'Tis the season - corn season, that is. Oddly, although my house is surrounded by cornfields, I have to drive 10 miles to the farm stand. Likewise, the farm stand is surrounded by cornfields, but the corn comes from a farm another 20 miles out!
Anywhoo, we had some cooked corn and some raw corn in this meal. The cooked is sliced polenta (from the tube!), sauteed in a little olive oil. Very simple, but quite delicious, with a crispy exterior and creamy interior. The raw corn is in the salad, with pickled jalapenos and a citrus dressing. With some New Mexico seasoned pinto beans and a simple guacamole, it was a quick and delicious meal. By the way, the Carnivore took one look and pulled some TGI Fridays chicken wings out of the freezer! And I have gout.
Corn Salad with Citrus Dressing
2 ears corn
pickled jalapenos to taste, chopped
3 T orange juice
2 T lime juice
2 T olive oil
1/2 t garlic salt
Remove kernels from ears of corn. Mix with jalapenos. Whisk dressing ingredients till emulsified and add to corn.
1/2 small onion, chopped
2 cloves garlic, minced
1 can pintos
1/2 t ground cumin
1/4 t oregano
pure chile powder* to taste
lots of freshly ground black pepper
Sautee onion until soft. Add garlic and cook another minute. Add all other ingredients (add enough water to almost cover beans). Smash some of the beans against the side of the pot so the broth thicken. Simmer 20 minutes.
*This is not the kind from the supermarket, which has other spices added. It is simply ground chiles.