My two favorite foods are tomatoes and sweet corn--both in season right now.?

Question

Anyone have any good recipes to incorporate the two? Or separately as well. I just want to cook!!

Answer 1

This is great for corn :

Baked Corn

INGREDIENTS:
2 cups whole kernel corn
1/4 cup chopped onion
1/4 cup green bell pepper, chopped
25 g margarine
2 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper
3/4 cup milk
1 egg
1/3 cup cracker crumbs
1 tablespoon butter, melted

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, saute onion and green peppers in the margarine. Using a wooden spoon, stir flour, salt, pepper and milk into the sauteed mixture. Stir corn kernels and egg into the mixture before pouring the entire concoction into an ungreased medium-size casserole dish.
Combine cracker crumbs and melted butter in a small bowl. Pour the mixture over the casserole.
Bake in a preheated 350 degrees F (175 degrees C) oven for 30 to 35 minutes.

Answer 2

Corn, flea market style. Cook corn on the cob, cut it from the cob. Mix in a bowl or cup w/mayo, parmesan cheese & powdered chili. Geez oh lou, is this good!

Answer 3

Tomato Sandwiches , homemade spaghetti sauce , cream corn or on the cob , tomatoes , okra , and corn

Answer 4

TOMATO MOZZARELLA CASSEROLE
1 1/4 cups packaged Onion and Garlic Croutons
3 medium ripe tomatoes, sliced 1/4 inch thick
6 ounces shredded mozzarella cheese
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper to taste
3 to 4 tablespoons bottled Italian OR Vinaigrette Dressing
Scatter croutons over bottom of a 10" glass pie dish. Overlap with tomatoes in a circular pattern to cover croutons. Sprinkle mozzarella cheese over tomatoes. In a small bowl mix together oregano, basil, onion powder, garlic powder, salt and pepper. Sprinkle herbs and seasoning mixture over cheese.
Microwave, uncovered, on HIGH for 3 1/2 to 4 1/2 minutes or until cheese is melted.
Remove and spoon dressing over top.
Poke holes to let dressing drain to croutons. Let stand for 5 minutes for flavors to develop. Serve.

CORN FRITTERS
2 eggs (yolks separated from whites)
1 cup fresh corn kernals or drained can corn
1/2 cup flour
1/2 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
dash paprika
Beat egg yolks well. Beat in corn kernals. Sift, then measure flour. Resift with baking powder, sugar, salt and paprika. Mix dry ingredients with yolk mixture. Beat egg whites stiff but not dry. Fold egg whites gently into yolk mixture. Fry spoonfuls of batter on a greased griddle or skillet until golden brown. Serve with butter.

Do you like yellow squash?

SUMMER SQUASH CASSEROLE
6 cups (2 pounds) yellow squash - sliced
1/4 cup chopped onion
1 can condensed cream of chicken soup
1 cup sour cream
1 cup shredded carrots (grated fine)
1 (8 ounce) package seasoned herb stuffing
1/2 cup butter - melted
In saucepan, bring water to boil and cook sliced squash and chopped onion for 5 minutes and drain. Combine in large bowl, cream of chicken soup and sour cream. Stir in shredded carrot. Fold in squash and onion. Melt butter in large skillet and mix with herb stuffing.
In casserole dish spread half of the stuffing mix on the bottom. Spoon squash mixture on top.
Sprinkle remaining stuffing over squash mixture.
Bake at 350 degrees for 25 to 30 minutes until heated through.

Answer 5

Black Bean and Sweet Corn Salsa

Makes 12 servings

Ingredients:

1 cup sweet corn, cut from the cob
2 cups cooked black beans
1 cup tomatoes, chopped
1/2 cup red onion, finely chopped
2 1/2 tablespoons jalapeño, finely chopped
1 teaspoon garlic, finely chopped
1 teaspoon cumin
1 tablespoon chile powder
1/2 teaspoon coriander
1/4 teaspoon cinnamon
2 tablespoons cilantro, minced
3 tablespoons extra virgin olive oil
1 cup tomato juice
2 teaspoons kosher salt
1 teaspoon black pepper

Preparation:

To remove the corn kernels from the cob, hold the freshly shucked ear vertically and gently cut down the sides using a sharp chef's knife. Once the ear has been cut scrape the blade down the cob to loosen extra corn and the lovely corn milk.

Then if you are feeling frisky, simmer the cobs in enough water to cover for 20 minutes and strain. You have just made corn stock that can be used for corn chowder, corn risotto, to cook your potatoes for mashing for a refreshing twist, etc., etc.

Mix all the ingredients together and let sit for an hour if you can to let the flavors intermingle with each other.



