Serves: 12

• Ingredients

36 wonton skins
2/3 cup thick and chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-15 ounce can whole kernel corn, drained
1-15 ounce can black beans, rinsed and drained
1/4 cup sour cream

• preparation

Heat oven to 350 degrees.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until lightly golden brown.
Remove from pan; cool on wire rack. Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.

Serves: 16

• Ingredients

36 wonton skins
2/3 cup thick and chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-15 ounce can whole kernel corn, drained
1-15 ounce can black beans, rinsed and drained
1/4 cup sour cream

• preparation

Heat oven to 350 degrees.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4-inch by 1-inch, pressing against bottom and side.
Bake 8 to 10 minutes or until lightly golden brown. Remove from pan; cool on wire rack.
Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups.
Top each with 1/2 teaspoon sour cream.

Serves: 4

A delicious salmon recipe adapted from Canadian Living Magazine. Tested till perfect.

• Ingredients

1 tsp fennel seeds
4 small skin-on salmon fillets, 1 pound (450 g) total
1 tsp (5 mL) olive oil
Pinch each salt and pepper
lemon wedges

Sweet Corn Barley Risotto:

2-1/2 cups (625 mL) vegetable broth
2 tsp (10 mL) olive oil
1 onion, diced
2 cloves garlic, chopped
1 cup (250 mL) pot barley
1 cup (250 mL) fresh corn kernels, (about 2 cobs) or frozen corn kernels
3 green onions, chopped
1/2 cup (125 mL) grated Parmesan cheese
1/4 cup (60 mL) chopped fresh chervil or parsley
1 tsp (5 mL) lemon juice
1/2 tsp pepper
1/4 tsp salt

• preparation

Sweet Corn Barley Risotto:
In saucepan, bring vegetable broth and 2-1/2 cups water to simmer; keep warm. Meanwhile, in large skillet, heat oil over medium-high heat; cook onion and garlic until onion is softened, about 3 minutes. Add barley; cook, stirring to coat, for 1 minute. Reduce heat to medium; stir in corn and green onions. Add hot broth mixture; cook, stirring occasionally, until creamy and barley is tender but still slightly firm in center, about 45 minutes. Stir in Parmesan cheese, chervil, sour cream, lemon juice, pepper and salt.

Meanwhile, using bottom of heavy skillet, crush fennel seeds. Arrange fish on greased rimmed baking sheet. Brush with oil; sprinkle with fennel seeds, salt and pepper. Broil, 6 inches (15 cm) from heat, until fish flakes easily when tested, about 7 minutes. Serve with risotto and lemon wedges to squeeze over top.

Serves: 6

• Ingredients

2 cups fresh or canned corn kernels
3 fresh jalapeno chili peppers seeded and minced
2 cloves garlic finely chopped
1 red bell pepper seeded deribbed and finely diced
6 green onions white part and 2 inches of the tender green tops thinly sliced
2 eggs
1 1/4 cups flour
1/2 cup cornmeal
1 teaspoon baking powder
salt to taste
2 tablespoons fresh lime juice
1 1/2 cups milk
freshly ground pepper

FOR THE TOMATO
1 1/2 cups diced tomatoes
1/4 cup finely chopped red onion
1 fresh jalapeno or serrano chili pepper seeded and minced
2 tablespoons fresh lime juice
5 tablespoons chopped fresh cilantro
to taste salt and freshly ground pepper
1/3 cup vegetable oil
1 1/4 cups sour cream

• preparation

Cook corn kernels in lightly salted water for 1 minute. Drain, transfer to large bowl and cool. Add the chili peppers, garlic, bell pepper and green onions, mix well and set aside.
In a mixing bowl, whisk the eggs, flour, cornmeal, baking powder, 1 teaspoon salt and the lime juice. Add the milk and mix well to form a smooth batter.
Add to the corn mixture and stir to mix. Season to taste with more salt if needed, and pepper. Let stand at room temperature for 30 minutes.
To make the tomato salsa, stir together the tomatoes, red onion, chili pepper, lime juice, cilantro and salt and pepper to taste.
In a large frying over medium heat, warm 2 tablespoons of the oil.
Working in batches, spoon the batter into the pan to form pancakes 3 inches in diameter; do not crowd the pan. Cook, turning once, until golden brown on both sides.
Transfer to paper towels to drain. Repeat with the remaining batter, adding oil as needed to prevent sticking.
Place the pancakes on a platter or individual plates and top with the sour cream and salsa.

