Posts tagged ‘Corn’

Skillet Rice and Beans with Corn and Fresh Tomatoes

Tonight I’m taking some time to record some of the recipes we’ve come to love in the last several months. Here’s another survival recipe from our first year as parents (see the Island Bakes blog as a source). I woke up exhausted one Saturday morning and searched our cupboards and freezer for something I could take to potluck. I had all of the ingredients I needed for this tasty recipe.

  • 1 cup long-grain white rice, rinsed and drained
  • 3 cups vegetable broth
  • Salt and pepper
  • 1 onion, chopped fine
  • 2 TBSP olive oil
  • 1 1/2 cups frozen corn
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • pinch cayenne pepper
  • 2 15-oz cans black beans, rinsed
  • 12 ounces grape tomatoes, quartered
  • 5 scallions, sliced thin
  • 1/4 cup minced fresh cilantro
  • 1 TBSP lime juice
  1. Microwave rice, 1 1/2 cups broth, and 3/4 tsp salt together in a covered bowl until liquid is absorbed, about 10 minutes.
  2. Meanwhile, cook onion and 1 TBSP oil in 12-inch nonstick skillet over medium-high heat until softened and slightly browned, 5 to 7 minutes. Stir in corn and cook until lightly browned, about 4 minutes. Stir in garlic, cumin, and cayenne and cook until fragrant, about 30 seconds.
  3. Stir in rice mixture, beans, and remaining 1 1/2 cups broth and bring to simmer. Cover and simmer gently, stirring occasionally, until liquid is absorbed, about 10 minutes. Season with salt and pepper to taste.
  4. Meanwhile, combine remaining 1 TBSP oil, tomatoes, scallions, cilantro, and lime juice in a bowl and season with salt and pepper to taste. Sprinkle tomato mixture over rice and beans before serving.

August 12, 2016 at 9:04 pm Leave a comment

Black Bean and Corn Quesadillas


Survival food. Thank goodness for the America’s Test Kitchen Quick Family Cookbook these past several months. We’re just starting to figure out how to be parents and cook regular meals at the same time. We’ve enjoyed these quesadillas more than once.

  • 2 TBSP vegetable oil
  • 1 15-oz can rinsed black beans (mash 1/3 of the beans with a potato masher)
  • 1/2 cup corn
  • 1 tsp taco seasoning (check seasoning for wheat ingredients if you’re preparing a GF version)
  • 6 oz shredded cheese or substitute
  • 1/2 cup salsa
  • flour or corn tortillas
  1. Adjust oven rack to middle position and heat oven to 450 degrees. Brush rimmed baking sheet with 1 TBSP oil. Combine beans, corn, taco seasoning, cheese, and salsa in a bowl.
  2. Spread the filling over half of each tortillas, leaving 1/2-inch border at edge. Fold tortillas in half over filling, and press firmly to compact. Lay quesadillas on prepared baking sheet and brush topes with remaining 1 TBSP oil.
  3. Bake until tops of tortillas begin to brown, about 7 minutes. Flip quesadillas over, press lightly with spatula to compact, and continue to bake until crisp and golden on second side, about 3 minutes. Let cool slightly before serving.

June 23, 2016 at 7:40 pm 1 comment

FUSION: Corn Chowdah Mac ‘n Cheese

Another new favorite from Rachael Ray. We veganized and freed the recipe from gluten by leaving out the bacon, substituting the dairy items, and using a rice/potato pasta. You can too, and it’s still very tasty!


  • Salt and black pepper
  • 1 pound mezzi rigatoni, penne rigate or cavatappi pasta (use gluten-free, as necessary)
  • 4 ears corn, husked
  • Extra virgin olive oil, for drizzling
  • 1/4 pound bacon, chopped into 1/2-inch pieces (optional)
  • 1 baking potato, peeled and diced into 1/4-1/2-inch pieces
  • 1/2 tablespoon Essence of Emeril
  • 2 stalks celery, chopped
  • 1 red chili pepper, such as Fresno, seeded and chopped
  • 1 small red bell pepper, chopped into 1/4-inch cubes
  • 1 small red onion, finely chopped
  • 4 cloves garlic, finely chopped
  • A few sprigs thyme, chopped
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk (we used soy milk)
  • 1 teaspoon dry mustard
  • About 1/2 teaspoon cayenne pepper
  • A few grates fresh nutmeg
  • 1 cup grated Parmigiano Reggiano cheese (replaced with nutritional yeast)
  • 1 1/2 cups shredded sharp yellow cheddar cheese (raw sharp cheddar goat cheese)
Serves 6


Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain the pasta and return it to the pot.

While the pasta is working, position a rack in the middle of the oven and pre-heat the broiler.

Place a small bowl upside down in a large bowl. Stand each ear of corn on the small bowl and scrape down the kernels.

Heat a skillet over medium-high heat. Add a drizzle of EVOO and the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Add the corn, potato and Old Bay to the bacon drippings in the skillet and brown for 5 minutes, stirring occasionally. Add the celery, chili pepper, bell pepper, onion and garlic; season with the thyme, salt and pepper. Cook, stirring occasionally, until softened, 8-10 minutes.

Meanwhile, melt the butter in a medium size saucepan over medium heat. Whisk in the flour, then the milk; season with the mustard, cayenne, nutmeg, salt and pepper. Cook until the sauce coats a spoon thickly; lower the heat to low. Stir in the Parmigiano Reggiano.

