Events, features and things to do for families in New Hampshire
It's OK to be a little corn-y
Delicious dinners on a budget
By Susan Nye
Your family may not agree on vanilla versus chocolate or Coke versus Pepsi, but everyone can agree on corn. I never met an ear of sweet corn that I didn’t love. And I never met anyone who didn’t love sweet corn.
The best corn is local, picked and eaten on the same day. At least in New Hampshire, the season is short. Our farmers start to harvest corn in mid-to-late July and it’s gone by the end of September. I could eat it every day during those few short months.
Corn is the perfect centerpiece or side dish for late summer meals. You can quickly steam it in the kitchen or take it along to the beach to grill at a cookout. It’s wonderful eaten directly off the cob with a little butter and salt. But it’s also the perfect addition to a salad or slaw. You can throw a handful of kernels into your favorite chili or add some to your corn muffins or Johnnycakes for a bit of crunch and fresh flavor.
Here are two dishes you can quickly whip up for less than $10.
Grilled Chicken and Corn Salad
Enjoy this light and cool dinner during the hot and steamy dog days of summer. Top off your meal with a little ice cream and fresh fruit.
Serves 4
1 lb. skinless, boneless chicken breasts
Olive oil
Juice of 1/2 lime
4 ears fresh corn
1 cucumber, peeled, seeded and chopped
1 red bell pepper, seeded and chopped
2 carrots, peeled and shredded
2 T. roughly chopped cilantro leaves
Sweet & Spicy Vinaigrette (recipe follows)
Spicy Rub (recipe follows)
Preheat the grill or a grill pan to medium high heat.
Whisk together 1 T. olive oil with the lime juice in a large bowl. Add the chicken and toss to coat; sprinkle the chicken with spicy rub. Marinate in the refrigerator for at least 20-30 minutes.
Rub the corn with a little olive oil and season with salt and pepper. Grill the corn for 6 to 8 minutes, turning once or twice. Remove from the grill and cool. Cut the kernels from the cob.
Place the corn, cucumber, peppers, carrots and cilantro in a large bowl; toss to combine. Drizzle with a little Sweet & Spicy Vinaigrette and toss to coat. Let the salad sit at room temperature for about 15 minutes.
Meanwhile, grill the chicken until cooked through, about 5 minutes per side. Let rest for 5 to 10 minutes and slice. To serve, put a generous spoonful of corn salad on each plate and top with sliced chicken.
Spicy Rub
1 T. each ground cinnamon, ginger, allspice, cumin and salt
1tsp. each thyme, paprika, cayenne pepper and freshly ground pepper
Combine all the spices in a clean jar. Shake to combine.
Sweet and Spicy Vinaigrette
Juice of 1/2 lime
1 T. cider vinegar
1 T. honey
1 clove garlic, minced
1 tsp. (or to taste) jalapeno pepper, minced
1 tsp. ground cumin
1/2 c. olive oil
Salt and freshly ground pepper to taste
Combine all ingredients in a clean jar. Shake to combine. Store in refrigerator.
Cheesy Quesadillas with Corn and Black Beans
Add a garden salad and watermelon for dessert and you have a quick, easy and delicious dinner.
Serves 4
2-3 ears fresh corn
Olive oil
1/2 red onion, chopped
1/2 red bell pepper, chopped
1 tsp. jalapeno pepper, minced
2 cloves garlic, minced
1/2 tsp. cumin
Juice of 1/2 lime
2 tomatoes, cut in half, seeded and chopped
1 can (about 1 1/2 c.) black beans, drained and rinsed
Salt and freshly ground pepper to taste
2 T. cilantro, finely chopped
4 oz. Monterey Jack cheese, shredded
4 oz. Cheddar cheese, shredded
8 med. flour tortillas
Sour cream (optional)
Preheat oven to 375 degrees.
Cut the kernels from the cobs.
Heat a little olive oil in a large skillet over medium-high heat. Add red pepper and onions and sauté until the onions are translucent. Add the garlic, jalapeno, cumin and lime and sauté for a minute more. Add the black beans, tomatoes, corn kernels, salt and pepper to taste. Cook stirring for 2 to 3 minutes.
Top each of four tortillas with vegetables and sprinkle with the cheeses. Sprinkle with cilantro and top with the remaining tortillas.
Place tortillas on a baking sheet and bake for about 10 minutes or until the cheeses have melted and the quesadillas are warmed through. Cut and serve with sour cream.
Susan Nye lives in New Hampshire and is a regular contributor to several New England magazines and newspapers.
