Tex-Mex Salad Bowl

This Tex-Mex Salad Bowl features a zingy lime-based dressing, paired with crisp romaine and cooked garbanzo beans. But since a Tex-Mex style salad is traditionally made with black beans, I decided to add a jazzy twist by substituting black bean tortilla chips as a festive garnish. The chips provide a pleasing crunch, flavor and texture, adding a wow factor to this satisfying salad.

Tex-Mex Salad Bowl

This Tex-Mex Salad Bowl features a zingy lime-based dressing, paired with crisp romaine and cooked garbanzo beans. But since a Tex-Mex style salad is traditionally made with black beans, I decided to add a jazzy twist by substituting black bean tortilla chips as a festive garnish. The chips provide a pleasing crunch, flavor and texture, adding a wow factor to this satisfying salad.

  • Servings: 2
  • Difficulty: Easy
  • Print

Ingredients


8 Cups Loosely Packed Chopped Romaine Lettuce

20 Black Bean Tortilla Chips

14 Grape Or Cherry Tomatoes, Sliced In Half

1 Cup Cooked Chickpeas (Garbanzo Beans), Drained And Rinsed, If Canned

1 Large Ear Of Corn, Remove Kernel From The Cob, Cooked (Or 3/4 Cup Canned Corn Kernels, Drained)

1/2 Cup Seeded And Chopped Orange Or Red Sweet Bell Pepper

4 Green Queen Olives With Pimento, Sliced

1/2 Of A Large Avocado, Peeled, Pitted And Sliced

Sweet And Spicy Lime Dressing

3 To 4 Tablespoons Vegan Mayonnaise

1 Tablespoon Freshly Squeezed Lime Juice

1 Tablespoon Maple Syrup

Dash Cayenne Pepper


Directions


  1. For each salad, put 4 cups of lettuce into a large bowl. Arrange 10 tortilla chips around the circumference of the bowl. Artfully arrange 14 tomato halves on top of the lettuce.
  2. Top with one-half of the chickpeas, corn kernels and sweet peppers. Sprinkle one-half of the olives over the salad and arrange one-half of the avocado slices on top in a pleasing manner.
  3. Put all of the dressing ingredients into a small bowl and briskly whisk until smooth. Drizzle one-half of the dressing over each salad and serve.
  4. Recipe from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore. Published by Scribe Publishing Company, ©2018. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Peach and Charred Corn Salsa

Peaches and corn love each other, and charring the corn really takes it to the next level. Ole’! Pair with palatine chips and a Sauvignon Blanc or Rose’ for a delicious appetizer.

Peaches and corn love each other, and charring the corn really takes it to the next level. Ole’! Pair with palatine chips and a Sauvignon Blanc or Rose’ for a delicious appetizer.

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

2 Peaches Small Dice

2 Ears of Corn

1 Jalapeño Diced

½ Tablespoon Lime Juice

1/2 Red Onion Diced

1 Teaspoon Cajun Seasoning

2 Tablespoon Olive Oil

2 Teaspoon Fresh Oregano

1 Teaspoon Chipotle Purée

1 Teaspoon Salt

1 Teaspoon Maple Syrup

Directions

  1. Shuck 2 ears of corn and place on a stove top burner. Turn the heat to high and using tongs, rotate the corn after each side is charred. Take them off the burner and once cool, remove the kernels from the cob by shaving them with a chef knife. Reserve.
  2. Make a quick vinaigrette by combining the chipotle purée, olive oil, Cajun seasoning, lime juice, maple syrup, and salt in a medium mixing bowl.
  3. Add the diced peaches, corn, diced red onion, fresh oregano, and diced jalapeño to the mixing bowl and stir a few times with the vinaigrette.
  4. This recipe is best made a day ahead, so all the flavors can marinate together.

Okra, Tomatoes, and Corn

Call it Gumbo if you’d like! This Okra, Tomatoes and Corn recipe is as delicious as it is healthy, the touch of lemon helps heighten the flavors. You can serve it by itself, over top of rice and or add a protein!

Call it Gumbo if you’d like! This Okra, Tomatoes and Corn recipe is as delicious as it is healthy, the touch of lemon helps heighten the flavors. You can serve it by itself, over top of rice and or add a protein!

