Grilled Corn Tacos
Makes 4 servings
Handful of whole green beans, about 1 cup
3 ears of fresh corn
¼ cup chopped grilled onion
½ cup halved or quartered cherry tomatoes
1 teaspoon extra-virgin olive oil
Juice of 1 lime
½ cup chopped cilantro
Sea salt and freshly ground black pepper
8 to 10 tortillas
½ cup crumbled feta cheese
1 serrano pepper, sliced, optional
Prep the green beans by blanching them in boiling water for 3 minutes, then transfer to a bowl of ice water. Once cool, transfer to a towel to dry and set aside.
Make the filling. Heat a grill to medium heat and grill the blanched green beans and the whole ears of corn until charred on all sides.
Chop the green beans into 1” pieces and add them to a large bowl with the onion and tomatoes. Slice the kernels off the corn and
add those to the bowl as well. Add the olive oil, lime juice, cilantro, pinches of salt and pepper, and a few spoonfuls of salsa and toss. Season to taste.
Grill or warm the tortillas. Assemble the tacos with the corn taco filling, feta cheese, and serrano slices, if desired. Top with salsa and serve the extra on the side.
Recipe from Love and Lemons
Broccoli Stir Fry
Makes 4 servings
- 1 1/2 pounds (2 large heads) broccoli
- 1 pound protein of choice
- 1 medium red onion
- 1 orange bell pepper
- 2 portobello mushroom caps
- 3 garlic cloves
- 2 teaspoons ginger, grated (about a 2-inch nub)
- 2 tablespoons mirin
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon Sriracha hot sauce
- 2 tablespoons sesame oil (regular, not toasted)
- Kosher salt
- For the garnish: sliced green onion, sesame seeds (optional)
Chop the broccoli into large florets (about 6 cups florets total). Chop the red onion into bite sized squares. Dice the pepper into bite sized squares. Remove the stems from the portobellos (if necessary), slice them into strips, then cut the larger pieces in half. Place all of the vegetables in a large bowl.
If using chicken, chop into bite-size chunks.
Mince the garlic. Peel the ginger and grate it. Place them together in a small bowl.
Stir together the mirin, rice vinegar, soy sauce, and Sriracha in a small bowl.
In a large skillet over high heat, and heat the oil. Add protein, broccoli, red onion, bell pepper, and mushrooms and cook 6 to 7 minutes until just starting to brown on edges, stirring occasionally.
Add the garlic and ginger cook for 1 minute more, until broccoli is crisp tender but still bright green. Turn off the heat and add the sauce, stirring until combined. Taste and add additional pinches salt as necessary. Serve immediately. Garnish with sesame seeds and green onion (optional).
Recipe from A Couple Cooks
Peach, Corn and Cucumber Salad
Makes about 5-6 cups
2 ears sweet corn, shucked
2 peaches, cored and cut into chunks
1 cucumber, roll-cut or cut into chunks
3 scallions, sliced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons white wine vinegar
Flaky sea salt
Ground sumac, for serving
Cut corn from cob then transfer to a medium microwave-safe bowl with 2 tablespoons water; cover tightly with plastic wrap and microwave for 3 minutes. Let stand 5 minutes then carefully remove plastic, drain and transfer to a large bowl with peaches, cucumber and scallions.
Add oil, lemon juice, ½ teaspoon flaky sea salt and 10 turns of cracked pepper; toss to combine.
Season with additional salt and vinegar to taste.
Transfer to a serving plate and sprinkle with ¼–½ teaspoon sumac and a bit more flaky sea salt.
Recipe from Zestful Kitchen