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Fresh Corn Salsa

8 Sep

Corn salsaWell, you could make this with frozen or canned corn, but it’s SO much better with fresh, and that’s SO easy to get right now that there’s no excuse.

This is a very easy dish to make, especially if you have a “corn zipper” tool to remove the corn from the cob. Leftovers will last about a week in the fridge.

Double the recipe if you’re serving a lot of people or taking this dish to a potluck.

Here’s a trick for cooking the corn easily:

Put it in the microwave, husks, silks and all, and nuke for 4 minutes at high for one ear or 8 minutes for two (don’t cook more than two at a time). When it’s done, cut about an inch off each ear above any stalk on the bottom. Then, starting at the top of the ear, squeeze gently and the corn will slide right out of the husks, without any silk (or very little) attached. You will probably need a potholder to do the squeezing, because the ear will be quite hot.

Ingredients:

Cooked fresh corn from 2 – 3 cobs
2 medium ripe tomatoes, chopped into small pieces
1/2 bell pepper, any color, chopped
1 jalapeno pepper, seeds removed, chopped fine
1 small onion, preferably red, chopped fine
1 Tbs. olive oil
2 Tbs. lime juice (or lemon juice if you don’t have lime)
1/2 tsp. salt or more to taste

Directions:

Combine all ingredients in a bowl.

Allow flavors to mingle for at least 20 minutes before serving.

Serves 4

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Black Bean and Corn Salad With Lime-Cumin Dressing

12 Nov

Black Bean and Corn SaladThe original recipe I adapted this from used beans only. I thought it looked nice — and tasted better too — with beans and corn.

This might seem like an odd time to be promoting a salad, rather than a warming cold-weather dish. But it’s the start of entertainment season, with Thanksgiving, Chanukah and soon enough Christmas and New Year upon us. This salad is a really good one for a potluck, brunch or party. It’s light on the dressing, and you can serve it with a single spoon rather than salad forks or tongs. And it’s quite attractive. If you want even more color, substitute some red or orange pepper for the celery. You can easily double it if you’re serving a crowd.

Ingredients:

1 cup thinly sliced celery
¾ cup vertically sliced red onion
1 (15-oz.) cans black beans, rinsed and drained
2 cups fresh or frozen corn kernels (thaw if using frozen)
¼ cup fresh lime juice
1 Tbs. sugar
1 Tbs. olive oil
¼ tsp. cumin
¼ tsp. salt

Directions:

Combine celery, onion, black beans and corn in a bowl and toss well. Combine the lime juice, sugar, oil and cumin in a small bowl, and whisk until blended. Pour over the bean mixture and toss to coat. Allow the salad to sit for at least a few hours in the refrigerator or at room temperature for the flavors to mingle.

Serves 4 to 6

Vegetarian Chopped Liver

31 Mar

Vegetarian Chopped LiverI had seen variations on this recipe for ages and it always sounded disgusting – I mean, walnuts and canned green beans, really! Then I went to a cooking demonstration led by the wonderful Annabel Cohen. She made this dish and distributed the recipe. It was delicious! I’ve been making it ever since (modified slightly) and sharing the recipe. With a food processor, it’s very easy to prepare.

I make this for Passover. If your custom is not to eat green beans at Passover, you can substitute 12 oz. of mushrooms; slice them and cook till all the moisture evaporates and cool before processing. (Opening a can of green beans is a lot easier!)

Ingredients:

2 Tbs. vegetable or olive oil
1 cup chopped onions
3 cups walnuts (halves or pieces)
1 can (14-16 oz.) green beans, drained
½ tsp. salt, or more to taste
Pepper to taste
3 hard-cooked eggs

Directions:

In a large skillet, heat the oil and sauté the onions until they are golden brown. Add the walnuts and continue to sauté, stirring frequently, another 3 minutes or so until the walnuts are toasted (they’ll start to become fragrant). Remove from heat and cool for a few minutes.

Put the onions and walnuts in the food processor with the canned green beans and process until smooth, stopping to scrape the sides of the food processor once or twice. Add the salt and pepper. Cut the hard-cooked eggs in half and add them to the food processor. Pulse just until the eggs are chopped; you’ll want to see little flecks of egg in the mixture.

Cover with plastic wrap until ready to serve.

Serves 8 as an appetizer, more as a party spread