Tastes Like Summer Corn Salad


Tastes Like Summer Corn Salad
Recipe type: Vegetable, Salad, Side
Prep time: 
Total time: 
Yield: 10+
This recipe is adapted from Heidi Swanson and 101 Cookbooks. While Heidi considered this a summer salad, we have enjoyed it other times of year by using good quality, thawed frozen sweet corn as a substitute when fresh corn is not available. If you use frozen corn now, try this again with fresh corn when summer crops are super sweet. Regardless of which corn you use, the end product will be a sweet, crunchy, chewy salad with a light lemony vinaigrette, that you can serve cold or at room temperature. If you don’t have a shallot, you can use a small amount of another type of onion, but mellow it in the lemon juice before you proceed with the rest of the preparation. You can make the vinaigrette in a bowl or jar, but for picnic transport or do ahead, the jar works better.
  • 6 medium ears of corn or 3 cups of frozen sweet corn, thawed
  • 1/2 cup diced red bell pepper
  • 1 large shallot, minced
  • 1/3 cup fresh lemon juice
  • 3/8 teaspoon fine grain sea salt
  • 2 tablespoons brown sugar
  • 3 tablespoons light oil (olive, canola, etc.)
  • 1/2 cup toasted pepitas (shelled Mexican pumpkin seeds)
  • 1/2 cup toasted sunflower seeds
  • 1 teaspoon Mexican oregano or substitute another herb
  1. If you have toasted the pepitas or sunflower seeds yourself, put them aside to cool. If you are using fresh corn, remove the husks and silk and with the corn lying on your cutting board, use a sharp knife to cut the kernels from the cobs a row or two at a time as close to their base as you can. Doing only a couple of rows at a time maximizes getting as many full kernels as possible. Place the kernels in a medium bowl with the red bell pepper and shallot while you make the dressing.
  2. Combine the lemon juice, salt, sugar and oregano in a small bowl or jar and mix until the salt and sugar are dissolved. Gradually add the oil, whisking vigorously until the dressing comes together or shake in the jar. Taste, and adjust with more lemon juice, salt or sugar, if needed. This dressing should be on the sweet side, and not overly tangy and acidic.
  3. Just before serving, add the seeds to the bowl of corn along with the dressing. Toss well, getting everything well coated. You can garnish the salad with a little more oregano that you rub between your hands to sprinkle over the top.

Pantry Chicken Tortilla Soup






Pantry Chicken Tortilla Soup
Recipe type: Soup, Chicken
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
This is a very easy recipe for a hot meal in a bowl that turns out looking like it took a lot more effort than it did. It is a good recipe to share with children because it is so simple, but keep in mind that the tomatoes with jalapeños give it a little zing that some small children might object to. The soup ingredients might very well be sitting in your pantry right now. Whether this becomes a last-minute meal or a campout treat cooked on a propane stove, you can feed a hungry group quickly. The can sizes are not critical and you can make this recipe your own by adding more or less of any of the ingredients. If you have leftover shredded, roasted chicken in the house, that can replace the canned chicken. The tortilla strips give the soup a pleasant crunch, and if you are pressed for time you can use tortilla chips out of a bag. You might want to crush them a bit if they are large. I like to start the tortilla strips baking while I prepare the soup. You can make this meal fancier with condiments. In my house, we especially like to use diced avocado and shredded cheese.
  • 2 (14.5 ounce) cans chicken broth
  • 1 12.5 ounce can chunk chicken, drained
  • 1 15 ounce can of black beans, rinsed and drained
  • 1 14.5 ounce can of diced tomatoes with jalapeños
  • 1 15 ounce can whole kernel corn, rinsed and drained
  • 6 small corn tortillas or packaged tortilla strips or chips
  • Vegetable oil
  • 2 avocados, diced
  • Mexican toasted pumpkin seeds (pepitas)
  • Shredded Jack or Cheddar cheese
  • Diced onion (green onion, white or red onion)
  • Sprigs of cilantro
  1. To prepare the soup, open the cans of chicken broth, diced tomatoes, chicken, black beans, and corn. Drain the chicken. Rinse the black beans and the corn and drain off the water. Pour everything into a medium-sized saucepan. Warm on medium heat until all the ingredients are heated through. Serve in soup bowls with the condiments you choose.
  2. Preheat the oven to 350 degrees. To prepare crispy tortilla strips, brush both sides of each tortilla with vegetable oil. Stack the tortillas and starting at one edge, cut through all the tortillas making 1/4 inch slices across the whole tortilla. Cut the middle strips that are very long in half. Spread the slices on a cookie sheet or shallow pan lined with aluminum foil or a non-stick silicone liner such as Silpat, making sure that the slices are not stuck to each other. Bake until the strips are golden brown.
  3. Serve the soup in bowls with whichever condiments appeal to you.