Adding fresh produce to our meals is one thing I always try to incorporate. Corn is a big family favorite and we especially love when corn on the cob is in season. Because we live in Florida (anywhere west of Mississippi really) we have access to Florida Sunshine Sweet Corn which is just to die for, especially when you grill it!
Other than having corn as a side dish I always try to use it in different recipes and that’s what keeps my family coming back for more instead of getting bored with it.
I am making three different recipes today but they all have pretty much the same core ingredients: Corn (of course), cilantro, tomatoes, jalapeno, green and red peppers, plus some other ingredients but we’ll get to that later.
Before we get into it we need to grill our corn. I like to heat the grill to about 450, take the husk and strings off, then spray them with regular cooking spray. Once the grill is hot I turn it down to medium, place the corn on the grill (turning occasionally) for about 10-15 minutes. For me, they’ve always been juicy and so yummy with the slight char on some of the kernels. With every recipe below I’m already going to assume you’ve grilled your corn.
Sweet Corn Salsa
This is so easy but so delicious that you’ll need to make extra. Once you grill your corn strip it from the cob.
- 3/4 C grilled sweet corn (about 2 cobs)
- 2 roma tomatoes, diced small
- 1 red bell pepper, diced small
- 1 green pepper, diced small
- 1 jalepeno, diced small and seeded (unless you want it hot you can keep the seeds in)
- 1/2 red onion, diced small
- 1 tsp red wine vinegar
- 1 lime, juiced
- 1/2 bunch fresh cilantro, chopped
- salt (to taste)
- fresh ground pepper (to taste)
Mix ingredients in a medium bowl, stir well, and you are done!
Sweet Corn Bread
- 1 Cup corn
- 2-3 cup Bread flour
- 2tbsp Sugar
- 1tsp Instant yeast
- ½tsp Sea salt
- 1 cup Milk
- 2 Egg yolks
- 1/3 cup (5 tbls) Unsalted butter
Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the liquids mixture into the bowl. Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together. Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes. Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself into a ball. Knead for 10-15 minutes (up to your strength and up to the recipe) or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour. Brush 8 ramekins well with butter. Roll the dough out, spread the cooked grilled sweet corn and cut 8 rows. Roll each slip and place into your ramekin. Bake at 350° between 15-20 minutes. This depends on your oven so watch them.
Last but not least, my favorite!
Corn and Pepper Grilled Cheese
When I first made this I had left over veggies that needed to be used up. My husband thought I was bat s&%t crazy for adding them into my sandwich but ohemgee it’s heavenly to me and my kids. Charles still hasn’t been brave enough to try it though.
- 4 ears fresh corn, shucked
- 4 jalapeño peppers, split in half, stems, seeds, and ribs removed
- 1/2 green pepper, small diced
- 1/2 red pepper, small diced
- 2 tablespoons vegetable oil
- 1 pound grated mozzarella cheese, or fresh mozzarella, sliced (I use the latter)
- Kosher salt and freshly ground black pepper
- 8 slices Italian bread
- 2 tablespoons unsalted butter, softened
- 1 small white onion, finely diced (about 3/4 cup)
- 1/2 cup cilantro leaves, chopped
- 1 tablespoon lime juice
If you are using grated mozzarella cheese: Heat cheese in a non-stick skillet over medium heat. Cook, stirring occasionally, until completely melted and browned in spots, about 4 minutes. Stir in corn, chilies, and peppers. Meanwhile, butter exterior of split rolls. Divide cheese mixture evenly among rolls and press together. Cook in a large skillet or over the grill, 2 sandwiches at a time, until crisp and browned, about 3 minutes per side. Transfer to cutting board and cut in half. Toss together onions, cilantro, and lime juice. Serve sandwiches with onion mixture.
If you are using fresh mozzarella: Put one piece of bread in your pan. On top of the bread add some corn, peppers, and chilies (or not… I don’t put jalapenos on mine.), then in a single layer put the mozzarella on top, layer your other piece of brad. Gently squish the bread together so the mozzarella will begin to melt. Cook until crisp and browned, about 3 minutes per side. Transfer to cutting board and cut in half. Toss together onions, cilantro, and lime juice. Serve sandwiches with onion mixture.
Speaking of fresh, sweet corn – Sunshine Sweet Corn is currently running their own Pinterest Contest. It’s super easy to get involved, simply pin an image from the Sunshine Sweet Corn’s Contest Homepage and enter to win one of three $200 prize packages!
Disclosure: I participated in a campaign on behalf of Mom Central Consulting for Sunshine Sweet Corn. I received a gift card to purchase a product sample to facilitate my review and a promotional item as a thank you for participating.