Tofu with Soy-Butter Corn

Another winner from Bon Appetit. 

Ingredients
1-14-oz. package firm or extra-firm tofu, drained
3 lg. or 4 medium ears of corn, husked
1 tbsp. plus 1 tsp. vegetable oil
Kosher salt
8 scallions, thinly sliced on a diagonal
2 tbsp. mirin
3 tbsp. soy sauce; plus more for serving (optional)
2 tbsp. unsalted butter
½ c. torn basil leaves and/or cilantro leaves with tender stems
Toasted sesame seeds (for serving)
1 tsp. toasted sesame oil
Cooked white rice (for serving)

Directions
Press tofu for at least 15 minutes. 

Meanwhile, cut kernels from corn cobs. You should have about 3 cups kernels; if you have much more, save for another use. 

Slice tofu crosswise into 8–10 planks about ½" thick; pat dry. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high. Working in batches if needed, fry tofu in a single layer until golden brown all over, about 2 minutes per side. Transfer to a plate and season lightly with salt.

Reduce heat to medium and add remaining 1 tsp. oil. Set a small handful of scallions aside for serving; add remaining scallions to skillet and cook, stirring often, until wilted and starting to brown, about 2 minutes. Add corn and cook, stirring, until kernels are well coated, about 2 minutes. Pour in mirin, 3 tablespoons of soy sauce, and 2 tablespoons of water and bring to a simmer. Nestle in tofu and cook until sauce reduces slightly, about 3 minutes. Swirl in butter and cook until sauce is glossy and coats tofu, about 2 minutes.

Set a few herbs aside for serving. Remove tofu mixture from heat and stir in remaining herbs. Sprinkle with sesame seeds and top with reserved scallions and herbs. Drizzle with sesame oil and more soy sauce if desired. Serve over rice.

Serves 2-3.

Coconut-Creamed Corn & Grains

Ingredients
2 ears of corn, husked
1 tbsp. extra-virgin olive oil
½ serrano chile or jalapeño, thinly sliced
1 ½" piece fresh ginger, peeled, sliced into matchsticks
2 garlic cloves, thinly sliced
1 scallion, thinly sliced, plus more for serving
¼ tsp. ground turmeric
½ c. cooked grains, such as freekeh, farro, or quinoa
½ c. unsweetened coconut milk, plus more for serving
Kosher salt
2 tbsp. store-bought crispy onions
Lime wedges, for serving

Directions
Cut kernels from corn; set aside. 

Heat oil in a large non-stick skillet over medium until shimmering. Cook chile, ginger, garlic, and 1 sliced scallion, tossing, until softened and fragrant, 1–2 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes. Add grains and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 Tbsp. water if needed to loosen, until flavors have melded, about 3 minutes.

Transfer corn mixture to a plate. Drizzle with more coconut milk, then top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.

Serves 2. 

Spicy Corn on the Cob with Miso Butter & Lime

Ingredients
4 ears of corn, shucked
4 tbsp. plant butter, at room temperature
2 tbsp. white miso paste
2 tbsp. chives, freshly chopped
1 tsp. togarashi, furikake, or crushed red pepper flakes
squeeze of lime juice, to serve

Directions

Heat your grill to medium-high. Grill corn until slightly charred and cooked through, about 10-12 minutes. 

Meanwhile mix butter and miso thoroughly in a small bowl. 

Slather hot corn with miso butter and sprinkle on chives and spices. Squeeze a wedge of fresh lime over the corn. 

Serves 4. 

1 ear = 260 calories
 

Sheet Pan Ratatouille with Polenta

Ingredients

5 to 6 cups of cubed vegetables, like eggplant, pepper, onion & zucchini

2 tsp. olive oil

2 1/2 tsp. of Herbs de Provence (or a mix of oregano, basil, thyme)

1/2 tsp. salt

1/4 tsp. black pepper, freshly ground

4 tomatoes, chopped (or 1-15 oz. can of diced tomatoes)

Fresh basil or parsley

For the polenta:

1/2 c. corn meal

2 c. vegetable broth

2 tsp. of nutritional yeast

1 tbsp. vegan butter

(I've also used vegan ricotta in place of nooch and butter)

Directions

Chop all the veggies and toss with olive oil and spices. I sometimes prep these the day before and store in a gallon sized plastic bag or container. 

Spread veggies on cookie sheet in a single layer and bake at 400 degrees for 30 to 35 minutes, or until eggplant is done. 

