Summer is great because the corn harvest is sweet and cheap. I’ve cooked my corn many ways – in the husk, without it, on the grill, in my oven, in a pot… I love it all. One thing is certain though, you must, I repeat MUST soak your corn in water with a bit of sugar in it. This will help all the natural sugars come out in your corn when you cook it.
This particular time I had a craving for Parmesan Chili corn. This corn sounds more intense than it actually is. Not one flavor overpowers another. Everything simmers together as the corn plumps and cooks, it’s a magical thing. And yes, you read the ingredients list correctly, I used mayo. Not butter. I know, I know, crazy talk right?
The mayo acts as a binding agent for all the seasonings. As the corn cooks, the mayo practically evaporates and you’re left with delicious chili and Parmesan flavors that stick to each kernel. If you’d try the same thing with butter, everything on your sweet corn will drip right off into a charcoal abyss and that, my friends, is no bueno.
Try this out for yourself and tell me what your taste buds say.
Combine the mango, tomatoes, avocado, jalapeno, onion and lime juice. Add a couple tablespoons of fresh cilantro and taste test. To me, cilantro gets overpowering very quickly. Add more until you are satisfied with the result. Add salt, pepper, and minced garlic, to taste. Serve immediately and keep chilled.
The other day at the farmer’s market in Denver I picked up these beautiful cherry tomatoes (among other finds). Inspired by all the market’s fresh ingredients, I decided to make a Farmer’s Market Pasta Salad using their tomatoes and peppers.
This pasta salad turned out great. It was light and satisfying, perfect for the summer. Plus this recipe makes enough to share with a large group. I brought a big bowl of this pasta salad to a big BBQ for the 4th of July.
If you can manage, try making this day before your big event. I noticed that the flavors melded better as time went on.
1 cup organic Italian Dressing (Tuscan is my favorite to use)
1/4 cup mayonnaise
1 tablespoon sugar
2 cups halved cherry tomatoes
1/2 diced green bell pepper
1/2 diced red bell pepper
1/2 diced yellow bell pepper
1/4 to 1/2 diced red onion (according to your tastes)
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
1/2 cup grated parmesan, plus more for topping
Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook it according to the package directions.
While the pasta is cooking, in a small bowl, whisk together the dressing, mayonnaise and sugar.
Drain the pasta well, transfer to a large serving bowl and let cool. Add the tomatoes, peppers, parmesan cheese, fresh basil, salt, to taste, and the black pepper. Pour the dressing over the salad and toss to combine. Add parmesan cheese to top and serve.