Tag Archive for Corn

Vegetarian Chili

Vegetarian Chili

When I was trying to figure out what type of vegetarian chili to make for New Year’s Day, none of the recipes I saw completely appealed to me. So what did I do? I combined several recipes and threw in a few extra ingredients for fun! The result was delicious…and spicy!! Consider yourself warned! What I love about this dish is that you can very easily make it your own depending on your specific tastes. Since it was New Year’s Day, I threw in some black-eyed peas and greens. When I make it again throughout the year, I likely won’t use the black-eyed peas and will add more of another type of bean. 

Level of Difficulty: Easy
Time Required: Prep Time – 30 min; Cook Time – 3 hours


6 T. olive oil (better yet, garlic infused oil if you have it)

2 onions, chopped

2 carrots, chopped

5 celery stalks, chopped

2 green peppers, seeded and chopped

2 red peppers, seeded and chopped

4 zucchini, cut into cubes

1 can chipotles in adobo sauce, chopped

2 T. chili powder

2 T. dried oregano 

4-28 oz. cans diced tomatoes with liquid

1 can black beans, drained

1 can red kidney beans, drained

1 can chiles

1 can sweet corn, drained

1 can black-eyed peas, drained

2 bags baby kale

Shredded Cheddar Cheese (optional)

Special Equipment and Other Items Needed:

Large Pot

Preparing Vegetarian Chili:

In a large pot, heat oil over medium heat. Add onions and next 5 ingredients. Cook until vegetables are soft, about 10 minutes. Add the chipotles AND the adobo sauce, oregano, and chili powder. Mix well. Add the tomatoes and simmer, uncovered for 60 minutes. Add all of the beans, corn, chiles and kale. 

Spicy Vegetarian Chili

Simmer for an additional 30 minutes. Serve hot. Sprinkle with shredded cheddar cheese, if desired. 

Vegetarian Chili


You can use whatever beans and greens you like. I used the black-eyed peas since it was New Year’s Day and every good Southern knows you need black-eyed peas and greens on New Year’s Day for good luck! 

Got Leftovers?:

Double bag the leftovers in freezer safe resealable bags and it will last through the winter! 

Sauteed Corn

Sauteed corn is a great alternative to corn on the cob or canned corn (I think Melissa’s heart just skipped a beat on the thought of that one). It really is not hard to make and is a great compliment to any nice piece of protein!

Level of Difficulty: Easy
Time Required: 25 minutes


4 ears of corn (or one ear per person)

2 Tbsp. butter

1  tsp. sugar

salt and pepper to taste

Special Equipment and Other Items Needed:

Cast Iron Skillet (or other skillet)

Preparing Sauteed Corn:

Cut the kernels off of the cob into a bowl. Make sure you go back and scrape the milky liquid into the bowl as well. Melt butter in skillet over medium-high heat. Add corn and sauté for 10 minutes, or until the mixture is thickened. Stir in sugar, salt and pepper. 

Skillet Corn

Important Tips:

You have to be patient and get the milky liquid from the corn. 

Got Leftovers?:

Leftover sauteed corn is great on a salad or in vegetable soup!

Corn, Tomato and Zucchini Salad

When you are cooking a lot of heavy food for a meal, it is nice to have something light that also tastes really good. For the 4th of July, I was cooking a lot of BBQ. I had both BBQ ribs and pulled pork and both of those are pretty fatty and really heavy. Add baked beans and mac ‘n’ cheese and everyone is going to feel so full they won’t enjoy the rest of the evening. So, lighten’ it up!

Here is a great and simple salad using fresh from the garden ingredients.

Level of Difficulty:Easy
Time Required:Prep Time – 30min

Ingredients for 8-10 people:

5 ears of corn

1 pint of grape tomatoes, cut in half

1 large zucchini, diced

Juice of 3 limes

3 T Olive oil

1/2 red onion, finely diced

2 jalapenos, finely diced

salt, pepper, chili powder, cayenne to your taste

Preparing Corn, Tomato and Zucchini Salad:

Cut the corn off the cob and place in a small pot with about 1/2 cup of water. Place on high and stir a couple of times until the corn turns a bright yellow, maybe 4-5 minutes. Remove, drain and let cool.

While that is cooling, cut your tomatoes, zucchini and jalapenos. You can then juice your limes, add the olive oil and spices. Add in the corn and stir together. Give it a taste and add spices to meet your liking but remember that cayenne usually gets hotter after it has a chance to blend.

Serve cold with all your favorite summertime meals. Delicious!

cold picnic salad


I varied this from a Food Network recipe I saw that called for cucumber. I did not have any cucumber so I added the zucchini instead. I think it tasted better but nothing wrong with cucumber!

Grilled Side Dishes

Grilled Romaine Salad

To continue with our grilling series this week, today we have our favorite grilled side dishes! Please don’t think that the only side dishes you can make are grilled vegetables! Some of our favorites require a combination of using the grill and putting the finishing touches on in the kitchen. 