Add in the tomatoes, toss with other veggies, and bake for another 15 minutes. 

Meanwhile, make your polenta. Heat up the broth until hot, then add in corn meal gradually while whisking. Once you've added all the corn meal and you have thick polenta, add in your butter and nutritional yeast (or ricotta). Continue to whisk until smooth(ish). 

Serve ratatouille over polenta in bowls. Sprinkle fresh basil and some pepper flakes. 

Serves 3. 

1 serving = 282 calories

Stovetop Polenta

Ingredients

4 c. water

1 tsp. salt

1 c. yellow cornmeal

1 c. plant cheese (optional)

1-3 tbsp. plant butter (optional)

Directions

Bring the water to a brisk boil over medium-high heat. Add the salt. While whisking gently, pour the polenta into the boiling water in a steady stream. Continue whisking until polenta is thickened. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring.

Cook the polenta 30-40 minutes. Cover the polenta and continue cooking. Stir vigorously every 10 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. Cook 30 minutes for softer porridge-like polenta or 40 minutes for thicker polenta. 

Stir in cheese and butter, if using. Serve immediately, or cover the pan and let it sit at the back of the stove for up to 15 minutes before serving.

Serves 4 (about 4 cups total). 

1 cup = 145 calories

Notes

Polenta will solidify into the shape of the container in which you store it. Leftover polenta can be sliced or cubed before being roasted, grilled, or deep-fried. To make it creamy again, warm it with a little broth, non-dairy milk, or water, and stir vigorously. It won't be quite as creamy as it was originally, but it should still be pourable.

Creamy Corn & Chorizo Enchiladas

Ingredients

1 onion

3 garlic cloves

2 vegan sausages (Field Roast Chorizo is great here!)

1 ear of corn

1 lime

14.5 oz. diced tomatoes

1 dried ancho chile

1 tsp. ground cumin

1 tsp. chipotle morita powder

¼ c. vegan sour cream

4 corn tortillas

¼ oz. fresh cilantro

2 tbsp. vegetable oil

Salt

Directions

Preheat the oven to 400°F. Peel and dice the onion. Peel and slice the garlic. Remove sausages from packaging and slice into bite-size pieces. Cut corn kernels off the cob. Halve and juice the lime.

Heat 1 tbsp. of vegetable oil in a medium saucepan over medium-high heat. Add just half the diced onion, just half the sliced garlic, and a pinch of salt, and cook until softened, 3 to 4 minutes. Add just 1 cup tomatoes, dried ancho chile, cumin, ¼ tsp salt, and ¼ cup water. Bring smoky ancho sauce to a simmer and cook until slightly thickened, 4 to 5 minutes.

Heat 1 tbsp. of vegetable oil in a large nonstick skillet over medium-high heat. Add sausage and cook until browned and crispy in places, 3 to 5 minutes. Add remaining diced onion and remaining sliced garlic and cook until softened, 3 to 4 minutes. Remove from heat and add corn kernels, chipotle morita powder, and sour cream, and stir well to combine.

Transfer the smoky ancho sauce to a blender. Add lime juice and blend on low until smooth. Taste, and add salt as necessary. Add ¼ cup smoky ancho sauce to an 8 x 8 baking dish.

Top each of the corn tortillas with creamy corn and chorizo filling. Roll each tortilla and place seam side down in the baking dish. Top enchiladas with remaining smoky ancho sauce and cover baking dish with foil. Bake 8 to 10 minutes.

Roughly chop the cilantro leaves and stems. Divide the creamy corn and chorizo enchiladas between plates. Top with chopped cilantro.

Serves 2.

Elote Bowls

Ingredients

¾ cup black quinoa

1 can chickpeas

1 lime

2 ears of corn

2 radishes

¼ oz. fresh cilantro

1 jalapeño

2 tbsp. plain vegan yogurt

2 tbsp. vegan mayo

¼ tsp. cayenne pepper

2 tbsp. pumpkin seeds

2 tsp. vegan parmesan

4 tsp. olive oil

Salt and pepper

Directions

Add the black quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes.

Drain and rinse the chickpeas and pat dry with a clean kitchen towel. Zest and juice the lime. Remove corn husks and cut kernels off the cob. Thinly slice radishes. Roughly chop cilantro. Trim, deseed, and mince the jalapeño.

