Jalapeño Corn Cakes

These corn cakes are quick and simple, thanks to the help of Jiffy Mix!! Use them as canopies for a party appetizer. Or, serve them along side my Gazpacho with Crab and Shrimp, like I did.



1 box Jiffy Corn Muffin Mix
1 Jalapeño - finely dice, seeds removed
Cumin
Chili Powder
Garlic Salt
White Pepper
1 Egg
3/4 cup Milk

Heat grill pan and grease with non stick cooking spray.

Mix everything together (you can add 2 T melted butter or shortening, if desired). Don't over mix, the batter will be lumpy.

Use a tablespoon to evenly place the batter on the hot grill pan. Leave room between each cake, so that they don't stick together.

Tip - How to Cut Corn Off the Cob

I love to use fresh corn cut off the cob. When it's in season, it's so sweet and crisp. The kernels are great raw in salads. You can also use them in puddings, soups, breads, or try it on your next pizza.

First, remove the husk and silk from the corn. If the silk sticks to the kernels, gently wipe them off with a clean cloth. Then, cut the tip off the ear so that you have a flat surface. This will make the cob more steady on the board. (I skip this step.)



Hold the stem end of the cob and place the cut tip end down on a large cutting board. Place a sharp chefs knife (or any sharp, large bladed knife) at the top of the corn. Run the blade straight down, towards the board. Turn the cob and repeat, cutting the next rows till all the kernels are removed.



Save the cob - I like to throw a de-kerneled cob or two in my stock when I'm making one.



If you're into gadgets, there's something called a corn zipper that you might be interested in. It comes in many different styles, some look like corn and others look like knifes, mine smiles at me. A zipper can be safer and more precise than a knife, but also more time consuming.



I think you'll enjoy finding new ways to use corn. Cut some off the cob and throw it in something unexpected today!


Corn and Heirloom Tomatoes on Puffed Pastry


Christine and I made these treats.


Corn Pudding with Pomegranate and Caramelized Onion Relish

Farmers Market Chowder

This soup, or chowder if you will, was inspired by the veggies I found at the market. I also used some tomatoes from Christine. Thank you Christine!

Hints: I don't measure. When I do show measurements, they're approximate. EVOO is extra virgin olive oil, and I like to type s/p for salt and pepper. Now, lets cook!

EVOO
Butter
1 Red Jalapeño - finely chopped
1 Red Bell Pepper - diced
3 Stalks Celery - finely diced
12 small Fingerling Potatoes
5-8 Cloves Garlic - chopped
Vegetable or Chicken Stock
1/2 cup Orange Lentils
6 Ears of Corn - kernels only
Heavy Cream
Half and Half
Fresh Tomatoes

Heat a large pot. Add EVOO and butter. When hot, add the 1st three ingredients and s/p. Cook till tender.
Then, add the potatoes and garlic. (I also added some spices at this point. I used Cajun seasoning, cumin and s/p.) Cover with stock and bring to a boil. Lower heat to med-med/lo and cook till the potatoes are just fork tender.
Add lentils and continue to cook for 15 minutes.
Stir in the corn, cream, and half and half (or milk if you want a thinner soup). Simmer over low heat for another 15 minutes.
Divide the diced tomatoes into the bottom of bowls. Ladle the hot soup on top of the tomatoes to warm them up with out cooking them.

This chowder is vegetarian, gluten free, and some tasty stuff!
Enjoy.