corn

Corn with Cilantro Cumin Butter

By: Co+op, stronger together

Total Time: 10 minutes

Servings: 6

Brighten up your summer meal with this fresh and tasty corn on the cob recipe.

Ingredients

  • 6 ears of corn, shucked

  • 1/4 pound (1 stick) unsalted butter, at room temperature

  • 2 tablespoons cilantro, finely chopped

  • 1 teaspoon ground cumin

  • 2 tablespoons fresh lime juice

  • 1/2 teaspoon chili powder (optional)

  • 1/2 teaspoon salt (optional)

Preparation

  1. Bring a large pot of water to boil on the stove. While waiting for the water to boil, blend together the butter, fresh cilantro and cumin in a bowl or food processor. Add the lime juice and mix until incorporated, and set aside. Place ears of corn in boiling water, and cook for 3 to 5 minutes until kernels are bright yellow and just tender. Remove from the heat and drain.

  2. Spread the seasoned butter on hot corn, dust with chili powder and salt if desired, and serve immediately. Wrap any leftover butter in plastic wrap or waxed paper.

Serving Suggestion

This versatile seasoned butter is also delicious on grilled tuna steaks, chicken breast, or toasted baguette slices.

Nutritional Information

181 calories, 6 g. fat, 10 mg. cholesterol, 29 mg. sodium, 32 g. carbohydrate, 3 g. fiber, 6 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Chipotle Corn Chowder

By: Co+op, stronger together

Total Time: 35 minutes, 20 minutes active

Servings: 4

Nothing says comfort like homemade soup. This delicious chipotle corn chowder will warm and delight the whole family!

Ingredients

  • 1/4 pound unsalted butter

  • 1 yellow onion, diced

  • 2 carrots, diced

  • 2 celery ribs, diced

  • 2 cloves fresh garlic, minced

  • 1 poblano pepper, diced

  • 2 cups button mushrooms, quartered

  • 1/4 cup all-purpose flour

  • 1 quart chicken or vegetable stock

  • 2 russet potatoes, diced in 1/2" cubes

  • 3 cups fresh roasted or cooked corn kernels

  • 2 tablespoons fresh thyme, minced

  • 1 tablespoon chipotle chili pepper

  • Pinch of cayenne pepper

  • Pinch of ground cumin

  • Pinch of salt

  • Pinch of pepper

  • 2 cups heavy cream

Preparation

  1. In a large sauce pot on medium high heat, melt the butter.

  2. Add the onion and sauté for 2 minutes. Add carrots, celery and poblano pepper and sauté for 3-5 minutes until the vegetable begin to soften. Add in garlic and mushrooms and sauté briefly, then add the flour and stir well. Add the stock and simmer for 2-3 minutes. Add in potatoes and simmer for an additional 7-10 minutes. Add corn, herbs and spices and stir well. Add heavy cream, bring to a boil and then reduce heat and simmer for about 5 minutes. Garnish and serve hot.

Serving Suggestion

Garnish with fresh chopped cilantro or extra chipotle peppers. Serve with sides of sour cream, corn kernels, Cojita cheese, pico de gallo, crusty bread or tortilla chips.

Nutritional Information

527 Calories, 33 g. fat, 100 mg. cholesterol, 305 mg. sodium, 51 g. carbohydrate, 7 g. fiber, 12 g. protein

Posted by permission from StrongerTogether.coop. Recipe by Chris Ryding. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.