This speedy Cooking Light side dish of potatoes with tomato-corn sauté is complemented by fresh corn kernels, summer tomatoes, fresh cilantro and shaved Parmesan cheese.
INGREDIENTS
12 ounces red potatoes, halved if small, quartered if medium size
1 tablespoon olive oil
1 cup fresh corn kernels (about 2 ears)
1 1/2 teaspoons thinly sliced garlic
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 cup chopped tomatoes (leave out very soft seeds) or halved grape tomatoes
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and next 3 ingredients (through pepper) to pan; sauté 2 minutes. Add potatoes and tomatoes to pan; cook 1 minute. Top with cilantro and cheese.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-16 10:09:452013-07-16 10:09:45Potatoes with Tomato-Corn Saute
The star of this dish is the corn, which is perfect for summer. The ingredients are simple, as are most recipes from The Minimalist Baker. It takes about 30 minutes from start to finish and requires just one bowl. This recipe shouldn’t be this easy…but it is! A perfect combination of creamy, cheesy and salty, pairs well with tortilla chips, and somehow it’s still light and summery.
INGREDIENTS
2 Tbsp. olive oil, divided
3 cups fresh corn, cut off the cob (about 3-4 ears)
1 shallot or ½ sweet onion, chopped
1 clove garlic, minced
1/2 cup light sour cream or plain Greek yogurt
4 ounces (1/2 package) 1/3-fat cream cheese
1 cup grated cotija cheese + more for topping
1/4 tsp. each sea salt and ground black pepper
DIRECTIONS
Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. olive oil, shallot (or onion) and garlic. Stir constantly to prevent burning.
Add corn, 1/4 tsp. each sea salt and pepper and stir. Cook for 5 minutes until shallots (or onions) appear softened and the corn is slightly darker in color. Then remove from heat.
In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined. Use additional Tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly.
Serve with veggies, tortilla chips, crackers or baguette bread.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-16 10:02:262013-07-16 10:07:57Summer Corn and Cotija Cheese Dip
Sweet onions are so versatile and fun to experiment with. 0ne of our favorite recipes, from Barefoot Contessa, is fun to make and can be served alongside sandwiches, burgers and steaks!
INGREDIENTS
2 or 3 onions
2 cups buttermilk
Kosher salt and freshly ground black pepper
1 1/2 cups all-purpose flour
1/4 cup (medium) yellow cornmeal
1 quart vegetable oil
DIRECTIONS
Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside. When you’re ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don’t crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.
Potatoes with Tomato-Corn Saute
Potatoes with Tomato-Corn Sauté
This speedy Cooking Light side dish of potatoes with tomato-corn sauté is complemented by fresh corn kernels, summer tomatoes, fresh cilantro and shaved Parmesan cheese.
INGREDIENTS
DIRECTIONS
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and next 3 ingredients (through pepper) to pan; sauté 2 minutes. Add potatoes and tomatoes to pan; cook 1 minute. Top with cilantro and cheese.
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Summer Corn and Cotija Cheese Dip
Summer Corn and Cotija Cheese Dip
The star of this dish is the corn, which is perfect for summer. The ingredients are simple, as are most recipes from The Minimalist Baker. It takes about 30 minutes from start to finish and requires just one bowl. This recipe shouldn’t be this easy…but it is! A perfect combination of creamy, cheesy and salty, pairs well with tortilla chips, and somehow it’s still light and summery.
INGREDIENTS
DIRECTIONS
Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. olive oil, shallot (or onion) and garlic. Stir constantly to prevent burning.
Add corn, 1/4 tsp. each sea salt and pepper and stir. Cook for 5 minutes until shallots (or onions) appear softened and the corn is slightly darker in color. Then remove from heat.
In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined. Use additional Tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly.
Serve with veggies, tortilla chips, crackers or baguette bread.
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Cornmeal Fried Onion Rings
Cornmeal Fried Onion Rings
Sweet onions are so versatile and fun to experiment with. 0ne of our favorite recipes, from Barefoot Contessa, is fun to make and can be served alongside sandwiches, burgers and steaks!
INGREDIENTS
DIRECTIONS
Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside. When you’re ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don’t crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.
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