August 14, 2010

"We’ve really enjoyed our produce this year from our Produce Box. The chiles went into some yummy chile rellenos and I’ve found new ways to use eggplant.I wanted to pass on an easy recipe I found for the corn and bell peppers. This is great served with chips. You could probably use it on salad, too. The recipe instructions are for using a grill, but I use the broiler in my oven instead. That seems to work fine.

Thanks and have a great weekend!"

Elizabeth B, at SAS

Smoky Corn Salsa
2 red or green bell peppers (use hot peppers for more spice), quartered, seeded
3 ears of fresh corn, husked
1 bunch green onions, trimmed
4 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon ground cumin
2 tablespoons fresh lime juice
1 tablespoon hot sauce
2/3 cup chopped fresh cilantro

Prepare grill or turn on broiler. Brush bell peppers, corn, and green onions with some olive oil. Grill vegetables untill well charred in spots, turning occasionally with tongs and removing pieces as they brown. 5 minutes for green onion. 10 to 15 minutes for peppers and corn. Cool slightly. Cut bell peppers and green onions into 1/3-inch pieces. Cut corn off cob.

Heat 2 tablespoons oil in heavy small skillet over medium-high heat. Add garlic and cumin; saute until garlic begins to sizzle but does not brown, about 30 seconds. Pour into large bowl; mix in lime juice and hot sauce. Mix in vegetables. Season to taste with salt and pepper. Cool completely; mix in cilantro.

Serve with chips or on salad.

Wow, Elizabeth- this sounds yummy & easy! ~ Laurie

“Here is a fabulous recipe that we had tonight... yummy and light! I had corn left from last week and a plethora of Roma tomatoes which I used. I also was able to use cilantro from my backyard.” Andrea P, in Raleigh

1/4 cup chipotle peppers in adobo sauce, minced
1/2 lime, juiced
1 cup sour cream
3 ears white corn on the cob
2 tablespoons olive oil
1 jalapeno, seeded and minced
1/4 red onion, diced
1/2 cup black beans
2 Roma tomatoes, diced
2 tablespoons diced roasted red bell peppers
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
6 tablespoons freshly chopped cilantro leaves, divided
6 ounces Jack cheese, shredded
6 ounces Cheddar, shredded
8 medium flour tortillas (I used the Habanero Lime from Trader Joe's)
5 tablespoons, sliced scallions

Preheat grill to high. Preheat oven to 375 degrees F.
Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.
Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.

Serve with chipotle sour cream garnished with scallions.

Andrea! Sounds delish! Can't wait to try it. :) ~ Laurie