corn – Audrey's 74 A blog by Giulia Doyle Tue, 31 Jan 2017 21:28:05 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.17 Tomato Salad with Corn and Avocado /2013/09/23/tomato-salad-with-corn-and-avocado/ Mon, 23 Sep 2013 10:20:49 +0000 http://www.audrey74.com/?p=1820 Tomato Avocado and Corn Salad Audrey'sAlong with all the beets – I also have a huge amount of tomatoes hanging out on my counter. It’s that time of year – the bumper crops are rolling in and we quickly need to find ways to use our produce. While I’m thinking about making tomato sauce, or even tomato jam – the tomatoes are so good that I also want to eat them as is – so salad it is.

This little combination plays off each other really well – the juicy tomatoes, sweet corn, the creaminess of the avocado and the zing of the red onion. Everything comes together easily and with no cooking time involved. Perfect for that big bowl of tomatoes hanging out on your counter.

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Tomato Salad with Corn and Avocado

Ingredients

  • 6 medium sized firm tomatoes
  • 1 avocado
  • corn from one cob (cooked) - or 1 cup of frozen corn warmed up
  • 1/4 red onion sliced thinly
  • Salt and pepper to taste
  • Juice from 1 lemon
  • 3 tablespoons of grape seed oil
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of maple syrup

Instructions

  1. Cut tomatoes into 1 inch chunks. Cut avocado into 1/2 inch pieces. Remove corn from cob or use warmed frozen corn. Slice red onion into thin slices. Combine all the vegetables. Season with salt and pepper.
  2. Combine lemon juice, oil, Dijon mustard and maple syrup. Season to taste with salt and pepper. Adjust sweetness to your liking.
  3. Toss salad with dressing and serve immediately.

Notes

If you add beans, this could serve as a light meal.

/2013/09/23/tomato-salad-with-corn-and-avocado/

]]> Seafood Bake /2013/08/12/seafood-bake/ Mon, 12 Aug 2013 10:14:27 +0000 http://www.audrey74.com/?p=1537 Seafood Bake Audrey'sAs you are reading this we are sitting happily in Cape Cod, enjoying our summer vacation at the beach. I was impatiently waiting for this week of relaxation, sand, ocean air and excessive amount of seafood. To prepare for the trip we made this seafood bake at home. It’s based on this recipe, but I also found some inspiration from my Legal Seafood Cookbook. I’ve made this many times before and it never fails. The potatoes are nicely done, the corn is perfect and the cod and shrimp are divine. My favourite part is dipping a piece of crusty bread in the flavourful broth.

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Seafood Bake - slightly adapted from Martha Stewart and Legal Seafood

Ingredients

  • 2 tablespoons butter, room temperature
  • 2 tablespoons finely chopped fresh green onions or chives, plus more for garnish
  • 1 small garlic clove, minced
  • Coarse salt and ground pepper
  • 8 ounces young yellow potatoes, scrubbed and thinly sliced
  • 1 pound skinless cod fillet, cut into four equal pieces
  • 8 ounces frozen uncooked medium shrimp (peeled and deveined), thawed
  • 2 ears corn, quartered
  • 1 lemon, thinly sliced

Instructions

  1. Heat grill to medium. In a small bowl, combine butter, chives, and garlic; season with salt and pepper. Set aside.
  2. Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. Assemble packets: On one half of each of four folded pieces of heavy-duty foil, dividing ingredients evenly, arrange potatoes in a single layer; top with cod, then shrimp. Place 2 pieces of corn on the side. Season with salt and pepper. Add a dollop of the butter mixture and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal.
  3. Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, about minutes.
  4. Remove from grill. Slit packets open, and transfer contents to serving bowls. Garnish with chives; serve with pieces of french bread.
/2013/08/12/seafood-bake/

