Tag Archives: Corn

Tomato Bounty – – – Corn and Tomato Salad

15 Jul

Look at all these tomatoes!!!!!

On Saturday morning after returning home from the Farmers Market, I saw an email from my favorite farmers down the road from me – Skippack Creek Farm. I get all of my tomatoes from them – and all of my herbs and vegetable plants from them in the beginning of the season. They are super nice and friendly and they run an organic farm. I love their produce – but I also love chatting with them and seeing them either at local farmers markets or their own farm stand!

Look at these 2 mutants

Mutant tomato show-down

As I was saying, I got an email from my friends saying that since I was one of their fave customers and they liked me so much, they wanted to give me a free bag of tomatoes!!! Um, YES PLEASE! Their tomatoes taste like bites of juicy heaven. I jumped on it. When I saw how much they were giving me, my mind started to wander thinking “what can i make? what can i make?”

Fresh, simple ingredients

I settled on meaty tomato sauce (which I’ve never made before, and I totally “wung” it without a recipe!) and a fresh Tomato Corn Salad. This corn salad is my mom’s recipe. She made it a couple times earlier in the season and we INHALED it at dinner!

Want to stick my face in there

This salad is so fresh and delicious and SIMPLE SIMPLE SIMPLE! It’s just a couple ingredients – and it’s completely customizable! You want to add beans? Add beans. You want to omit the jalapeno? Go for it. (In fact, my mom’s recipe does not include jalapeno – I added that)

Up Close and Vegetable

The best is if you used sweet corn, you will think there is sugar in this recipe. But there’s not! The sweet corn and the acids together give off a sweet taste that makes you want more!

Cant wait to eat this!

Corn and Tomato Salad


  •                     3-4 roma (plum) tomatoes, chopped
  •                     4 ears corn, cooked
  •                     1 jalapeno pepper, seeded and finely chopped
  •                     1/2 small red onion, finely chopped
  •                     2 cloves garlic, minced
  •                     1/2 bunch fresh cilantro, chopped
  •                     2 tblsp Red Wine Vinegar
  •                     1/4 cup olive oil
  •                     salt and freshly ground black pepper to taste


Dice tomatoes, jalapeno, and onion. Cut kernels from cooled corn cobs. Add garlic, cilantro, salt, and pepper. Ad the red wine vinegar and olive oil and stir together! Serve cool or room temperature.


Cheddar Jalapeno Cornbread Muffins

8 Jul

My dear friend, Liz Kaiser, was texting me earlier this week looking for good cornbread recipes that include whole kernels of corn. She was looking for a moist cornbread recipe to showcase the corn. My cornbread recipes didnt have what she wanted, but I quickly found a couple decent recipes on foodgawker. Then I told her she was crazy for baking in this heat, to which she agreed. And then I proceeded to bake both these and a birthday cake for Robbbb on the hottest (102) day of the year…..who’s crazy? Oh, right…..

Dry Ingredients

Wet Ingredients

I was perusing foodgawker 2 nights later and came across this recipe for cheddar jalapeno cornbread muffins. I started reading the recipe and immediately was drawn to it. And I decided I needed to bookmark to try. But I had some buttermilk on hand and had most of the other ingredients – including a fresh jalapeno from my garden! So I decided to try this recipe ASAP!

Wet, Dry, corn, and pepper

The mixture

These muffins are CHOCK full of flavor! I also included about a cup of corn, and almost a cup of diced jalapeno because I love the taste and like chunky muffins. I also ended up using 2 cups of shredded cheddar. Oooops 🙂

Ready to bake

Freshly baked

Talk about taste……let me tell you how moist and delicious these babies are! I can envision taking these to a picnic/BBQ or using as an accompaniment to a BBQ meal. In fact, I will be making BBQ chicken and serving these on the side 🙂

Look at that lil beauty

Pile of Yum

Extreme Closeup

Cut Open

This recipe definitely makes more than 12 muffins as it says…..My count was about 24 muffins.

Cheddar Jalapeno Cornbread Muffins

Yield: 12 muffins


  • 1 1/4 cups flour
  • 3/4 cup yellow cornmeal
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups buttermilk
  • 2 lg eggs
  • 4 Tbsp cheddar cheese, grated (plus some for topping)
  • 2 Tbsp butter, melted
  • 3/4 cup corn kernels
  • 3 Tbsp jalapeño, chopped


Preheat oven to 425 degrees.

