Here are four delicious ways to make use of the sweetest corn of the summer.
- Sauteed Potatoes with Corn and Basil
- 1 pound white small potatoes, diced
- 1 cup cooked corn
- 1 cup basil leaves, chopped
- 2 tablespoons olive oil
Add olive oil to a saute pan over medium-high heat. When oil is hot, add potatoes and saute, stirring frequently. Once potatoes are cooked through, add corn and basil. Continue to saute until the potatoes begin to turn golden brown. Serve with chicken or beef as a side dish. Leftovers can be used as an omelet filling for lunch or breakfast.
- Oriental Carrot, Corn and Snow Pea Salad
- 10-ounce bag of shredded carrots
- 1/2 pound blanched snow peas
- 1 cup cooked corn
- 1/4 cup blended sesame oil
- 1/4 cup teriyaki sauce
In a bowl, mix vegetables and dressing together and keep chilled until ready to serve. This salad is excellent with a chicken, beef or fish main course or served on its own for lunch. Grilled shrimp or scallops would also be a great addition.
- Rice with Black-Eyed Peas and Corn
- 2 cups water
- 1 cup rice
- 1 cup cooked black-eyed peas
- 1 cup corn
- 1/2 cup cilantro leaves, chopped
Heat water to a boil in a medium saucepan and add rice. Reduce heat to low and add remaining ingredients. Continue to simmer for 15 minutes or until the water has been absorbed. Serve as a vegetarian main course or as a side dish with beef, chicken or pork.
- Quick Mexican Saute
- 1 pound lean hamburger meat
- 1 cup Mexican corn (corn with red and green peppers)
- 14 1/2-ounce can of diced tomatoes with garlic and onion
- 1 tablespoon olive oil
- 1 teaspoon chili powder
Heat olive oil in a medium saute pan and add hamburger meat. Break up hamburger and stir frequently until brown and cooked through. Add corn and tomatoes and season with chili powder while stirring. Reduce heat to low and continue simmering for 10 minutes or until mixture is heated through. Serve over rice as is or garnished with shredded cheddar cheese or low-fat sour cream.
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