Serves: 8

• Ingredients

2 cups flour
2 tablespoons baking powder
1 teaspoon salt
2 cups yellow cornmeal
1/2 cup sugar
2 cups milk
2 large eggs
1 cup unsalted butter, softened

• preparation

Preheat oven to 425 degrees F.
Butter two 9-inch by 5-inch by 3-inch inch loaf pans. In a medium bowl, combine flour, baking powder, salt, and sugar. Add cornmeal and blend well. In a separate bowl, combine and beat milk, egg, and butter. Pour the wet ingredients over dry mixture. Stir to blend. Pour batter into pans. Bake for about 50 minutes. Cool corn bread on rack for 10 minutes. Turn out onto rack to cool completely. Refrigerate wrapped for 2 days, or freeze for 2 weeks.

Serves: 8

• Ingredients

3/4 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
1 cup yellow cornmeal
3/4 cup milk
1 large egg
1 tablespoon melted shortening
2 small chopped scallions
1/2 cup grated cheddar

• preparation

Preheat oven to 425F. In a medium bowl, combine flour, baking powder, salt, and sugar.
Add cornmeal and blend well. In a separate bowl, combine and beat milk, egg, and shortening.
Pour the wet ingredients over dry mixture. Stir to blend. Add the scallions and cheese.
Drop the mixture by large tablespoons onto the chili, leaving some space between mounds of batter.
Bake for about 20 to 25 minutes, or until top is golden brown.

Serves: 12

• Ingredients

2 1/2 cups yellow cornmeal
1 1/2 cups flour
1/2 cup sugar
1 tablespoon dried rubbed sage
1 tablespoon ground black pepper
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 1/4 cups buttermilk
1 cup chopped drained oil packed sun dried tomatoes, 1/4 cup oil reserved
1/2 cup butter, melted
4 large eggs

• preparation

Preheat oven to 400 degrees.
Butter two 9 1/2-inch diameter deep dish pie dishes. Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend.
Combine buttermilk, sun dried tomatoes, reserved oil, butter, eggs and whisk to blend. Stir buttermilk mixture into dry ingredients.
Divide corn bread batter between prepared dishes. Bake corn breads until tops begin to brown and tester inserted in center comes out clean, about 30 minutes. Cool slightly.
Cut corn breads into wedges; serve warm.
Note: Corn breads can be prepared 6 hours ahead. Cool completely.
Cover with aluminum foil. Reheat covered in 350 degree oven about 10 minutes.

Serves: 5

• Ingredients

5 ears corn, shucked and cut into halves
2 (13.5-ounce) cans full fat coconut milk
1 cup water
1 tablespoon salted butter
6 garlic cloves, minced
Leaves from 8 stems thyme
2 culantro leaves or 4 sprigs cilantro, leaves only, finely chopped
20 chives, finely chopped
2 small habanero peppers, stems removed
1/2 teaspoon salt, plus more as needed
1/2 teaspoon black pepper

• preparation

Shuck the corn.
Rinse each ear under running water and remove any straggling silk fibers that are still hanging on.

Halve the corn:
On a cutting board, use a large chef’s knife and cut the corn into halves. If the corn is small enough you can even just snap it in half using your hands.

Bring the liquids to a boil, then simmer:
In a deep and wide pot, add the coconut milk and water and bring to a rolling boil over high heat.

Add the butter, garlic, thyme, cilantro, chives, habanero, salt, and black pepper. Let it simmer for 10 minutes.


Boil the corn:
Add the corn and let it all simmer on low heat for 20 minutes. Turn the corn every 8 to 10 minutes using metal tongs or a fork. Be careful not to burst the pepper in the simmer liquid if you don’t want it spicy.

You’ll know it’s ready when the coconut milk is reduced enough that it is thick and coats the corn heavily. You don’t want it like a soup, but more so reduced with some gravy.

Serve: Once the corn is cooked remove it from the pot and serve it warm or at room temperature.
Serve coconut milk in bowls and enjoy with the corn. This can be served by itself or as a side dish.

Refrigerate leftovers in an airtight container for up to 1 week.

To reheat, place the corn in the same pot used to cook it and add 2 tablespoons of water. Over medium-low heat, bring to a simmer and heat for 5-10 minutes.

