Archive for Wednesday, July 11, 2001

Corn Recipes

July 11, 2001


Zucchini, Corn

And Red Pepper Saut

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

1 medium red bell pepper, cored, seeded and cut into 1/2-inch dice

1 medium jalapeno pepper, stemmed, seeded and minced

4 medium zucchini (about 1 1/2 pounds), cut into 1/2-inch dice

Salt, to taste

2 medium ears corn, kernels cut away from cobs (about 1 1/2 cups)

3/4 cup chicken stock

2 tablespoons heavy cream

2 tablespoons minced fresh cilantro leaves

Heat the oil in a large sautan. Add the onion, bell pepper and chili and sautver medium heat until the vegetables soften, about 6 minutes. Add zucchini and increase heat to medium-high. Sautntil the zucchini begin to brown, about 7 minutes. Season with salt to taste.

Add the corn and stock. Bring to a boil, cover and reduce heat. Simmer until corn is tender, about 5 minutes. Stir in cream and cilantro. Simmer just until liquid in the pan thickens, about 2 minutes. Serve immediately.

Makes 6 servings

From "Vegetables Every Day"

Roast Chicken, Corn And Zucchini

(Preparation 15 minutes, cooking time 35 minutes)

2 tablespoons olive oil

1 teaspoon dried thyme

1 1/2 teaspoons salt, divided use

1/2 teaspoon ground black pepper, divided use

4 large zucchini and/or yellow squash, quartered crosswise

2 large sweet onions, quartered

4 large ears fresh corn, quartered crosswise

8 green onions (scallions)

4 chicken drumsticks and/or thighs

Place racks in the upper and lower thirds of the oven. Preheat oven to 425 degrees.

In a cup, combine oil, thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper.

In a large shallow pan, toss squash and onions with half of the seasoned oil. In a bowl, coat corn and green onions with remaining seasoned oil.

Place chicken on a rack in a broiler pan; sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.

Place the pan with the squash and onions on the lower rack in the oven and the chicken on the upper rack. Roast for 25 minutes, turning squash and onions and chicken occasionally. Add corn and green onions to vegetable pan. Roast chicken and vegetables until chicken is cooked through and vegetables are tender, about 10 minutes, turning occasionally.

Makes 4 servings.

From the Southern Supersweet Corn Council. A free information and recipe leaflet is available by sending

a self-addressed, stamped envelope to: Southern Supersweet Corn Council, c/o Lewis & Neale,

49 E. 21st St., New York, N.Y. 10010.

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