Grilled Corn (Dairy)
Grilled corn has a delicious nutty roasted flavor.
6 ears of corn, husked
6 Tbsps. melted butter
2 tsps. ground cumin or your favorite herb
1 and 1/2 tsps. coarse salt
Cut the ears of corn in half and trim off ends.
Mix melted butter with cumin and salt.
Brush the corn generously with the melted butter mix.
Grill over medium high heat for 5 to 10 minutes, turning frequently, until ears begin to lightly brown.
Cilantro Corn (Dairy or Pareve)
Refreshing and summery-tasting; also great cold.
1 Tbsp. butter or margarine
1 Tbsp. olive oil
1 medium onion, coarsely chopped
fresh corn kernels from 6 medium ears
1/4 cup chopped cilantro
1 Tbsp. water
salt and pepper to taste
Heat butter or margarine and olive oil in a heavy skillet over medium heat. Saute onion about 5 to 8 minutes until soft.
Add corn and water and cook, stirring, for 5 minutes. Stir in cilantro and cook for 1 to 2 more minutes.
Remove from heat, season with salt and pepper to taste, and serve.
Serves 4 to 6.
Penne Chard Primavera (Dairy)
1 bunch Swiss chard, stalks only
1/2 lb. penne or other tubular pasta
1/2 lb. carrots, scraped and cut into julienne slices
1 cup sugar snap peas, trimmed
1 cup freshly cut corn (from about 11/4 ears)
1 cup ricotta cheese
1/2 cup regular or nonfat sour cream
2 scallions, trimmed and cut into 1/4-inch pieces
1/2 tsp. dried ground mustard
2 tsps. freshly stemmed dill weed, snipped
1/2 tsp. crushed red pepper
salt and freshly ground black pepper
Rinse, drain and trim chard stalks. Cut into 1-inch pieces. Steam over boiling water until crisp-tender, about 5 minutes. Place in a colander and refresh under cold water. Drain well again.
Cook penne according to package directions. Add chard stalks, carrots, sugar snap peas and corn 3 minutes before end of pasta cooking time. Remove from heat and drain well.
Blend ricotta, sour cream, scallions, mustard powder, dill, red pepper, salt and black pepper in a blender or food processor until uniform.
Place pasta mixture in a large serving bowl. Pour sauce over pasta and toss. Serve immediately.
Red Cabbage Slaw (Pareve)
1 and 1/2 ears of fresh corn
1 head (2 lbs.) purple cabbage
1/3 cup red wine vinegar
2 Tbsps. lemon juice
2 Tbsps. sugar
1/2 tsp. caraway seeds (optional)
salt and pepper to taste
Cook corn in boiling, unsalted water for about 5 minutes. Cool and remove kernels.
Core cabbage and slice into fine ribbons. Place in a large bowl.
Add remaining ingredients except corn and toss to combine thoroughly. Cover and refrigerate for at least 4 hours or overnight.
Sprinkle corn over slaw immediately before serving.