Serves: 8

• Ingredients

1 16-oz can whole kernel corn, drained
1 16-oz can cream-style corn
1 teaspoon melted butter
1 teaspoon salt
1 teaspoon sugar
2 teaspoons cornstarch
5 eggs
1 cup milk
1 cup heavy cream
bread crumbs

• preparation

Preheat oven at 300 degrees.
Combine the whole and cream corn, butter, salt, and sugar.
In a separate bowl, beat the eggs lightly, and whisk in the milk and cream. Combine with the corn mixture.
Pour into a well greased shallow baking dish, no more than 3/4 full. Bake for 40 to 50 minutes or until center is firm.
Note: bread crumbs may be sprinkled over top of pudding half way during the baking process.

Serves: 4

The recipe is derived from the grilled Mexican corn esquites

• Ingredients

1 small red onion, thinly sliced
2 large small jalapeño peppers, thinly sliced
1/3 cup (75-80 mL) lime juice, plus 1 extra lime for finishing
4 tablespoons extra virgin olive oil, divided
Kosher salt to taste
black pepper to taste
6 ears of corn or 2 cups corn kernels
1/2 teaspoon paprika
1 pint cherry tomatoes, sliced in half or quarters
1 (15-ounce/440g) can of cannellini beans drained and rinsed
2 medium ripe avocados, diced
3 tablespoons fresh basil leaves, slivered

• preparation

In a large bowl, mix together the thinly sliced red onions, thinly sliced jalapeños, 1/3 cup lime juice, and 3 tablespoons of the extra virgin olive oil. Season with salt and black pepper and marinate the mixture for 30 minutes or more.

Shave the corn kernels from the cobs.
Heat a large cast iron skillet over medium-high heat with the remaining 1 1/2 tablespoons of the extra virgin olive oil. Add the corn kernels. Cook the corn for 3-5 minutes until charred in spots while tossing them.Add the paprika during the cooking and toss to combine.


Add the charred corn to the bowl with the marinated onions and jalapeños. Add the sliced cherry tomatoes and drained beans. Season to taste with salt and pepper and the juice from the extra lime, toss to combine and taste to adjust the seasonings if required.
Add the basil and toss to combine. If serving the salad immediately, dice the avocado and mix gently to combine.

Serves: 4

• Ingredients

2 red peppers
3 zucchini
2 corn cobs
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons chopped fresh thyme or oregano
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon each pepper and sugar
3/4 pound boneless skinless chicken breasts
4 cups fusilli noodles

• preparation

Seed and core red peppers; cut into 1-inch wide strips. Cut zucchini diagonally into 1/2 inch thick slices. Brush corn and zucchini with 2 tablespoons of the oil.
On lightly greased grill over medium heat and with lid closed, cook vegetables, turning corn often and peppers and zucchini halfway through cooking time until tender. Cool.
Slice kernels off corn and transfer to a large bowl. Cut red pepper strips into 3/4-inch chunks; add to bowl along with zucchini slices. Meanwhile, whisk together remaining oil, vinegar, thyme, mustard, salt, pepper and sugar.
Brush 2 tablespoons of the dressing over chicken. Grill chicken over medium-high heat with lid closed until no longer pink inside.
Slice into thin strips.
Cook pasta until tender but firm. Drain and rinse under cold water. Add to vegetables along with remaining dressing; toss to coat.
Top with chicken.

Serves: 6

• Ingredients

1 cup dried green or brown lentils
2 cups corn kernels
1 cup chopped celery
1 cup chopped Italian parsley
3/4 cup chopped red onion
1/4 cup balsamic vinegar
1 tablespoon fresh sage
1 tablespoon olive oil
1 teaspoon grated orange rind
1 teaspoon salt
1/2 teaspoon pepper

• preparation

Sort lentils, discarding any discolored ones; rinse and drain.
Cover lentils with water; bring to boil and cook for 25 to 30 minutes or until tender. Drain and let cool.
Combine lentils, corn, celery, parsley, onion, vinegar, sage, oil, orange rind, salt and pepper; toss.