Add just half the lime zest, just half the lime juice, yogurt, vegan mayo, just half the cayenne pepper, and a pinch of salt to a small bowl. Stir the elote sauce to combine.

Heat 2 tsp. olive oil in a large nonstick skillet over high heat. Add chickpeas and cook until lightly browned and crisp, 4 to 6 minutes. Transfer crispy chickpeas to a bowl. Return skillet to high heat with 2 tsp. olive oil. Add corn and cook until charred in spots, 3 to 4 minutes. Sprinkle with salt.

Add the remaining lime zest, remaining lime juice, minced jalapeño, and a pinch of salt to the crispy chickpeas and stir to combine. Divide cooked black quinoa between large bowls. Top with lime chickpeas and charred corn. Drizzle with elote sauce. Add sliced radishes, chopped cilantro, pumpkin seeds, and parmesan. Sprinkle the elote bowls with any remaining cayenne pepper.

Serves 2.

BBQ Chickpea Chopped Salad

Ingredients
15 oz. can chickpeas
2/3 c. BBQ sauce
1 large head romaine
1 c. corn (thawed, if frozen)
1-1/2 c. cherry or grape tomatoes, quartered or halved
1 c. shredded carrots
2-3 scallions, chopped

For the dressing: 1 avocado
1 c. milk, half-and-half, or other creamy drink
3 tbsp. lemon juice (about 1 lemon)
2 tsp. white wine vinegar
1-2 cloves garlic
1/2 tsp. dried dill
1/2 tsp. dried parsley
1/2 tsp. onion powder
Fresh chives

Salt to taste

DirectionsTo make the dressing, combine all ingredients in a blender or food processor and blend until smooth. Taste and adjust seasonings as necessary.

Rinse and drain chickpeas. In a saucepan over med-low heat, simmer chickpeas in the BBQ sauce for about 10 minutes, stirring occasionally.

Meanwhile, chop the romaine, tomatoes, and scallions. Place in a bowl with corn and carrots. Toss to combine. When ready to assemble, distribute the salad into bowls, toss with desired amount of dressing, and top with BBQ chickpeas.

Makes 2 to 3 large salads.

Southwestern Chopped Salad with Cilantro Dressing

Ingredients
For the salad: 
Large head of romaine, chopped
1-15 oz. can black beans, rinsed and drained
1 large bell pepper
1 pint grape tomatoes, quartered
2 c. corn (thawed if frozen)
5 green onions, finely chopped

For the dressing:
1 c. loosely packed cilantro, stems removed and roughly chopped
1/2 c. plain Greek yogurt
2 tbsp. fresh lime juice (about 1/2 lime)
1-2 garlic cloves
1/4 c. olive oil
1-1/2 tsp. white vinegar
1/8 tsp. salt

Directions
Puree all dressing ingredients in a blender or food processor until smooth. Taste and adjust seasonings if necessary. Finely chop romaine, bell pepper, tomatoes, and green onions. Place all salad ingredients in a large bowl and mix to combine. Toss with dressing. Serve topped with tortilla chips or crispy Chinese noodles. May also add cooked, chilled pasta for more bulk.

Serves 4.

Coconut Corn Salad

Yet ANOTHER Heidi Swanson special. Her recipes are so fresh and delicious. This one is perfect when you have farm fresh corn... I probably wouldn't make it at any other time of year. I made a couple of adjustments based on what I had on hand.

Ingredients
3 tbsp. of butter or olive oil
5 ears of corn, shucked
fine grain sea salt
2 tbsp. fresh thyme leaves
1 c. unsweetened coconut flakes, well toasted
1 c. sliced almonds, well toasted
3 tbsp. red onions, diced
juice of one lime

Directions
Melt the butter in a large skillet over medium heat. Add the corn, sprinkle with a couple of pinches of salt and stir well. You want all the corn to be coated. Cook for just a minute, until the corn looses its raw edge, stir in half the thyme, and then transfer the corn to a large serving bowl. Just before you're ready to serve, add most of the almonds, most of the coconut flakes, the rest of the thyme, red onions, and juice. Stir well. Taste, season with more salt to taste, and serve topped with the remaining coconut and almonds (and another jolt of juice, if needed!).

Serves 4 as a salad.

