Corn Recipes

Garden Fresh Corn Salad

INGREDIENTS

• 3 cups raw corn kernels (from approximately 4 fresh cobs)
• 1 cup sugar snap peas
• 1 cup vine ripe tomatos, chopped
• 1 cup quartered and thinly sliced cucumber
• 1 ripe avocado, diced
• ½ cup fresh herbs, finely chopped (dill, mint, parsley)
• ¼ cup Western Family extra-virgin olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• 2 medium cloves garlic, pressed or minced
• ½ teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Blanch corn for 1 minute in boiling salted water, then transfer it to salted ice water to halt the cooking.
2. Blanch sugar snap peas for 1 minute in boiling salted water, then transfer it to salted ice water to halt the cooking.
3. Prepare the dressing. In a small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until incorporated.
4. In a large serving bowl, combine the corn, sugar snap peas, tomato, cucumber, and avocado. Gently toss.
5. Pour the dressing over the salad and toss to evenly distribute. Adjust flavour as needed, additional salt and pepper to enhance the flavours of the salad. or salt for more overall flavour.
6. Garnish with additional mint leaves.
7. Serve immediately or place in the fridge to chill and enjoy later.

Herb Corn and Zucchini Fritters

Herb Ricotta 

• 1 cup Western Family ricotta
• zest of half a lemon
• 1 tablespoon minced fresh parsley
• 1 tbsp minced fresh dill
• 1 tbsp minced fresh mint
• Salt and freshly ground black pepper, to taste

Add all ingredients to a small bowl. Stir to combine. Place in the fridge and use as a topping for the corn and zucchini fritters.

Corn and Zucchini Fritters

INGREDIENTS

• 2 cups shredded zucchini
• 1 cup fresh corn off the cob
• 1 teaspoon salt, divided
• 2 scallions, finely sliced
• 2 cloves garlic minced
• 1/2 cup chickpea flour
• 1/2 teaspoon paprika
• 1/4 tsp chili powder
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons fresh chopped dill
• 1 large egg, whisked
• 1 tablespoon olive oil

INSTRUCTIONS

1. First, prepare the zucchini. Sprinkle the shredded zucchini with ½ teaspoon salt and toss to combine. Place zucchini in a colander and let rest for 10 minutes. This will help to draw out liquid. After 10 minutes, pat with a paper towel or place in a clean tea towel and wring out to remove excess water.
2. Meanwhile, prepare the fresh corn. Blanch corn for 1 minute in boiling salted water, then transfer it to salted ice water to halt the cooking. Cut corn kernels off the cob.
3. Combine all ingredients, except olive oil, in a large mixing bowl and mix well to combine. Let sit for 10 minutes.
4. Heat olive oil in a frying pan over medium high heat.
5. Measure out the fritters by using a 1/4 cup measuring spoon to get uniform fritters. Shape in to a disc. Place patties in to your warm skillet and cook for approximately 3-5 minutes on each side or until golden brown. You may have to adjust the heat to avoid burning, allowing them to cook through.
6. Transfer patties and enjoy with a scoop of herb ricotta.

Peach, Tomato and Corn Panzanella Salad

Ingredients

For the dressing 

• Juice from one lemon
• 3 tablespoons olive oil
• 1 tsp Dijon mustard 
• Salt and fresh ground pepper, to taste
• 2 cloves garlic, finely grated
• 1 tsp honey, optional

For the Panzanella salad

• 3-5 cups cubed bread
• 2 tbsp olive oil
• 1 cup of cherry tomatoes, halved or quartered or sliced into wedges
• 1 cup of fresh corn off the cob
• 1/4 cup red onion, sliced thinly
• 2 fresh peaches, pitted and sliced
• Salt and fresh ground pepper, to taste
• 1/4 cup fresh basil, chopped
• 1/2 cup. Roasted chickpeas, optional

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Spread bread out on a large baking sheet. Drizzle with olive oil and lightly season with salt and pepper. Toss to evenly coat. Transfer to the oven and bake until lightly toasted and just to brown, approximately 4-6 minutes.
3. Meanwhile, prepare the fresh corn. Blanch corn for 1 minute in boiling salted water, then transfer it to salted ice water to halt the cooking. Cut corn kernels off the cob.
4. Next, prepare the dressing. In a measuring glass or jar add all of the ingredients, whisk or shake until well combined.
5. In a large serving bowl, add the tomatoes, peaches, bread, red onion and half the basil, gently toss to combine. Drizzle the dressing on the salad and toss once more. Top with the remaining fresh basil and toasted chickpeas, if using. Taste and adjust seasoning.
6. Wait 10-15 minutes before serving so the bread has time to absorb the vinaigrette. Serve cold or at room temperature.

About the Author

Mia Campbell is a Calgary based Food blogger and recipe developer. With a passion for food styling and photography, she works closely with brands to curate aesthetically pleasing imagery to help develop and share their food story. Mias passion is in the kitchen — making, styling, shooting and of course eating, delicious food! If you’re hungry for some tasty content, you can be sure that Mia will be serving it up on her blog and social media. Take a peak at her blog at thewellth.com and be sure to give a recipe a try, your tastebuds will thank you!