Add the corn-potato mixture and the white sauce to the pasta in the pot and stir together. Transfer to a casserole or serving dish, top with the cheddar and bacon and broil until brown and bubbly, 3-5 minutes. Serve immediately.

January 15, 2012 at 12:32 am 1 comment


With an abundance of end-of-summer tomatoes and homemade ranch dressing, I decided to find a way to make a taco salad, something I haven’t eaten in a long, long time.

2 heads of romaine lettuce
4 tomatoes
1 onion
1 green pepper
1 1/2 cups frozen corn (thawed)
2 cups kidney beans
8 ounces of ranch dressing (or substitute)
1 packet of taco seasoning mix
1 tsp lime juice
1 avocado
13 1/2 ounce bag of tortilla chips

1. Chop lettuce, tomatoes, onions, and green pepper. Mix together with corn and kidney beans.
2. Mix ranch dressing with lime juice and taco seasoning mix. Add to the vegetables.
3. Smash the chips into bite-size pieces. Add the chips and the chopped avocado just before you’re ready to eat.

You can’t save the leftovers, so make only as much as you can eat.

October 27, 2008 at 8:31 pm Leave a comment

WORLD: Autumn Vegetable Soup

Another recipe from Simply in Season.

½ cup onion, chopped
2 cloves garlic, minced
½ cup each kale, cabbage, carrots, red or green sweet pepper, chopped
½ tsp each salt, dried basil, dried oregano
1/8 tsp pepper
2 cups vegetable broth
1 cup tomato juice
¾ cup cooked beans
½ cup corn
2 tsp dried instant barley
2 tsp alphabet or orzo pasta
½ cup tomatoes
1 TBSP fresh parsley

1. In soup pot, sauté onion in 1 TBSP olive oil over medium heat until soft. Add garlic and sauté 1 minute.
2. Add kale, cabbage, carrots, peppers, salt, basil, oregano, and pepper. Sauté a little, then turn heat down to low, cover pan, and let cook about 5 minutes, stirring occasionally.
3. Add broth, tomato juice, beans, corn, barley, and pasta. Bring to a gentle boil and simmer about 15 minutes.
4. Add tomatoes and parsley. Simmer another few minutes.

February 6, 2008 at 10:56 pm Leave a comment

WORLD: Summer Squash and Corn Sauté

1 ½ TBSP light olive oil
1 large green or red bell pepper, cut into short strips
2 medium yellow summer squash, halved lengthwise and sliced ¼ inch thick
1 to 1 ½ cups uncooked corn kernels (from 1 to 2 ears)
2 medium firm tomatoes, diced
Salt and freshly ground pepper to taste

1. Heat the oil in a wide skillet. Add the bell pepper and sauté over medium heat for about 2 minutes. Add the squash and corn and continue to sauté, stirring frequently, until all the vegetables are tender-crisp to your liking.
2. Add the tomatoes and continue to sauté briefly, just until they have lost their raw quality. Season with salt and pepper, and serve.

From The Vegetarian 5-Ingredient Gourmet by Nava Atlas

March 16, 2007 at 12:28 pm Leave a comment

AMERICAN SOUTH: Meatless Hoppin’ John

Maybe I’ve totally disgraced this recipe by eating it with penne pasta instead of rice, but I thought it was yummy. The original recipe can be found on

8-16 oz. dry pasta, depending on how much you want
1 cup frozen corn
3 medium carrots, thinly sliced
1/2 cup chopped green peppers
1/2 cup chopped red peppers
1/2 cup chopped yellow or orange peppers
1/4 cup onions, chopped
4 garlic cloves, minced
1 TBSP olive oil
1 15-oz. can black-eyed peas, rinsed and drained
1 14.5-oz. can diced tomatoes, drained
1 TBSP fresh parsley
3 tsp fresh thyme
1/2 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes

1. Cook the pasta according to directions.
2. In a large nonstick skillet, saute the corn, carrots, peppers, onion, and garlic in oil for six to eight minutes or until crisp tender.
3. Stir in the peas and tomatoes. Reduce heat to low, cover, and simmer for five minutes or until heated through, stirring occasionally.
4. Add the cooked pasta and seasonings; cook two to three minutes longer.

July 18, 2006 at 6:13 pm Leave a comment

FUSION: Tempeh Hash

Jeff and I ate this for supper last night. Afterwards, we were very full and happy. To re-create this wonderful meal, you will need:

1 8oz-package of tempeh
1 cup vegetable broth
2 large potatoes, diced small
1 large onion, diced
1 teaspoon cumin seeds
1 Tablespoon olive oil
1 cup small or diced vegetables (such as corn, carrots, peas, etc.)
1/2 a yellow or red bell pepper, slivered
1 Tablespoon chili powder
1-2 Tablespoons Bragg’s Liquid Aminos

Simmer the tempeh in the vegetable broth. Cool, then grate.

Broil the potatoes until they are brown on all sides.

Saute the onion and cumin seeds in oil for 2 minutes. Then add the tempeh. Cook it until it has browned lightly.

Add the remaining ingredients. Heat through.

From Everyday Vegan

November 18, 2005 at 9:40 am Leave a comment