Serves: 4

• Ingredients

Serves 4

1-2 1/2 pound cod fillet, with skin
5 teaspoons coarse salt
1 teaspoon freshly ground white pepper
3 tablespoons chives
1/4 cup fresh flat leaf parsley
3 tablespoons fresh cilantro
1/4 cup olive oil, plus more for sautéing
2 teaspoons unsalted butter, cut into bits

Corn pudding (recipe follows)
Red Pepper Coulis (recipe follows)

CORN PUDDING
serves 4
4 cups frozen corn
1/2 cup low sodium chicken stock
coarse salt
freshly ground black pepper
1 tablespoon cornmeal, toasted
4 tablespoons unsalted butter


Red Pepper Coulis:

1 sweet red pepper
1 tablespoon olive oil
1 small onion, chopped
1 large clove garlic, minced
1/2 cup tomato juice
1 tablespoon white wine
2 teaspoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper

• preparation

Season cod with salt and pepper. Wrap in plastic wrap, and refrigerate overnight.
In blender or food processor, combine chives, parsley, cilantro, and olive oil until thick and paste like. Remove cod from plastic wrap. Pat with paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours. Heat oven to 350 degrees.
Heat a large sauté pan over high heat. Add olive oil to coat pan. When it is hot, add cod. Shake pan to be sure fillets do not stick. Add butter, a little at a time, shaking pan so butter slides under cod and combines with oil. Sauté until browned.
Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding. Garnish with red pepper coulis.

CORN PUDDING
serves 4
Place corn in small saucepan; add stock. Heat over medium heat, and cook, stirring frequently and pressing with the back of a spoon, until reduced, about 5 minutes. Season with salt and pepper. Add cornmeal. Whisk in butter and continue to cook, until melted and heated through.

RED PEPPER COULIS:

Grill or broil red pepper until blackened all over, about 20 minutes. Let cool. Peel, halve and seed; chop and set aside. In nonstick skillet, heat oil over medium heat; cook onion and garlic until golden, 5 minutes. Add lemon juice, wine, roasted pepper, basil, salt and pepper; bring to boil. Reduce heat; simmer for 3 minutes. Purée in blender or food processor.

SOURCE
Martha Stewart Living Television

Serves: 4

Elote, also known as Mexican street corn, is grilled corn on the cob slathered with an irresistibly salty-tangy mix of mayonnaise, sour cream, cotija cheese, lime juice, and chile powder. The addition of cilantro and a poblano chile turns them into another hand-held treat: pizza.

If you don't have a pizza stone, don't worry, you can still get a crisp crust. Preheat a 13- x 9-inch sheet pan (not a cookie sheet) in the oven. After it preheats, coat the pan evenly with cooking spray, then sprinkle it with cornmeal before adding the pizza dough.

• Ingredients

3 ears fresh corn, shucked
1 small poblano chile
1 pound fresh prepared pizza dough
All-purpose flour, for work surface
1 tablespoon cornmeal
2 tablespoons olive oil
8 ounces low-moisture part-skim mozzarella cheese, shredded (2 cups)
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon sour cream
1 tablespoon fresh lime juice (from 1 lime)
1 1/2 ounces Cotija cheese, crumbled (1/3 cup)
1/2 cup loosely packed fresh cilantro leaves
1/4 teaspoon smoked paprika
Lime wedges

• preparation

Preheat pizza stone, and grill corn:
Place pizza stone in oven. Preheat oven to 500°F. Heat a grill pan over high; coat with cooking spray. Add corn and poblano to pan. Cook, turning occasionally, until charred, 8 to 10 minutes. Remove from heat; cool 5 minutes. Cut kernels from corn cobs; discard cobs. Chop poblano, discarding stem and seeds.

Roll out pizza dough, top pizza, bake:
Roll dough out on a lightly floured surface into a 14-inch circle. Scatter cornmeal on preheated pizza stone. Transfer dough to stone. Prick dough liberally with a fork. Brush with oil. Top with mozzarella, leaving a 1-inch border. Top with corn and poblano; then sprinkle with salt and pepper. Bake at 500°F until cheese is bubbly and crust is golden, 10 to 12 minutes.

Make sour cream mixture:
Meanwhile, stir together sour cream and lime juice.

Drizzle sour cream mixture, and serve:
Remove pizza from oven. Drizzle evenly with sour cream mixture. Sprinkle with Cotija, cilantro, and paprika. Slice and serve with lime wedges.

Serves: 4

All the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.
Smoky, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce.

