely chopped fresh cilantro
1 T. minced seeded jalapeno pepper, plus a few thin slices for garnish
1/2 t. sea salt

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Arrange tortilla strips on baking sheet. Bake about 15 minutes or until toasted.

Steam potato in a steamer basket 15-20 minutes or until tender when pierced with a fork. Transfer potato to a bowl and let cool. Once it has cooled, cut potato into 1/2" cubes.

Cut corn from cobs. In a large bowl, combine corn, potato, and the remaining ingredients. Stir gently to combine. Just before serving, add tortilla strips and toss. Garnish with thin slices of jalapeno.

Makes 5-1/2 cups.

Adapted from Forks Over Knives, Summer 2019, p. 30. 

1/2 red onion, chopped
2 T. freshly squeezed lemon juice
2 T. apple cider vinegar
1/8 t. salt
12 oz. frozen shelled edamame
1-1/4 c. frozen corn
1-1/2 c. cooked and cooled quinoa
1 red bell pepper, chopped
1/2 t. chili powder
1/2 t. dried thyme
1/4 t. freshly ground black pepper

Place the onion in a small bowl and add the lemon juice, cider vinegar, and salt. Mix well and set aside to marinate for 5-10 minutes (when finished, reserve marinade).

In a medium saucepan, combine the edamame and corn with 1/2 c. water. Bring to a boil and cool for 4 minutes. Drain in a strainer and run cold water over the vegetables to cool them rapidly.

In a large salad bowl, combine the cooked quinoa, marinated onions with lemon juice and vinegar, edamame and corn, bell pepper, chili powder, thyme, and pepper. Toss gently to mix. Adjust seasonings to taste.

Serves 8.

Adapted from The Vegan Starter Kit, p. 116.