And I love that it brings this to my table....
"Hail-kissed" very juicy peaches
and this.....
Fresh Tomato Sandwiches on homemade bread with corn on the cob
And this...one of my recent favorites ways to use fresh corn....
Corn and Black Bean Salsa/Salad
This recipe is from Heather, and I LOVE it!!! The lime, the cilantro, the peppers....YUM!!! Make it while the corn is good, just don't flaunt it on Heather's blog as there is apparently not a great bean selection in Kazakhstan!
Here's the recipe:
2 1/2 cups fresh corn kernels (3-4 ears)
2 cups cooked black beans, rinsed and drained
1/2 cup red onion, minced
1/3 cup red bell pepper, finely diced
1 large jalapeno, finely chopped
3 T vegetable oil
2 T fresh lime juice
1/4 cup cilantro, finely chopped
salt
few drops of Tabasco (optional).
In a large bowl, combine the corn, black beans, red onion, bell pepper and jalapeno. Stir in oil and lime juice. Add cilantro, 1 tsp of salt and Tabasco and toss well.
Cover and refrigerate for 1 to 2 hours. Season with more lime juice, salt or Tabasco, if necessary, and served chilled or at room temperature.
My variations: I used one 15 oz. can black beans, one of black-eyed peas. I vary the peppers (red, yellow, green, purple). I wing the proportions a bit, depending on what I have on hand....and the fact that I think lime and cilantro should always be quadrupled! I rarely put in that much oil, and usually use olive oil. I often add tomato and cucumber. I use the green Tabasco.
Can be served it as a main dish with bread or tortillas, side dish with chips or any other way that strikes your fancy. It is just plain YUMMY!
Bon appetit!
p.s. I just noticed the use of all of the following "diced, minced, and chopped" in the recipe above....wonder if I ever chop the onion and mince the jalapeno? Tastes good anyway!
p.p.s. Any end of summer favorites and recipes you can recommend?
Here's the recipe:
Corn and Black Bean Salsa/Salad
2 1/2 cups fresh corn kernels (3-4 ears)
2 cups cooked black beans, rinsed and drained
1/2 cup red onion, minced
1/3 cup red bell pepper, finely diced
1 large jalapeno, finely chopped
3 T vegetable oil
2 T fresh lime juice
1/4 cup cilantro, finely chopped
salt
few drops of Tabasco (optional).
In a large bowl, combine the corn, black beans, red onion, bell pepper and jalapeno. Stir in oil and lime juice. Add cilantro, 1 tsp of salt and Tabasco and toss well.
Cover and refrigerate for 1 to 2 hours. Season with more lime juice, salt or Tabasco, if necessary, and served chilled or at room temperature.
My variations: I used one 15 oz. can black beans, one of black-eyed peas. I vary the peppers (red, yellow, green, purple). I wing the proportions a bit, depending on what I have on hand....and the fact that I think lime and cilantro should always be quadrupled! I rarely put in that much oil, and usually use olive oil. I often add tomato and cucumber. I use the green Tabasco.
Can be served it as a main dish with bread or tortillas, side dish with chips or any other way that strikes your fancy. It is just plain YUMMY!
Bon appetit!
p.s. I just noticed the use of all of the following "diced, minced, and chopped" in the recipe above....wonder if I ever chop the onion and mince the jalapeno? Tastes good anyway!
p.p.s. Any end of summer favorites and recipes you can recommend?
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3 comments:
Me! Delve into the archives on my main blog and you'll find a reicpe for Tomato Tart - scrummy!
Here's the link to Clare's tart...If I find all the ingredients in the lovely US of A and make it, I'll post about it here!
http://dordognequilter.wordpress.com/?s=tomato+tart
It's perfect to hold on to summer for just a little bit longer... Thanks! And the milkman does still deliver - in glass bottles, every Tuesday morning but now we call him a 'milk-carrier'...
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