• Ingredients

2 tablespoons (30ml) vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 tablespoons (30ml) mayonnaise
1 tablespoon (30ml) sour cream
2 tablespoons (30ml) fresh lime juice
2 ounces (60g) feta or Cotija cheese, finely crumbled
1/2 cup finely sliced scallions, green parts only
1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
1 jalapeño or serrano pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)

Chili powder or hot chili flakes, to taste

• preparation

In a mixing bowl, whisk the mayonnaise, sour cream and lime juice.
Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.k
Add mayonnaise mixture, cheese, scallions, cilantro, jalapeño, garlic, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

Serves: 4

The spicy smoked salmon corncakes are cooked in a skillet, and serve as a brunch entree or appetizers with sour cream, chopped red onion, and lemon slices.

• Ingredients

3/4 cup yellow cornmeal
6 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large egg, beaten lightly
1/2 cup plus 4 tablespoons buttermilk
6 tablespoons cream cheese, softened
1 cup fresh corn kernels or thawed frozen corn
6 tablespoons finely chopped fresh chives
1 teaspoon finely chopped jalapeño peppers
1 cup smoked salmon, finely chopped
4 tablespoons vegetable oil
for garnish:
sour cream
chopped red onion
lemon slices

• preparation

In a medium bow, combine the cornmeal, flour, baking soda, and salt. In another medoum bowl, whisk together eggs, buttermilk, and cream cheese.
Chop half of corn coarsely and stir into buttermilk mixture with remaining corn, chives, jalapeño pepper, salmon, and cornmeal mixture until just combined.
In a large non-stick skillet heat oil over moderate heat. Drop batter by 1/4 -cup measures into skillet. Spread batter slightly to form 3 to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown.
Transfer corncakes to a warm platter, and keep warm.

PRESENTATION
Arrange 2 corncakes on each warm plate. Serve with sour cream, chopped red onion, and lemon slices.

Serves: 5

If halibut isn’t available (or too pricey), choose another white-flesh fish such as cod or haddock. Clam juice can be found alongside canned fish in the grocery store.

• Ingredients

2 cobs corn, shucked
3 tbsp (45 mL) unsalted butter
1 tbsp (15 mL) olive oil
1 small onion, finely diced
2 stalks celery, finely diced
1 large Yukon gold potato, peeled,
cut into 1/4-inch (5-mm) dice
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 cup (60 mL) all-purpose flour
1 cup (250 mL) dry white wine
3 cups (750 mL) vegetable broth
1/2 cup (125 mL) bottled clam juice
3/4 lb (340 g) halibut, cut into
large bite-size chunks
1/4 lb (115 g) smoked trout, flaked
into bite-size pieces
1/2 cup (125 mL) heavy cream (35%)
1/4 cup (60 mL) chopped dill

• preparation

1. Preheat grill to high. Clean and oil grate.
2. Grill corn, turning occasionally, until charred and cooked, 8 to 10 minutes. Transfer to a plate. When cool enough to handle, slice kernels off cob and set aside.
3. Melt butter and oil in a large pot over medium heat. Add onions. Cook, stirring occasionally, for 5 minutes. Add celery,
potatoes, garlic, corn and salt. Cook, stirring, until garlic is fragrant, about 2 minutes. Sprinkle in flour and cook, 1 minute. Add wine and cook, stirring, until almost all liquid has been absorbed. Pour in vegetable broth and clam juice. Bring to a boil then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until potatoes are tender and chowder thickens slightly, 10 to 12 minutes.
4. Stir in halibut pieces and cook until halibut is barely cooked, 2 to 3 minutes. Gently stir in flaked smoked trout and cream, cook until warmed through, 3 minutes. Remove from heat. Serve sprinkled with dill and crackers on side.

Serves: 8

• Ingredients

1 cup flour
1 cup cornmeal
1/4 pound shredded cheddar cheese
1 teaspoon finely chopped jalapeno
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup milk
1 egg
2 teaspoons melted butter

• preparation

Preheat oven to 400 degrees.
In a large bowl combine the flour, cornmeal, cheese, jalapeno, baking powder, sugar and salt.
In a small bowl, whisk together the milk, egg and butter. Add milk mix to the dry ingredients and stir just until moistened.
Pour into a greased 8-inch square pan and bake for 18 to 20 minutes.

