Category: Corn

12/29/2023 0 Comments

Soup Sisters Sweet Potato & Corn Soup

Some cookbooks are just there for me.... wanting soup but not inspired by anything in particular I turn to this classic cookbook on my shelf "The Soup Sisters" by Sharon Hapton. Turning through I realized I have a sweet potato on the counter! And there's some corn and peppers in the freezer! This like every other soup we've made from this book is a keeper!

It has great flavor and a good reason to use some of those summer veggies we had too much of and put away in the freezer. I used a mild pepper and it was great.

Sweet Potato & Corn Soup
The Soup Sisters Cookbook, 2012
by Sharon Hapton

1 onion, diced
1 sweet red pepper, seeded and diced
2 tablespoons olive oil
2 cloves garlic, minced
1 small hot red chili pepper, seeded and diced
2 teaspoons ground cumin
2 cups fresh corn kernels
1 sweet potato, peeled and diced
8 cups vegetable stock
salt and pepper, to taste
1 lime, cut into wedges

1. In a large pot over medium heat, saute the onion and red pepper in the oil, until the onion is softened.

2. Stir in the garlic, chile and cumin. Stir in the corn and sweet potato.

3. Add the stock. Bring to a boil over high heat, then reduce the heat to medium-low.

4. Simmer, uncovered, until the sweet potatoes and corn are tender, about 25 minutes.

5. Puree half the soup until smooth. Return the pureed soup to the pot. Reheat over medium heat and add salt and pepper to taste.

6. Ladle up a steamy, chunky bowl of sweet soup, and squeeze over a fresh and zesty lime wedge.

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12/25/2016 0 Comments

Sweet Potato Hash

This is a recipe I've had since well before I moved South as I have always been a big sweet potato fan. This is a simple sweet hash from a book called True Grits... Tall Tales and Recipes from the New South.

Sweet Potato Hash

4 sweet potatoes, peeled
2 cups dried cranberries
2 cups corn, blanched
1 cup red bell pepper, chopped
2 cups pecan, chopped
2 cups parsley, finely chopped
1 cup honey

1. Cut the sweet potatoes into cubes the size of the dried cranberries. Cook in water in a covered saucepan until tender but still firm, drain.
2. Mix the cranberries, corn, bell pepper, pecans and parsley in a large bowl. Add the sweet potatoes and honey; mix lightly to coat well.

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8/4/2014 0 Comments

Creamed Corn with Parmesan

Martha's fresh creamed corn

One of my favorite things about Midwest summers is fresh corn on the cob! After having a few from the cob, I turn to other favorite recipies especially ones like this creamed corn. Original recipe calls for chicken broth but I've had success with vegetable broth. It's always a popular side dish!

Creamed Corn with Parmesan
Martha Stewart

2 tablespoons vegetable oil
6 cups fresh corn kernels (about 8 ears)
coarse salt
ground pepper
3/4 cup heavy cream
1/4 cup broth
1 cup parmesan cheese (about 3 ounces), finely grated

1. Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.

2. Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.

3. Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.

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10/22/2012 1 Comment

Caribbean Sweet-Potato Salad

I'm on a mission to get through the rows of cookbooks I have and either use them or find them a new home.

Browsing through "Vegetarian Planet 350 Big Flavor Recipes for Out-of-This-World Food Every Day" by Didi Emmons I came across an interesting potato salad.

It's refreshing blend of corn, potatoes and sweet potatoes dressed in s cliantro vinegratte with a suprising ingredient, cucumbers. I think this book is a keeper!

1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn kernels (from about 1 1/2 ears)

1 teaspoon dijon mustard
2 tablespoons lime juice
3 tablespoons chopped cilantro
1 garlic clove, minced
3 tablespoons grapeseed oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

1 cucumber, peeled, halved lengthwise, and sliced into thin rounds
1/2 red onion, sliced thin

1/4 cup finely chopped dry-roasted, unsalted peanuts

Put the russet pieces into a large saucepan and cover them with salted water. Bring the potatoes to a boil. Turn the heat down to medium, and simmer the potatoes for 10 minutes more. Add the sweet potato pieces, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it has cooked enough. You should feel a bit of resistance with both potatoes; don't let them cook until they are breaking apart. Once the potatoes are tender, promptly add the corn kernels, and cook another 30 seconds. Quickly drain the vegetables in a colander, and fill the saucepan with cold water, and leave them for 5 minutes to stop the cooking.

In a large bowl, combine the mustard, lime juice, cilantro, and garlic. Stir with a whisk. Slowly add the oil while whisking. Add the salt and pepper.

Drain the cooked sweet and white potatoes, and cut them into 1" cubes. Add the potatoes, the cucumber, and the red onion to the vinagrette. Toss well.

Serve the salad at room temperature or chilled. Toss the peanuts in just before serving. Well covered in the refrigerator, this salad keeps for 3 days.

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7/16/2012 1 Comment

Grilled Zucchini & Corn Salad

One of my favorite things about Wisconsin summers is enjoying fresh zucchini.

A good friend is keeping us supplied since I didn't get any planted this year.

For a party I was hosting I just knew there had to be some of this amazing veggie so I turned to my grill and some other local veggies available at Growing Power!

FOR THE GRILL:
4 ears corn, shucked and soaked in sugar water overnight or longer
(I fill a container with water and sprinkle some sugar in and cover and set in the fridge for a couple days)
1 large zucchini, ends cut off and sliced the long way into 4-8 pieces depending on the thickness
1 large bell pepper, any color
1 serrano chili pepper

Grill the above veggies on medium heat until you see grill marks or blistered skin on the peppers. I go for low fat so I grilled all naked. For a richer salad, you can coat all the veggies in olive oil.
Allow all veggies to cool. Cut corn off cobs, chop zucchini into 1/4" wide triangles and dice peppers. Toss with drssing below.

FOR THE DRESSING:
2 Tablespoons Olive Oil
2 Tablespoons Cider Vinegar
1 Teaspoon Ground Cumin
Whisk the above together. Season with salt and pepper (I prefer celrey salt) here.

FINISH WITH:
1/2 Cup Chopped Onion (Red or whatever you have on hand, I used a nice local cippolini)
1/4 Cup Crumbled Feta Cheese
1/2 Cup Chopped Fresh Cilantro
Mix veggies with the dressing along with the feta, onions and cilantro. Save a little cilantro to put on top for garnish.

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Our home's culinary journey

Soup Sisters Sweet Potato & Corn Soup

Sweet Potato Hash

Creamed Corn with Parmesan

Caribbean Sweet-Potato Salad

Grilled Zucchini & Corn Salad

Jen's Kitchen...

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