By Susan Nye
Your family may not agree on vanilla versus chocolate or Coke versus Pepsi, but everyone can agree on corn. I never met an ear of sweet corn that I didn’t love. And I never met anyone who didn’t love sweet corn.
The best corn is local, picked and eaten on the same day. At least in New Hampshire, the season is short. Our farmers start to harvest corn in mid-to-late July and it’s gone by the end of September. I could eat it every day during those few short months.
Corn is the perfect centerpiece or side dish for late summer meals. You can quickly steam it in the kitchen or take it along to the beach to grill at a cookout. It’s wonderful eaten directly off the cob with a little butter and salt. But it’s also the perfect addition to a salad or slaw. You can throw a handful of kernels into your favorite chili or add some to your corn muffins or Johnnycakes for a bit of crunch and fresh flavor.
Here are two dishes you can quickly whip up for less than $10.
Grilled Chicken and Corn Salad
Enjoy this light and cool dinner during the hot and steamy dog days of summer. Top off your meal with a little ice cream and fresh fruit.
Serves 4
1 lb. skinless, boneless chicken breasts
Olive oil
Juice of 1/2 lime
4 ears fresh corn
1 cucumber, peeled, seeded and chopped
1 red bell pepper, seeded and chopped
2 carrots, peeled and shredded
2 T. roughly chopped cilantro leaves
Sweet & Spicy Vinaigrette (recipe follows)
Spicy Rub (recipe follows)
Preheat the grill or a grill pan to medium high heat.
Whisk together 1 T. olive oil with the lime juice in a large bowl. Add the chicken and toss to coat; sprinkle the chicken with spicy rub. Marinate in the refrigerator for at least 20-30 minutes.
Rub the corn with a little olive oil and season with salt and pepper. Grill the corn for 6 to 8 minutes, turning once or twice. Remove from the grill and cool. Cut the kernels from the cob.
Place the corn, cucumber, peppers, carrots and cilantro in a large bowl; toss to combine. Drizzle with a little Sweet & Spicy Vinaigrette and toss to coat. Let the salad sit at room temperature for about 15 minutes.
Meanwhile, grill the chicken until cooked through, about 5 minutes per side. Let rest for 5 to 10 minutes and slice. To serve, put a generous spoonful of corn salad on each plate and top with sliced chicken.
Spicy Rub
1 T. each ground cinnamon, ginger, allspice, cumin and salt
1tsp. each thyme, paprika, cayenne pepper and freshly ground pepper
Combine all the spices in a clean jar. Shake to combine.
Sweet and Spicy Vinaigrette
Juice of 1/2 lime
1 T. cider vinegar
1 T. honey
1 clove garlic, minced
1 tsp. (or to taste) jalapeno pepper, minced
1 tsp. ground cumin
1/2 c. olive oil
Salt and freshly ground pepper to taste
Combine all ingredients in a clean jar. Shake to combine. Store in refrigerator.
Cheesy Quesadillas with Corn and Black Beans
Add a garden salad and watermelon for dessert and you have a quick, easy and delicious dinner.
Serves 4
2-3 ears fresh corn
Olive oil
1/2 red onion, chopped
1/2 red bell pepper, chopped
1 tsp. jalapeno pepper, minced
2 cloves garlic, minced
1/2 tsp. cumin
Juice of 1/2 lime
2 tomatoes, cut in half, seeded and chopped
1 can (about 1 1/2 c.) black beans, drained and rinsed
Salt and freshly ground pepper to taste
2 T. cilantro, finely chopped
4 oz. Monterey Jack cheese, shredded
4 oz. Cheddar cheese, shredded
8 med. flour tortillas
Sour cream (optional)
Preheat oven to 375 degrees.
Cut the kernels from the cobs.
Heat a little olive oil in a large skillet over medium-high heat. Add red pepper and onions and sauté until the onions are translucent. Add the garlic, jalapeno, cumin and lime and sauté for a minute more. Add the black beans, tomatoes, corn kernels, salt and pepper to taste. Cook stirring for 2 to 3 minutes.
Top each of four tortillas with vegetables and sprinkle with the cheeses. Sprinkle with cilantro and top with the remaining tortillas.
Place tortillas on a baking sheet and bake for about 10 minutes or until the cheeses have melted and the quesadillas are warmed through. Cut and serve with sour cream.
Susan Nye lives in New Hampshire and is a regular contributor to several New England magazines and newspapers.
Last updated by Parenting NH Administrator Aug 31, 2010.
© 2013 Created by Parenting NH Administrator.
