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Summer may be coming to a close, but that doesn’t mean we can’t enjoy the sweet tastes of the garden for while longer yet. The corn is coming in fast and furious and is at its sweetest and juiciest right now – perfect for fresh recipes like this super easy salsa. Serve this with our Original Raincoast Crisps, your favourite crispy tortilla chips, or alternatively alongside some grilled chicken or fish at this weekend’s Labour Day BBQ!

avocado_corn_salsa_DL_Acken_0255Makes 3 cups

  • 2 cups fresh corn kernels
  • 2 tsps olive oil
  • 1 jalapeño, seeded and diced
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon sea salt
  • 1 avocado, halved, seeded, peeled and diced

In a sauté pan over a medium heat warm the olive oil add the corn sauté for 1-2mins. Remove from the heat and spoon into a mixing bowl combine with, jalapeño, red onion cilantro, lime juice, and salt. Stir in avocado.

Sweet corn from the Fraser Valley is one of the best things about late summer here on the west coast, so I’m always looking for different ways to serve it as much as I can while it’s fresh in the markets. This corn pudding is a must for my family! Light as air and absolutely delicious, it’s perfect for a luncheon when served up with a green salad, or try it as a supper side with your favourite grilled meats. The recipe is easily adaptable for a crowd when made in a large family style baking dish, or serve it in individual ramekins for an elegant presentation. No matter how you dish it up, I guarantee this one will be a hit!

Makes 8 servings

  • 1/4 cup (62 mL) olive oil
  • 3 cups (750 mL) fresh yellow corn kernels cut off the cob – approx. 4 ears
  • 1 cup (250 mL) chopped yellow onion 
  • 4 extra-large eggs
  • 1 cup (250 mL) milk
  • 1 cup (250 mL) cream
  • 2 tablespoons (30 mL) chopped fresh basil leaves
  • 2 teaspoons (10 mL) sea salt
  • 1/2 teaspoon (2.5 mL) freshly ground black pepper
  • 1 cup (250 mL) grated extra-sharp cheddar, plus extra to sprinkle on top

Preheat the oven to 350 degrees F. Grease the inside of an 8 to 10-cup baking dish or 8 individual ramekins.

Heat the olive oil in a large saute pan and saute the onion over medium-heat for 5 minutes. Stir in corn and cook additional 2 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. . Add the basil, sea salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish(s). Sprinkle the top with more grated cheddar.

Place the dish in a larger baking pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes or until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

If there is one flavour that personifies the taste of summer, it has to be fresh, ripe tomatoes, followed closely by corn straight off the cob and basil from the garden: this salad has them all! The quantities and varieties are variable, but we’ve given you some loose parameters for a platter that will serve 6-10. I encourage you to try as many varieties of tomatoes as you can: the colours, shapes and sizes add greatly to the beauty of the dish.

  • 3 large-ish sized balls of burrata or Mozzarella di Bufala
  • 1 large platters worth of tomatoes in any and all shapes, sizes and varieties
  • 2 ears of corn, kernels cut from the cob
  • 1 handful of basil, cut into chiffonade
  • 1/4 cup best quality balsamic vinegar
  • 1/3 cup + 1 Tbsp. good quality extra virgin olive oil
  • fresh ground black pepper
  • Fleur de Sel or other flaky sea salt

Cut tomatoes and arrange on a platter. Tear the mozzarella into large chunks and mix in with tomatoes.

Saute the corn kernels in 1 Tbsp. of  EVOO for 2 minutes on medium high heat. Remove from heat and stir in half of the basil. Pour corn and basil mixture over tomatoes and mozzarella. Top salad with the remaining fresh basil and drizzle with balsamic and remaining EVOO. Add fresh ground pepper and sea salt to taste.

Linda Yorke - August 10, 2013 - 6:43 pm

Delicious! If you have fresh summer tomatoes and corn and want to show them off then this is your perfect salad. So easy and so tasty!

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