Corn Corn Corn!
Corn is in season right now (10 for $2 at Safeway!) and the august issue of Parents magazine had some great recipes I wanted to try out so tonight was corn night at our house.
first item of the evening was
Potato and Corn Salad (vegan)
1.5 lbs small red potatoes
2 cups cooked corn, cut from the cob
1/2 cup diced celery
1/3 cup vegetable oil
3 tbs cider vinegar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp chopped fresh thyme
1 tbs chopped parsley
1. place potatoes in a large saucepan, cover with cold water, and bring to a boil. Reduce heat to low. simmer until just cooked, about 15 minutes; drain; cut into halves or quarters.
2. In a large bowl, combine corn, onion, celery, and cooked potatoes. In a jar with a tight fitting lid, combine oil, vinegar, salt, pepper, and thyme. Shake well. Pour over salad and stir to coat well. Add parsley and stir again. Makes 8 servings
nutrition per serving: 180 cal; 3g protein; 10g fat; 22g carb; 17mg calcium; 3g fiber
next up are some
Summer Corn Fritters (vegetarian)
1/3 cup shredded carrot
1/2 cup all-purpose baking mix
1/4 cup cornmeal
1 tsp sugar
1/4 cup milk
1 large egg
3/4 cup cooked corn, cut from the cob
1/2 cup shredded zucchini
oil for frying
1. microwave shredded carrot 30 seconds to soften, then set aside. In a medium bowl combine baking mix , cornmeal, and sugar. Stir in milk and egg, and mix well. Stir in corn, zucchini and shredded carrot.
2. In a skillet, heat 1/3 inch of oil to 375 degrees F. Gently spoon dollops of fritter mixture into oil and fry, turning once, until golden brown and cooked through, about 4 minutes. Drain on paper towels and serve warm. Makes 16 small fritters.
Nutrition per fritter: 62 cal; 1g protein; 4g fat; 6g carb; 11mg calcium; o fiber
Darci loves corn but she didn't like all these dishes she just liked the corn straight off the cob.
even Riley got some of our dinner babyfood-ified
he's got the potato corn salad one one side and straight corn on the other side.
first item of the evening was
Potato and Corn Salad (vegan)
1.5 lbs small red potatoes
2 cups cooked corn, cut from the cob
1/2 cup diced celery
1/3 cup vegetable oil
3 tbs cider vinegar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp chopped fresh thyme
1 tbs chopped parsley
1. place potatoes in a large saucepan, cover with cold water, and bring to a boil. Reduce heat to low. simmer until just cooked, about 15 minutes; drain; cut into halves or quarters.
2. In a large bowl, combine corn, onion, celery, and cooked potatoes. In a jar with a tight fitting lid, combine oil, vinegar, salt, pepper, and thyme. Shake well. Pour over salad and stir to coat well. Add parsley and stir again. Makes 8 servings
nutrition per serving: 180 cal; 3g protein; 10g fat; 22g carb; 17mg calcium; 3g fiber
next up are some
Summer Corn Fritters (vegetarian)
1/3 cup shredded carrot
1/2 cup all-purpose baking mix
1/4 cup cornmeal
1 tsp sugar
1/4 cup milk
1 large egg
3/4 cup cooked corn, cut from the cob
1/2 cup shredded zucchini
oil for frying
1. microwave shredded carrot 30 seconds to soften, then set aside. In a medium bowl combine baking mix , cornmeal, and sugar. Stir in milk and egg, and mix well. Stir in corn, zucchini and shredded carrot.
2. In a skillet, heat 1/3 inch of oil to 375 degrees F. Gently spoon dollops of fritter mixture into oil and fry, turning once, until golden brown and cooked through, about 4 minutes. Drain on paper towels and serve warm. Makes 16 small fritters.
Nutrition per fritter: 62 cal; 1g protein; 4g fat; 6g carb; 11mg calcium; o fiber
Darci loves corn but she didn't like all these dishes she just liked the corn straight off the cob.
even Riley got some of our dinner babyfood-ified
he's got the potato corn salad one one side and straight corn on the other side.