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

1 Tablespoon Olive Oil

½ Red Onion, Diced

1 Jalapeño, Minced

1 Pound Okra, Sliced into ½-inch Pieces

1 28-Ounce Can Diced Tomatoes

1 Ear of Corn, Kernels Removed

½ Lemon, for Serving

Directions

  1. In a medium skillet, heat the olive oil over medium heat. Add the onion, jalapeño and a pinch of salt and cook until softened, 5-7 minutes.
  2. Add the okra and tomatoes and bring to a simmer. Cover and cook for 20 minutes, or until the okra is tender. Stir in the corn and heat through.
  3. Serve with lemon on the side.

Bacon and Corn Skillet

This simple, quick to make Bacon and Corn Skillet Recipe is perfect to pair alongside Meats, Fish, and Hamburgers. The sharpness of the jalapeno brings out a delectable sweetness in the corn bringing all the rich flavors together for a delectable side!

This simple, quick to make Bacon and Corn Skillet Recipe is perfect to pair alongside Meats, Fish, and Hamburgers. The sharpness of the jalapeno brings out a delectable sweetness in the corn bringing all the rich flavors together for a delectable side!

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

4 Ears of Corn, Husks Removed

6 Slices Bacon

½ Red Onion, Diced

1 Garlic Clove, Minced

1 Jalapeno, Deseeded and Minced

4 Scallions, Minced

Salt and Pepper to Taste

    

Directions

  1. Remove the Corn Kernels from the Cobs.
  2. Heat a skillet over medium heat. Add the Bacon and cook until crisp, turning once. Transfer to a paper towel-lined plate. When cool, dice the Bacon.
  3. Pour out all but one tablespoon of Bacon fat from the skillet and return to medium heat. Add the Onion, Garlic, Jalapeno, and Scallions (reserving some of the green tops for garnish). Cook for 3-4 minutes, until tender.
  4. Stir in the Corn Kernels and cook for another 3 minutes, until heated through and crisp-tender. Add in the Bacon and season with Salt and Pepper.
  5. Garnish with Reserved Scallion Greens to Serve.

Corn Relish

A Flavorful explosion of flavor in your mouth! Perfect for a picnic or hanging out at home with the family. Add a jalapeno to spice it up or keep it on the mild side for all to enjoy!

A Flavorful explosion of flavor in your mouth! Perfect for a picnic or hanging out at home with the family. Add a jalapeno to spice it up or keep it on the mild side for all to enjoy!

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

8 Cobs of Corn

2 Medium Tomatoes

1 Sweet Onion

4 Radishes

1 Jalapeno

¾ Cup Olive Oil

¾ Cup Red Wine Vinegar

¼ Cup Brown Sugar

1 Pinch Salt & Pepper

Directions

1.       Blanc corn on the cob in boiling water for 5 – 10 minutes depending on your elevation.

2.       Once corn cools, cut of the kernels from the cob and add into a large mixing bowl.

3.      Deseed, then dice tomatoes and jalapeno (if desired spicy) add to mixing bowl. Careful to not touch your eyes or face when handling a jalapeno, wash hands thoroughly.

4.       Dice sweet onion and radishes and add to mixing bowl.

5.       In a separate bowl mix oil, vinegar, brown sugar, salt and pepper. Stir until sugar dissolves.

6.       Add dressing mixture to the mixing bowl and gently stir.

7.       Refrigerate for at least 1 to 2 hours before serving with chips or toasted bread.

Enjoy!

Corn & Avocado Salad

you love Corn and Avocado then you will absolutely love this Corn and Avocado salad! It is loaded with a wide variety of flavors and an array of beautiful colors. This salad will definitely not disappoint!

If you love Corn and Avocado then you will absolutely love the Corn and Avocado salad! It is loaded with a wide variety of flavors and an array of beautiful colors. This salad will definitely not disappoint!

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

4 Ears Corn, Kernels Sliced from the Cob

1 Avocado, Diced

1 Large or 2 Small Tomatoes, Diced

2 Cups Baby Arugula

1 Lemon, Zested and Juiced

2 Tablespoons Olive Oil

Fresh Basil, Minced

Salt and Pepper, to Taste

Directions

  1. Place the corn kernels in a microwave-safe bowl and microwave for 1 minute to soften. Alternately, you can cook the corn on the cob in a pot of boiling water for 3 minutes, then drain and cut the kernels off the cobs.
  2. Whisk together the olive oil, lemon juice, zest and a pinch of salt and pepper in a serving bowl.
  3. Add the corn, avocado, tomatoes and arugula and toss to coat. Top basil.