Elote

Ingredients
1 lb. package of frozen corn
1 c. mayonnaise
1 tbsp. Cholula brand hot sauce
2 tbsp. lime juice
1 tsp. kosher salt
1 tsp. fresh ground pepper
1 tsp. sugar
¼ c. cotija cheese
2 tbsp. fresh cilantro, chopped as garnish
Tortilla chips

Directions
Sautee corn in pan in a little oil to heat and slightly roast, but not burn. Add everything else except the cheese and cilantro and heat just to simmer. Put in serving bowl and top with cheese and cilantro.

Corn Cakes with Tomato Avocado Relish

Ingredients

Corn Cakes:

3 large ears of corn, shucked

1 c. all-purpose flour

½ c. cornmeal

¼ c. red onion, finely diced

¼ c. thinly sliced fresh basil

1 tsp. baking powder

½ tsp. baking soda

Coarse salt and freshly ground pepper

2 large eggs, lightly beaten

2 tbsp. buttermilk

2 tbsp. unsalted butter, melted

Canola or vegetable oil, for frying

Relish:

1 large tomato, cored and chopped

1 scallion, minced

1 tbsp. minced fresh basil

1 clove garlic, minced

Juice of half a lime

1½ tsp. olive oil

1½ tsp. white wine vinegar

Coarse salt and freshly ground pepper

1 ripe avocado, pitted and diced

Ranch dressing, for serving (optional)

Directions

Cut the corn kernels off of the cobs and place in a large bowl.  Place 2 cups of the corn kernels in the food processor and pulse several times, until the corn is slightly pureed but still chunky.  Scrape the mixture into the bowl with the remaining corn kernels.  Add the flour, cornmeal, onion, basil, baking powder, and baking soda to the bowl.  Season with salt and pepper to taste.  Stir to mix well.  Add the eggs, buttermilk, and butter, and stir just to combine.  

To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine.  Cover and refrigerate until ready to serve, up to 2 days.  Just before serving, mix in the avocado.

Place a large skillet over medium heat.  Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot.  Scoop the batter into the skillet a heaping tablespoon at a time, cooking the cakes in batches of 4 or 5 so that they are not touching.  Fry 1-2 minutes per side, until golden brown.  Transfer the cooked cakes to a wire rack and repeat with the remaining batter.  

Serve immediately topped with the relish and drizzled with ranch dressing, if desired.

Goat Cheese & Roasted Corn Quesadillas

Browning the corn carmelizes its sugars and deepens the flavor here.

Ingredients

1 c. fresh corn kernels (about 1 large ear)*
2/3 c. (5 oz.) goat cheese, softened
8 (6-inch) corn tortillas
1/4 c. chopped green onions
10 tbsp. salsa, divided
Cooking spray
I’ve also mixed in chopped red pepper, black beans, cilantro, and chicken chorizo, depending on leftovers in the fridge.

Directions

Heat a large nonstick skillet over medium-high heat. Add corn; sauté for about two minutes, until browned. Place corn in a small bowl. Add goat cheese to corn and stir until well blended.

Divide corn mixture evenly among four tortillas; spread to within 1/4 of the sides. Sprinkle each tortilla with green onions. Top with remaining tortillas.

Heat pan over medium-high heat. Coat pan with cooking spray. Place a quesadilla in the pan and cook 90 seconds on each side, until golden. Wipe pan clean with a paper towel and recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into four wedges and serve with salsa.

Latin Corn Soup

This vegan soup is so hearty and creamy, you'd swear I added cream!

Ingredients
2 c. onions, thinly sliced
3 tsp. olive oil
3 garlic cloves, minced or pressed
1 fresh chile, minced
2 tsp. ground coriander
1-1/2 tsp. dried oregano
1 tsp. salt
2 c. water or vegetable broth
1/4 c. radishes, thinly sliced
2 c. sweet potatoes, peeled and diced
1 c. red bell peppers, diced
1-15 oz. can white hominy, drained
1-14 oz. can coconut milk
1-14 oz. can diced tomatoes
1-1/2 c. fresh or frozen corn kernels
2 tbsp. lime juice
2 tbsp. cilantro, freshly chopped
Avocado cubes

Directions
In a soup pot on medium-high heat, cook the onions in the oil for about five minutes, until just beginning to soften. Add the garlic, chiles, coriander, oregano, and salt and stir constantly for a minute. Stir in one cup of the water/broth and the radishes, sweet potatoes and bell peppers. Cover and simmer, stirring occasionally, until the veggies are tender, about 10 minutes.

