Tag Archives: corn

Summer Salad – Roasted Corn & Blueberry

Summer is here! Shut up and eat your fruit and veggies! That is all.


Salad ingredients:

  • 1 C blueberries, rinsed
  • 6-8 ears corn, roasted and cut off cob (or cut off cob and roasted)
  • 1/3 C red onion, diced finely
  • 1 English cucumber, peeled and quartered
  • 1 can chickpeas, rinsed and drained

Dressing ingredients:

  • 2 T EVOO
  • 2 T honey or agave
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • juice of 6 small limes
  • 1/2 tsp red pepper flakes

Toss ingredients with dressing. Chill. Serve!

Amazing additions to this would be: jalapeno, cilantro, feta, goat cheese, cherry tomatoes! YUM.

Doorganics Tacos

Mike Hughes I salute you.

It’s a rare opportunity when you can shake the hand of the person who not only planted, but harvested and DELIVERED your fruit and/or veggies to, your, door.  I don’t want to ruin the fantasy I have playing in my head about him digging up my little french radishes, putting them in a cooled green bin and driving them over to me personally just to say hi…but he basically did just that.

I’m going to keep this short and sweet.  Doorganics delivered today, thus, these tacos were created from my bin.  Go online, hook up with Doorganics and be pleasantly surprised.  I was.

I give you Doorganics Tacos.

  • 1 tablespoon, vegetable oil
  • 2 cups fresh white or yellow corn kernels
  • 1 cup chopped white onion
  • 1 jalapeno pepper, diced
  • 1 bell pepper, diced ( I used purple)
  • 4 french radishes, finely diced
  • 4 green onions, green parts diced only
  • 3 cloves garlic, finely chopped
  • 1 large tomato, roughly chopped
  • 1 large zucchini, diced
  • 1 cup cooked black beans, rinsed and drained
  • 2 teaspoons fresh oregano leaves
  • 1/4 teaspoon freshly ground black pepper
  • 8 warm corn tortillas
  • 1/4 cup salsa
  • goat cheese or Daiya to taste


  1. Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes, both peppers and cook 1 to 2 minutes, until warm-I like ’em crunchy still.  Add zucchini; cook until tender but not mush, 6-10 minutes; season with salt. Add corn, beans, oregano and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 tsp salsa, a few bits of radish, green onion and 1 tsp cheese.  This makes a TON more than 8 tacos worth.  I’m taking it to lunch tomorrow sans shells.

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Buttercrust Corn Pie with Fresh-Tomato Salsa

It’s getting to be that time of year again.  You know, when you are overwhelmed by all of the great produce in Michigan and start, dare I say it, hating things…like corn on the cob and tomatoes.  I have eaten so much corn and so many tomatoes this year that I almost can’t eat them any more.  The thought of putting a whole cherry tomato into my mouth is starting to make my gag reflex go off.  My one problem with feeling this way, is that as a vegetarian, eating seasonally  in Michigan means that I have to OD on fruits and veggies in the summer while they are ripe, pack my freezer with blueberries, strawberries and corn off the cob because come February, I start eating crap from the grocery store like tomatoes that are under ripe just so I can avoid winter squash that I have been force fed since November.  It’s a vicious cycle.  So, I’m trying to appreciate what I have for the moment, because in a few months when I want to start using apples as shooting targets, I will really want some corn on the cob, a juicy ripe tomato, or fresh green beans that I took for granted in August.

With all that in mind.  I made this Buttercrust Corn Pie a few nights ago from items in my fridge to combat the corn/tomato problem.  I had everything but the ripe olives which I just omitted and added a little extra salt to make it pop.

This recipe would make a GREAT potluck recipe as you can serve it at room temp and it still tastes great.  I am thinking of dragging it along to a tailgating party at GVSU in a few weeks.  It sets up quickly and once cool, it can be handled with ease in a napkin in your hand if need be (sans salsa of course).

Another recipe featuring corn and tomatoes comes from my friends at Meatless Monday.  I have not tried this but it looks post worthy.  Couscous Corn Salad with Tofu appears to be quick and painless.  Let me know how it turns out.


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