Green Tomato Caprese Salad

Grilled Mushrooms in Butter

Mexican Style Grilled Corn

Fire Roasted Tomatillo and Poblano Salsa

Grilled Romaine Salad with Tomato and Corn Tumble

Grilled Asparagus with Hollandaise

Grilled Polenta

Grilled Peaches



Grilled Corn Mexican Style

Mexican grilled corn

Since part of our “one dish – two ways” challenge was everything had to be cooked on the grill, I decided I needed to do something different with the corn. I’ve always heard about Mexican Street Food being famous for a grilled corn with lime, mayonnaise and cheese, so I thought I’d give it a try. I read a few recipes on the web and decided to adapt one of Tyler Florence’s versions because I trust his style.

Level of Difficulty: Easy
Time Required: Prep Time – 10min; Cook Time – 15 min


4 ears of corn in husk
1/4 cup cilantro, chopped
1t chili powder
3T mayonnaise
3T low-fat Greek yogurt
1 cup freshly grated parmesan or crumbled cojito cheese

UPDATE: I made this a 2nd time and just used mayo and no yogurt and jused the cojito crumbling cheese. WAY BETTER!!!

Special Equipment and Other Items Needed:

I use a microplane to grate my parmesan so it is nice a fluffy and melts easily


In a bowl, mix the yogurt, mayo, chili powder and cilantro together. Season the mixture with a little salt as needed. Grate/crumble the cheese into a separate bowl.

Grilled Mexican Corn

Heat grill to medium high heat.

Pull back husks on corn and remove silky threads. Return husks around corn. Place ears of corn in husks under some water to help prevent burning while they grill.

Place the corn on the grill and cook about 10-15 minutes or until done, turning every few minutes.

Mexican grilled corn

Remove from grill, pull back the husks to use as a handle, generously put mixture all over corn, squeeze some lime over top, top with the cheese  and serve!

Mexican grilled corn

First time I made it with the parmesan cheese mixed in

Second time I made it with cojita cheese crumbled on top - much better!!

Second time I made it with cojita cheese crumbled on top – much better!!


I liked the corn, but next time I do it I will add the cheese on top instead of in the mixture (I already adapted the instructions above to reflect that – I mixed the cheese into the rest of the ingredients when I made it).

Meal Ideas:

This was part of Melissa’s one dish-two ways meal which included Filet Mignon stuffed with spinach and manchego and a warm roasted tomatillo, onion and poblano salsa.

Doesn’t that get all over your face when you’re eating it? -Denise


Why, yes, yes it does! Is there a problem with that?! You don’t like to get a little dirty sometimes? I thought you liked 50 Shades! ~Melissa

Grilled Corn On The Cob

Grilled corn on the cob is so easy to make and my family loves it. It’s such a treat to have meals that are 100% on the grill because it makes cleaning up the kitchen so easy. The grill really is my non-human best friend. No, my coffee maker is. Wait…my wine opener. Too many choices…..never mind! The grill rocks!!!

Level of Difficulty:Easy
Time Required:Prep Time – 5 min; Cook Time – 30 minutes

Ingredients for 4:

4 ears of corn, husked
spread butter
salt and pepper

Special Equipment and Other Items Needed:


Preparing Grilled Corn on the Cob:

Preheat grill to medium-high heat. Make sure all of the silk (the stringy part that is sometimes on corn) is taken off. If you don’t please make sure you have lots of dental floss available. Spread the butter on the corn and sprinkle with salt and pepper. Wrap tightly in foil. Grill for 30 minutes, turning about every 10 minutes for even cooking. 
Grilled Corn on the Cob

Can you call this ‘grilled corn’ if you wrap it in foil and the corn never touches the grill? Just sayin’! Oh, and choosing between wine opener, coffee maker and a grill is easy…grill wins every time! You can open wine without a wine opener and make coffee on a grill!! ~Melissa

I knew you’d love this one!!! Here’s a question…can you call roasted chicken “roasted” when it’s actually grilled? -Denise

It WASN’T grilled!!! It was cooked over a grill acting like an oven!~Melissa

Leftovers Menu Idea: BBQ Pork, Skillet Corn, Sugar Snap Peas and Hasselback Potatoes

I had a rough work day last week that kept me from thinking anything about dinner but too tired to want to get the family back in the car to eat out. So, what to do, what to do! This is what my husband likes to call ‘scrounging’ and I am very thankful for a family that lets me have these kinds of nights every once in a while.

leftovers menu idea

Level of Difficulty: Easy Time Required: Prep Time – 15min; Cook Time – 45 min


BBQ Pork Tenderloin – leftover grilled pork tenderloin, sliced really thin and heated in BBQ sauce Leftover Skillet Corn Sugar Snap Peas with Terriyaki sauce Hasselback potatoes made with some Yukon gold potatoes I had at the house


The recipes have the details, but here are some bigger picture things. The potatoes will take the longest, so get them cut and in the oven. While they cook, you’ll have more than enough time to get everything else heated, the table set and the wine opened. Next up should be the sugar snap peas. You can prep them and have them ready to go for their last minute cook time. Everything else (corn and pork) were leftovers. They only take a few minutes at the end to reheat.