In a large bowl combine the flour, cornmeal, baking powder, baking soda and salt.

In another bowl whisk together the buttermilk, eggs, cheese, and butter.

With a large spoon slowly stir in the wet ingredients to the flour and cornmeal. Add the corn kernels and jalapenos.

Place into greased muffins pans and fill about 3/4 of the way. Top each muffin with a little bit of cheese and bake for 10 minutes or until golden. (NOTE: In my oven, the muffins took more like 15-17 minutes – so check them at 10 and add on time so they get really nice and golden on top)

Shrimp and Corn Chowder

13 Mar

I cant not post this recipe after making it again this past weekend and talking about how delicious it is……I came across this recipe online somewhere. I loved the colors of the pinky shrimp with the yellow corn and green poblano peppers. It looked colorful and delicious. I held on to it for a while….then shrimp went on sale at the supermarket so I snagged some and decided to try this chowder out!

The ingredients

Peppers, onions, and celery

There is a small amount of prep work involved – chopping peppers and onions and peeling/deveining/chopping shrimp…..But the creaminess and taste make up for it. I also decided to throw in some red peppers to give it more color. When chopping the poblano peppers, make sure to wear latex gloves so you dont touch yourself later on and burn your skin/eyes.

Cooking the Corn Roux

The processed corn roux

There is a zing of cayenne and pepper at the end of each bite that lingers in your memory long after you’ve licked the bowl clean. This is the kind of soup that makes you post about how awesome it is on facebook (GUILTY)!

Sauteeing the Veggies

Simmering Chowder

This chowder is PACKED with corn – so if you are a corn-lover, this is for you. It also freezes well so you can put it into tupperware in the freezer for work lunches throughout the week!

So Delicious

Shrimp and Corn Chowder

  • 1 medium, sweet onion, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons butter and/or rendered bacon fat
  • 2 large poblano peppers, seeded and chopped (wear gloves when you handle)
  • 2 16-ounce packages of frozen sweet corn, thawed
  • 2 tablespoons butter
  • 2 tablespoons (or more) flour
  • ~28 ounces chicken broth
  • 1 cup heavy cream (I use Whole Milk instead of cream to save calories)
  • 1 tablespoon honey (optional)
  • 1/2 teaspoon cayenne pepper, or to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 1 to 1 1/2 pounds raw shrimp, peeled, deveined, and coarsely chopped (I use 2 pounds shrimp)
  • small bunch fresh cilantro (can also use parsley instead)
  • lime wedges, for serving

Prepare creamed corn from one package of frozen corn (or fresh corn, if available). Heat 2 tablespoons of butter in a medium-sized sauce pan. Stir in 2 tablespoons of arrowroot flour to make a roux and cook, stirring, for about a minute until the arrowroot is blended in smoothly. Add one package of corn and a good dollop of heavy cream to almost cover the corn, continuing to stir over medium heat until it thickens up. Add a little chicken broth, if it is too thick. Use an immersible blender (or food processor) to puree the corn, leaving small bits of corn kernels intact. Season with kosher salt and pepper, to taste. Set aside.

In a stockpot, melt 2 tablespoons bacon fat or butter. Add onion, celery, and poblano peppers; saute until soft (around 6 minutes). Add creamed corn, the second package of thawed corn, chicken broth, the remaining cream, and cayenne pepper. Add honey, if needed (some corn is sweeter than other corn and may not need sweetening). Bring to a boil, then reduce heat and simmer at least 15 minutes.

If you would like the chowder to be thicker, remove about 1/4 cup of liquid from the pot and mix with 1-2 tablespoons of arrowroot flour to make a smooth paste. Whisk back into the simmering soup and continue to cook until desired consistency is reached.

Add shrimp and cilantro; simmer gently until shrimp are cooked through (about 5 minutes). Season with salt and pepper, to taste. Serve hot, with a good squeeze of lime juice.

TIP: As mentioned above, wear rubber gloves when handling the poblano pepper to prevent the spicy juice from transmitting to your hands. This way, if you touch your face or rub your eyes, you wont experience the painful burn. Take it from someone with experience….

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