Secret ingredient: Corn!

Miracle noodles with cream cheese, smoked salmon and corn.

roasted corn salad

http://allrecipes.com/recipe/southwestern-roasted-corn-salad/

PERFECT corn on the cob with garlic butter. What else?

Corn chowder or Corn salad w/jicama:

Guiltless Corn Chowder

Cooking Spray
1 Tbsp olive oil
2 turkey bacon slices
1 large onion
2 carrots, chopped
2 celery stalks, chopped
2 medium baking potatoes, chopped small
½ green bell pepper, chopped
15 ounces frozen corn
1 bay leaf
1 Tablespoon fresh thyme
1 teaspoon paprika
1 teaspoons cayenne pepper
Black pepper to taste
1 and 1/2 tablespoon flour
6 cups low-sodium chicken stock
2 cups skim milk
Chopped parsley, for garnish

Nutritional Tidbit: Corn is a great example of a whole grain and is a good source of vitamin B1, Vitamin B5, folate, fiber, and Vitamin C.

Serves: 8

Spray interior of a large pot with cooking spray. Place pot over medium to medium-high heat and add olive oil. Chop bacon slices, add to oil and cook until crispy. Add onion, carrot, celery and cook for 2 minutes. Add potatoes, bell pepper, bay leaf, thyme, paprika, cayenne and pepper. Reserve 1/3 of the corn, add the other 2/3 and cook 10 minutes. Sprinkle flour into vegetables, stir for one minute until you can’t see the white flour any longer. Add chicken stock. Cover and bring to a boil.

In a blender, puree the reserved corn with the milk. Lower soup heat to a simmer, add milk and corn mixture to thicken. Simmer 5 minutes.

Remove from the heat. Pull out the bay leaf. Stir in parsley and serve.

Tip: For added flavor, roast potatoes and peppers under the broiler before adding to the pot

Serving Suggestion: Hollow out whole-wheat or sourdough dinner rolls to make single-serving soup breadbowls or serve with baked tortilla chips.

Options:
• Use any mix of frozen or fresh vegetables that you enjoy
• Add one pound of diced chicken once the broth is in, cook for 8 minutes before continuing with recipe


Kippia Salad
Inspired by Kip and Pia Gilbert

15 ounces (1 can) black beans, rinsed
15 ounces white corn (frozen or fresh)
1 red onion, chopped
4 cloves garlic, chopped
¾ pound jicama, chopped
2 jalapenos, seeded and chopped
½ cup fresh lime juice
2 Tablespoons olive oil
1 Tablespoon dried oregano
¾ cup cilantro, chopped
1 teaspoon cumin
2 Tablespoons olive oil
Pepper to taste

Serves: 16

Mix all ingredients and chill for 24 hours. Stir occasionally. Remove from refrigerator 1 hour before serving.

Tip: Try using the pulse setting on a food processor to take the work out of preparing. Protect your hands with rubber gloves when de-seeding the jalapeno – this can save you hours of burning pain.

Serving Suggestion: Serve with tortilla chips. Top chicken or fish.

Options:
• Use fresh or canned beans and corn
• Use any color onion you have available
• Add in a small can of diced, fire-roasted tomatoes
• Stir in 2 diced oranges


Nutritional Tidbit: Jicama is an excellent source of vitamin C. It also packs almost 6 grams of fiber per cup!

Like on Chopped!! Love that show.

I would try to pull of cornbread in 30 minutes. Whether it would work out is another question

I'd make cornstarch and corn oil then fry some food

Corn Chowder!