Seafood Bake Audrey's

]]> Easy Chicken with Tomatoes and Corn /2013/05/27/quick-chicken-with-tomatoes-and-corn/ Mon, 27 May 2013 10:23:28 +0000 http://www.audrey74.com/?p=879 Audrey's ChickenI had no intention to post this recipe, but then I tried it and was surprised by the ease of the recipe and the great flavour we achieved. With summer officially on the horizon, we are busy using our BBQ and making the most of the outdoors. This easy recipe is perfect for this season and perfect if you plan to cook for company. Just gather all the ingredients, a little prep and then walk away while everything is cooking. Nothing beats corn, tomatoes and messy chicken thighs! Here’s to summer!Audrey's chicken

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Easy Chicken Thighs with Tomatoes and Corn (adapted from Green Gourmet)

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: serves 8 people

Ingredients

  • 8 full chicken thighs, bone in
  • 6 garlic cloves
  • 4 tablespoons of canola oil
  • salt and pepper
  • 4 cobs of corn (or 2 cups of frozen corn)
  • 8 tomatoes
  • 1.5 cups of white wine
  • 1 bunch of mixed herbs such as parsley, cilantro, oregano

Instructions

  1. Split chicken thighs in two at joint. Press garlic and mix with your oil. Season with salt and pepper and rub on chicken thighs.
  2. Heat oven or BBQ to 350F with roasting pan in oven. Chuck corn and strip kernels from cob. Cut tomatoes into pieces.
  3. Take out hot roasting pan and add chicken pieces. Brown pieces of chicken about 10 minutes in oven or BBQ. Take out of oven and add corn and wine.
  4. Bake in oven or BBQ about 30 minutes. Chop your favorite herbs and add tomatoes and herbs to chicken during last 5 minutes of baking. Check if chicken is cooked through with meat thermometer or by cutting into thigh. Remove from oven and season with salt and pepper.
/2013/05/27/quick-chicken-with-tomatoes-and-corn/
Recipe found in Green Gourmet by MigrosDSC_9906

]]> Corn Pudding – our Thanksgiving and Christmas Tradition /2012/11/08/corn-pudding-our-thanksgiving-and-christmas-tradition/ Thu, 08 Nov 2012 14:45:43 +0000 http://audrey74.com/?p=129 Corn Pudding

Every year at Thanksgiving and at Christmas my grandmother would make corn pudding. I’ve made this in Paris and in Switzerland, where getting the ingredients was quite the challenge, but then again, so was getting the turkey or any bird that fit in a tiny European oven! While my grandmother started the tradition of making this dish – I started the tradition of making it first thing in the morning and then bundling the covered dish in a beach towel and duvet to keep it warm for hours. Every year now we have this odd bundle on a bed somewhere, ready to be devoured hours later.

My grandmother told me that she used to make a different version, one more typical to New England. But once she moved to Miami in the 70s she was served this South American version and has been making it ever since.

This part of our holiday meal is my absolute favourite and everyone loves it. Will you try it?

Corn Pudding

  • 1/2 cup of butter
  • 3/4 cup of chopped green peppers
  • 1/3 cup of chopped onion
  • 1 can of cream style corn*
  • 1 can of whole kernel corn
  • 3 eggs, well beaten
  • 8.5 oz pkg of corn muffin mix**
  • 1 cup of shredded sharp cheddar cheese
  • Heat oven to 350 F. Grease casserole dish. In small skillet, melt buter. Add green pepper and onion and sauté until tender.
  • In a large bowl, combine creamed corn, corn, eggs and corn muffin mix, blend well. Add onion mixture, mix well. Pour into casserole, sprinkle with cheese. Bake at 350F for 60 minutes*** or until firm and set. Let stand for 5 minutes before serving.
  • Makes 12 (1/2 cup) servings.

* If you can’t get creamed corn, use the same amount of canned or frozen corn and give it a quick whizz in the blender with a splash of cream. You want it lumpy.
** In the US you can get boxed corn muffin mix in that size, here in Canada I can only get bigger sized ones, so I either use 1/2 the box or just use this recipe (only the dry ingredients).
*** If making individual servings bake for 25 minutes or until firm.

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