Chi-Chi'S Sweet Corn Cake
Yield: 8 Servings

Ingredients

1/2 c butter or margarine/softened
1/3 c masa harina* see note below
1/4 c water
10 oz pkg.froz.corn,thawed/drained
1/3 c sugar
3 tb yellow cornmeal
2 tb heavy cream
1/4 ts baking powder
1/4 ts salt

--------------------------------GARNISH-----------------------------------
1 parsley, minced
1 sliced chili peppers

1. Heat oven to 350 degrees F. Grease an 8-inch square baking pan.
Beat softened butter or Margarine in large mixer bowl until creamy.
Gradually beat in masa harina*. On low speed beat in water.

2. Process thawed, drained corn, in food processor, pulsing until
coarsely chopped. Stir into masa mixture.

3. Combine sugar, yellow cornmeal, heavy cream, baking powder and
salt in a small bowl. Stir into corn mixture. Pour into prepared pan;
cover with foil. Place in larger pan and pour boiling water halfway
up side of pan.

4. Bake 50 minutes until set. Carefully remove pan from hot water.
Uncover and let stand 15 minutes. Sprinkle with sliced chilies and
parsley.

* Masa harina is a flour made from corn.


Potato Gnocchi with Tomatoes and Fresh Milk Wisconsin Mozzarella

Makes 8 first course servings

Ingredients:

Gnocchi:

2 pounds russet baking potatoes, peeled and quartered
2 to 2 1/2 cups all-purpose flour
1 egg, lightly beaten

Sauce:

2 tablespoons extra virgin olive oil
10 medium tomatoes, peeled, seeded and diced (or 1 1/2 cans (28 ounces each) Italian plum tomatoes, drained and chopped)
1/2 teaspoon dried oregano leaves
large pinch crushed red pepper
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1/4 cup dry red wine
1 teaspoon sugar
salt to taste
freshly ground black pepper to taste
1 to 2 teaspoons red wine vinegar
6 ounces fresh milk Wisconsin Mozzarella cheese, cut in 1/4-inch cubes
3/4 cup grated Wisconsin Parmesan or Romano cheese

Preparation:

Gnocchi:

Place potatoes in saucepan and add water just to the level of the potatoes. Salt the water. Bring to a boil and cook until very soft, 25 minutes. Drain well; let stand in colander 10 minutes.

Spread flour on work surface. With potato ricer or food mill fit with a medium disk, rice the warm potatoes evenly over the entire top of the flour. Toss together lightly with your fingers to distribute potatoes and flour evenly. Make a well in center and add egg. Knead to form a ball. Knead 1 minute to gather up all of the bits of flour and potato on work surface. Let rest with inverted bowl over the top 5 minutes.

Divide dough into 4 equal pieces. On floured surface, roll each piece into a 1/2-inch thick rope, approximately 12 inches long. Working with one rope at a time (keeping others covered with towel), with floured hands, cut through dough with curved edge of fork, every 1/2 inch. On back edge of fork, roll each piece forward and back, making fork indentations and shell shape.

Toss with flour. Place on a floured baking sheet. Repeat with remaining dough. Heat salted water in large Dutch oven.

Sauce:

Heat olive oil in large skillet over medium-high heat. Add tomatoes, oregano, crushed red pepper, balsamic vinegar, tomato paste, red wine, sugar, salt and pepper. Cook 3 to 4 minutes, until liquid begins to evaporate and sauce thickens slightly. Remove from heat. Purée in blender or food processor. Season to taste with salt, pepper and red wine vinegar. Return to skillet.

Final Preparation:

Bring salted water to a boil. Cook about half of the gnocchi until tender, 2 to 3 minutes. Remove with slotted spoon. Repeat with remaining gnocchi. Add cooked gnocchi to sauce. Heat thoroughly. Toss in mozzarella cheese. Sprinkle with grated cheese; serve immediately.



Heirloom Tomato Gazpacho

Makes 6 servings

Ingredients:

3 pounds heirloom tomatoes
1 red bell pepper, seeded and diced
1 cup fennel, diced
1 cucumber, peeled and chopped
1 red onion, chopped
1/4 cup sherry wine vinegar
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 tablespoon minced garlic
1/4 cup chopped parsley
2 tablespoons chopped thyme
1/4 cup chopped tarragon
sea salt and pepper

Preparation:

Using a knife, score the bottoms of the tomatoes with an ‘X’. In a boiling pot of water, blanch tomatoes for 30 seconds to loosen skins. Place the tomatoes in ice water and drain. Peel the skins from the tomatoes and cut them in half. Working over a bowl, gently squeeze the tomato halves to release the seeds and juices. Strain the tomato juice, pressing on the solids to extract as much juice as possible. Discard the seeds and chop the tomatoes.

Transfer the chopped tomatoes and the tomato juice to large glass bowl. Add the red pepper, fennel, cucumber, red onion, vinegar, olive oil, garlic, and herbs and let stand at room temperature 1 hour.

Purée half of the gazpacho mixture in a blender until smooth. Add the purée to the remaining gazpacho and mix well. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.