While the vegetables simmer, puree the hominy with the remaining water/broth and coconut until smooth (use a stick blender!). When the vegetables are tender, add the puree and the tomatoes and corn and bring back to a simmer, stirring occasionally.

Stir in the lime juice and the cilantro. Top each serving with ripe avocado cubes. Serves 4 to 6.

NOTE: Look for hominy and coconut milk without preservatives.

Stuffed Poblano Peppers

Ingredients

8 lg. poblano chiles

Sour cream or Greek yogurt, for garnish

Cilantro, for garnish

For the veggie chorizo:

1 pkg. vegetarian "soysage" patties, baked according to package, patties halved

4 cloves garlic, peeled

1/4 onion, coarsely chopped

1 tbsp. cider vinegar

1-1/2 tsp. chili powder

1-1/2 tsp. ground cumin

1/2 tsp. coarsley ground black pepper

Pinch of cayenne, or to taste

For the black beans & corn:

Cooking spray

1 tbsp. corn or canola oil

3/4 onion, chopped

1/4 tsp. cumin seeds

1-15 oz. can black beans, drained & rinsed

1 c. corn kernels

2 tbsp. water

1-1/2 tbsp. tomato paste

1 tsp. sauce from canned chipotles in adobo sauce

1-1/2 tsp. dried oregano

Salt and pepper, freshly ground

Directions

First, prepare the peppers. Cut the peppers right down the middle, through the stem. Trim any white membrane and remove seeds. Spray a skillet with cooking spray and add 2 to 3 tbsp. olive oil to pool in the bottom of the skillet. Let the peppers sear for 3 to 4 minutes. Remove peppers from the oil. Immediately drain on paper towels, wiping to remove excess oil. If weather appropriate, feel free to grill the pepper halves instead. You're only cooking them a bit, to remove the bitter flavor.

Next, preheat the oven to 400 degrees. Combine the soysage patties with the garlic, 1/4 onion, the vinegar, chili powder, ground cumin, pepper, and cayenne in a food processor and pulse to make a thick, chunky paste. Scrape the mixture into a bowl and set aside.

Spray a 12-inch skillet with cooking spray. Place the skillet over medium-high heat and add the oil. When hot, add the 3/4 onion and saute until the onion softens, about five minutes. Add the cumin seeds and saute for another 2 minutes. Stir in the beans, corn, water, tomato paste, adono sauce and oregano. Raise the heat to high and cook, stirring, until all ingredients are hot and starting to stick to the pan, 3 to 4 minutes. Scrape into the soysage mixture and stir to combine. Taste, adding salt and pepper, if necessary.

Spray a 13x9-inch baking dish with cooking spray. Set aside. Carefully stuff an equal portion of the mixture into each of the prepared poblanos, gently opening them at the slit and mounding the stuffing over it. Gently place the chiles into the prepared baking dish and bake until good and hot, 6 to 8 minutes. Place two chiles on each serving plate and top with a dollop of sour cream or yogurt and a sprig of cilantro. Servies 4 as an entree.

Tammy's Fall Fling Corn Chowder

Back in my days at M&T Bank, our team used to have an annual fall fling. Tammy only had to make her corn chowder once... it was an instant favorite. I believe I ate so much soup the first time around, I didn't make it to dinner : ) Recently, I substituted yams for the russet potatoes and added one chopped chipotle pepper (in adobo sauce) for a southwestern twist... scrumptious!

Ingredients

3 carrots, finely chopped

2 ribs celery, finely chopped

1 onion, finely chopped

2 tbsp. unsalted butter

4 cups vegetable broth

1 small shallot, minced

1 tbsp. fresh basil, chopped

1 tsp. fresh thyme, chopped

1 tsp. sweet paprika

3 cloves garlic, minced

1 lb. russet potatoes, peeled and diced

6 cups frozen corn, thawed

2 cups heavy or light cream

1/4 cup corn starch

1/4 cup dry white white

1 1/2 tsp. salt

Directions

Saute carrots, celery and onion in butter for about 10 minutes. Add broth, shallot, basil, thyme, paprika and garlic. Bring to a boil. Add potatoes and corn. Bring to a boil again. Add cream. Simmer for 15 minutes, or until vegetables are tender. Mix cornstarch and wine in a bowl until smooth. Add a little soup liquid to thin the roux and then stir into soup. Add salt. Cook, stirring, until thickened (about a minute). Serves 8, but freezes well!