Sweet Potato Coconut Corn Chowder

Warms the heart, the belly, and the soul. It doesn’t get any better than this. Easy to make and absolutely delightful to eat.

Warms the heart, the belly, and the soul. It doesn’t get any better than this. Easy to make and absolutely delightful to eat.

  • Servings: 4
  • Difficulty: medium
  • Print

Ingredients

Corn Stock (optional, you can substitute with store-bought or homemade vegetable broth):

4 Ears of Corn, Kernels Removed

2 Garlic Cloves, Gently Smashed

1 Teaspoon Peppercorns

1 – 2 Whole Chile Peppers

2 Carrots, Chopped into 3 pieces

1 Small Onion, Halved

1 Celery Stalk, Chopped into 3 Pieces

Fresh Cilantro

1 Inch Fresh Ginger, Peeled

 

Chowder

 

1 Tablespoon Olive Oil

1 Onion, Sliced Thinly

2 Garlic Cloves, Minced

1 Teaspoon Minced Fresh Ginger

2 Medium Sweet Potatoes, Peeled and Diced (about 8-10 oz)

Salt and Pepper, to Taste

Kernels from 5 Ears of Corn

2 Makrut Lime Leaves (optional)

1 (15-ounce) Can Full-Fat Coconut Milk

2 Cups Corn or Vegetables Stock

1 Teaspoon Fish Sauce

2 Limes

Fresh Cilantro, for Garnish

Red Pepper Flakes, for Garnish

Directions

Corn stock

 

  1. Add all ingredients to a large stockpot. Cover with cold water, bring to a boil, reduce to a simmer and cook for 1 hour. Strain. Extra stock can be frozen for up to 3 months.

 

Chowder

 

  1. Heat the olive oil in a large stockpot over medium heat. When the oil is hot, add the onions, reduce heat to medium-low cook for about 5 minutes, until translucent.
  2. Add the garlic and ginger and cook for 1 minute, until fragrant.
  3. Add the sweet potatoes, corn kernels (reserving 1 cup raw), makrut lime leaves (if using), coconut milk, 2 cups of corn or vegetable stock, and fish sauce.
  4. Bring to a simmer, reduce heat and simmer until potatoes are fork-tender, 7-10 minutes. Turn off the heat. 
  5. Let the soup cool slightly and remove makrut lime leaves. Use an immersion blender or a regular blender to purée the soup to your desired thickness.
  6. Stir in reserved corn kernels and lime juice, starting with 1 lime and adding more to taste. Season with salt and pepper and garnish with cilantro and red pepper flakes if you like.

Grilled Chile-Garlic Corn

I know what you are thinking. I could probably eat all these 6 servings myself. Who doesn’t love some delicious grilled corn? Let me just say, “This is super yummy!” Fun to make and even better to eat!

I know what you are thinking. I could probably eat all these 6 servings myself. Who doesn’t love some delicious grilled corn? Let me just say, “This is super yummy!” Fun to make and even better to eat!

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

6 Ears Corn, Husked

1 Tablespoon Olive Oil, Plus More for Brushing

2 Teaspoons Chile-Garlic Sauce

1 Lime, Juiced, Plus More for Serving

½ Teaspoon Kosher Salt

Black Pepper, to Taste

½ cup Crumbled Queso Fresco or Feta Cheese

Fresh Cilantro, Minced

Directions

  1. Preheat half of your grill at high heat, covered, for 10 minutes.
  2. Brush the corn with olive oil. Place the corn on the grill over the heat, cover, and cook, turning every 1-2 minutes, until charred, about 10 minutes.
  3. Mix together 1 tablespoon olive oil, chile-garlic sauce, lime juice, and salt in a small bowl. Brush the sauce on the corn a minute before removing it from the grill, coating all sides.
  4. Transfer the corn to a platter, sprinkle with cheese and cilantro and serve with lime wedges.