Serves: 4

• Ingredients

1 pound bow-tie pasta
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 pint cherry tomatoes
3 ears fresh corn, kernels cut off
2 tablespoons unsalted butter
1/4 cup fresh basil leaves, torn into pieces

• preparation

Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.
Add the vegetables, butter and basil to the pasta and toss.

Serves: 4

A delicious , fresh, easy salad to make.

• Ingredients

1 cup frozen shelled edamame
5 Tbs. extra-virgin olive oil
2-1/4 cups fresh corn kernels (from about 3 medium ears)
2 Tbs. plain low-fat yogurt
2 Tbs. fresh lemon juice
1 tsp. clover honey
1/2 tsp. minced garlic
Kosher salt
Freshly ground black pepper
1 heaping cup quartered cherry tomatoes (about 15)
1/4 cup very thinly sliced fresh mint
1/4 cup very thinly sliced fresh basil

• preparation

Cook the edamame according to package directions. Drain and set aside to cool completely.
Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.
In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.
In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and toss again. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.

Serves: 5

Ugali is a thick porridge made from white maize meal cooked in water or milk until it becomes a thick dough. A piece of ugali serves as a spoon. Make a dent in the middle (swallow), and spoon a bite of draw soup (ogbono and okra soup are two examples).Ugali can also be made using sorghum, cassava or millet flour.
It is often called Sadza in Zimbabwe, pap in South Africa, Ugali in Tanzania, in Uganda, it’s called Posho. It is also popularly known as Nshima and mielie pap.

• Ingredients

2 cups maize flour (coarse cornmeal)
4 cups water
½ teaspoon of salt

• preparation

Boil – Add about 4 cups of water to a large heavy-bottomed saucepan. Add ½ teaspoon of salt. Bring to a boil, remove a cup of water, and set aside.
Add Cornmeal – Stir in the cornmeal a little at a time with a wooden spoon until it’s all in the pot. Keep stirring to prevent lumps. To avoid burning, you may have to take the saucepan off the heat while removing lumps.

Reduce heat and cook on low until the mixture thickens.

Final Stretch – Add the remaining boiled water, reduce the heat, cover, and simmer for 10 more minutes. Add some more water if it looks like it needs it. Turn off the heat.

Serve – Scoop out balls of the ugali mixture with a small bowl. Roll it into a ball by rolling it around the bowl. Or shape it by wrapping it in a plastic wrap. Serve ugali while hot with Kachumbari, nyama choma, sukuma wiki, or your favourite dishes.

Serves: 6

You can make the chili up to four days ahead; store it in an airtight container in the refrigerator. Reheat gently to serve.

• Ingredients

3 Tbs. extra-virgin olive oil
3 medium cloves garlic, minced
1 large red onion, finely chopped
Kosher salt
1 Tbs. hot paprika
1 Tbs. chili powder
1 Tbs. ground cumin
1 28-oz. can peeled chopped tomatoes
2 15-oz. cans chickpeas, drained and rinsed
2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
1 medium jalapeño, thinly sliced crosswise into rounds
1/2 cup sliced or slivered almonds
1/4 cup small basil leaves
6 scallions (white and light-green parts only), thinly sliced; more for garnish
Sour cream, for serving (optional)

• preparation

Heat 2 tablespoons. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until hot, about a minute. Add the garlic and onion and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly.
Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 2 teaspoons salt and cook for 8 to 10 minutes.

While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels.

Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.

Serves: 4

• Ingredients

3 Tbs. extra-virgin olive oil
3 medium cloves garlic, minced
1 large red onion, finely chopped
Kosher salt
1 to 2 Tbs. hot paprika
1 Tbs. chili powder
1 Tbs. ground cumin
1 28-oz. can whole peeled tomatoes
2 15-oz. cans chickpeas, drained and rinsed
2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
1 medium jalapeño, thinly sliced crosswise into rounds
1/2 cup sliced or slivered almonds
1/4 cup small basil leaves
6 scallions (white and light-green parts only), thinly sliced; more for garnish
Sour cream, for serving (optional)

• preparation

Heat 2 Tbs. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until shimmering hot, about 2 minutes. Add the garlic and onion, season with 1 tsp. salt, and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly. Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 1 Tbs. salt and cook until the peppers have lost their raw crunch, 8 to 12 minutes (at this point, if the chili looks too thick, add an additional 1 cup of water).

While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until goldenbrown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels and immediately season them with 1/2 tsp. salt.

Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.