Quinoa Pilaf with Corn and Jalapenos

To make this dish spicier, add the chile seeds.  Fresh corn is important for the flavor of this salad - don't substitute frozen or canned corn.

2 teaspoon olive oil

2 ears corn, kernels removed

1 onion, minced

salt and pepper

1 1/2 cups quinoa, rinsed and dried on a towel

1 1/4 cups low-sodium chicken broth

2 jalapeno chiles, stemmed, seeded, and minced

1 tomato, cored, seeded and chopped small

1/4 cup minced fresh cilantro

1 fresh lime

1.  Heat 1 teaspoon of the oil in a large saucepan over medium-high heat until shimmering.  Add the corn and cook until it begins to brown, about 5 minutes.  Transfer to a bowl and set aside.

2.  Add the remaining teaspoon oil, onion, and 1/4 teaspoon salt to the saucepan.  Cover and cook over medium-low heat, stirring occasionally, until onion is softened, 8 to 10 minutes.

3.  Stir in the quinoa.  Increase the heat to medium and cook, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes.  Stir in the broth and jalapenos and bring to a simmer.  Reduce the heat to low, cover, and continue to simmer until the quinoa is transparent and tender, 16-18 minutes.

4.  Remove the pot from the heat and lay a clean folded kitchen towel underneath the lid.  Let sit for 10 minutes, then fluff the quinoa with a fork.  Stir in the cooked corn, tomato, cilantro, and lime juice.  Season with salt and pepper to taste and serve.

Corn Salsa

Ingredients:
2/3 cup frozen corn, warmed
1 medium Roma tomato, diced
1 small Avocado, diced
2 Tbsp finely chopped yellow onion
2 tsp lime juice
1 dash garlic powder
Salt and Pepper to taste

TANGY CORN RELISH

2 corn on the cob
1 avocado, chopped
2 Roma tomatoes, chopped
Handful of Italian Parsley (chopped)
1 green onion


DRESSING

1 lemon (juiced)
¼ C. olive oil
Garlic salt (to taste)
Salt (to taste)


Bring water to a ROLLING BOIL. Drop corn in the cob in for only about 1 minute and then remove from water and cool. Cut corn off of the cob. Mix with avocado, tomatoes, parsley and green onion. (The warm corn will actually make the avocado soft….which is how you want it to be.) Prepare the dressing and pour over the top of corn relish. Mix well and serve chilled.

CORN CASSEROLE

2 cans whole kernel corn & liquid
2 cans cream-style corn
2 pkg. Jiffy cornbread mix
16 oz. sour cream
2 sticks margarine
2 eggs beaten

Mix ingredients as listed above (except margarine). Melt the margarine and pour over mixture and mix thoroughly. Bake 40-50 minutes at 350 degrees or until done in center. (Mine actually took almost an hour. And note that it will STILL be moist throughout, due to the cream corn. It won’t be completely solid under the surface.)

CORN CHOWDER

1/2 stick butter
1 can cream of chicken or mushroom soup
2 can cream of potato soup
1 14oz. can of chicken broth
8 oz. pkg of cream cheese
4 can white & yellow corn
1 pint of half & half
1 bunch of green onions
1 T. creole seasoning

Melt butter in pan add chopped green onions and saute. Add broth & soups to onions and cook on medium heat & stir until smooth. Add corn & heat until warm. Add half & half & chunks of cream cheese. Stir until cream cheese is melted then add creole seasoning.

BAKED CORN CASSEROLE

1 C. rice
2 C. water
Cook rice and set aside.
1 T. vegetable oil
1/2 C. chopped onion
1 clove garlic; chopped
Saute onion and garlic in vegetable oil.
1 can green chilies
3/4 C. kernel corn
1/2 C. sour cream
1/2 C. fresh cilantro; chopped
2 1/4 C. grated cheddar cheese

Combine all ingredients and bake at 325 degrees for 30 minutes.