Raw Corn and Zucchini Salad

Well, it's summertime again. Which means I'm having my season-change reshuffling of meal-plan ideas. A new group of seasonal vegetable recipes--in! Anything that involves turning the oven on--out!

I was really excited to get my June issue of Martha Stewart's Everyday Food magazine and find this recipe for a raw corn and zucchini salad. They are seasonal vegetables, it's a really crisp, fresh-tasting salad, and it only takes like two minutes to put together.

We had it a few weeks ago and loved it. I've got everything to make it again tonight, and I can't wait!


Raw corn and Zucchini Salad

3 ears of corn
2 small zucchini
2 Tbsp fresh lime juice
2 Tbsp extra virgin olive oil
2 Tbsp coarsely chopped cilantro
salt and pepper

Stand corn on end and slice kernels off. Thinly slice zucchini. Add to a bowl with corn kernels. Season with coarse salt and ground pepper. Toss with remaining ingredients.

(We made it with two cobs of corn and one zucchini- then went just a little scant on the other ingredients and that was the perfect amount for our family.)

Sweet Corn Tomalito

Sweet Corn Tomalito

¼ cup butter, softened
¼ cp Masa Harina (Corn flour in Mexican food section)
1/3 cup granulated sugar
½ cup water
2 cups corn kernels, fresh or frozen, thawed and divided
½ cup corn meal
1 tsp baking powder
½ tsp salt
2 tbsp plus 1 tsp milk

Preheat oven to 250*

In a small mixing bowl, mix the butter, masa, and sugar using an electric mixer until light and fluffy, about 1 minute.

In a blender or food processor, blend half the corn kernels with the water and the corn meal until smooth. Combine this mixture with the butter mixture, stirring well. Add the remaining corn kernels, baking powder, salt and milk and mix well.

Pour the mixture into an 8 inch square baking dish. Tightly cover with foil and place in a 9x13 baking pan. Pour water in the 9x13 to come ¾ inch up the side of the 8-inch pan.

Place in the oven to steam for 50-60 minutes or until the mixture is set. A knife should come out clean.

Stir pudding to give it a consistent texture and scoop warm portions onto plates. Makes 6 servings.

Mexican Chicken Soup

Ingredients:
4 Cups Chicken Broth
1 Can (15 oz) diced tomatoes (or 2-4 whole tomatoes diced)

½ Cup Rice, uncooked
1 Can (1 2/3 Cups) Black Beans
1 Cup Corn
1 Cup Chicken
2 T. Salsa
1 T. Fresh Cilantro or Parsley
¼ t. Cumin
¼ t. Salt/Pepper

Directions:
Bring broth, tomatoes, and rice to a boil, cover and simmer for 20 minutes. Add the remaining ingredients and cook, uncovered for 10 more minutes.

Serve with a dollop of sour cream and warm tortillas.

Notes: This soup was alt least 3X better than I expected it to be the first time I tried it--it really is good. I'll be freezing portions of this for my freezer-meal swapping group this month. I think it's a great candidate for freezing.