Ellwood Thompson’s Blog

Do we ever have corn! Our forager, Cyndi, was able to procure a hefty amount of corn from the Shenandoah Valley Produce Auction outside of Harrisonburg.

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Corn

And here are some recipes to keep you going!

Spicy Corn on the Cob

2 or 3 ears corn, shucked, cut into 3” pieces

1 tablespoon oil

1 medium onion, halved and thinly sliced

2 cloves garlic, thinly sliced

1/4 teaspoon red pepper flakes

1/4 teaspoon cumin (optional)

1/4 teaspoon chili powder

Sea salt and freshly ground pepper

Bring a pot of water to boil, add corn and cook for 3 to 4 minutes. Meanwhile, heat oilin the large, wide skillet over medium high heat and sauté the onion, garlic and spices until the onion is lightly browned. Remove the corn from the water with tongs and add it to the skillet. Stir to coat with oil and seasonings. Cook until some of the kernels are lightly browned. Transfer to a serving platter and pour the onions and any pan juices over the corn.

Serves 2 to 4 © 2007 Jannequin Bennett The Complete Vegan Kitchen

Raw Corn Salsa

4 ears of fresh corn, kernels removed from cob

2 medium tomatoes

1 bell pepper, any color

1/2 teaspoon cayenne

1 teaspoon sea salt

1 clove garlic, pressed or minced

1/4 cup chives or scallions, finely chopped

1 tablespoon olive oil

2 teaspoons lemon or lime juice

1/4 cup fresh cilantro, finely chopped

Mix all ingredients well. Puree 1 or 2 cups in a blender then fold it back into the salsa. Makes 8 cups                        from Yoga Oasis

Fresh Creamed Corn

3 or 4 ears of fresh corn

Salt

1 teaspoon sugar (optional)

Cut the corn from the cobs. Be sure to scrape the cobs well to get all the starch and juice. Put the kernels and all the juices in to a small pot over medium heat. Add 1 cup of boiling water. Bring the mixture to a boil and cook for about 5 minutes or until thickened. Taste and adjust seasonings with salt and sugar. Remove from heat and let sand 5 minutes before serving.

© 2007 The Complete Vegan Kitchen Jannequin Bennett