Wednesday, August 11, 2010

Farmer's Market Finds

It's that time again. Time when Midwest farmer's markets explode with ears of fresh sweet corn. There are many ways I'd rather spend my time besides shucking corn. Bringing golden kernels from cob to plate is a complex lesson in entomology, biology and general ickiness. At best, you will render yourself a bowlful of gorgeous golden nuggets with only a slight bit of sludge under your nails and a big fat mess. At worst, whatever creatures are living in the ear of corn will be angry at you disturbing them and bite and/or sting you. I digress...

This is one of my favorite and easiest corn recipes:

Corn Chowder
serves 6-8

8 ears of sweet corn
2 Tbs. butter or vegetable oil
1 med. onion, chopped finely
2 med. carrots, chopped finely
2 stalks celery, chopped finely
3 med. potatoes, cubed (I don't peel mine)
5 cups vegetable stock
pinch of salt
whatever fresh herbs you might have around. I used a little thyme
1 Tbsp. chili powder

Remove corn kernels from corn and scrape cobs to get milk. Do all this over a bowl so you get juice. Preheat oven to 300 degrees. Toss 1/2 cup of corn with chili powder and roast in oven until crispy and brown. Saute onions in butter or oil, over medium heat, for about 5 minutes. Add carrots and celery and cook about 3 more minutes. Add potatoes and corn and cook for about 30-45 minutes. I then used my hand mixer to make it all more creamy, but you could also let it cool and then blend. Reheat the whole business, then serve with the roasted corn and maybe some cilantro sprinkled on top.

Black Bean Fritters with Guacamole
makes about 12 fritters


1 avocado, chunked
2 Tbsp. favorite salsa (I love Hell on the Red)
juice of 1 lime
1 scallion, sliced fine
1 Tbsp. jalapeno
1/4 c. cilantro, chopped
pinch of garlic salt or to taste

Mix all and leave half of lime in mix, cover with plastic wrap, and stick in the fridge.


1 can black beans, rinsed
4 Tbsp. vegetable oil
1 c. chopped onions
1/2 c. shredded sharp cheddar (you could use Daiya, but I didn't)
1/2 c. bread crumbs
1 lg. egg
salt and pepper to taste
1/2 Tbsp. chili powder

Heat medium skillet over medium-high heat. After warm, add vegetable oil. In a large bowl mix all ingredients except oil. If you don't want to use the egg you could substitute a little water. In about 1/4 cup bits make small "patties," and cook 3-4 at a time until crisp and firm. It took me about 3-4 minutes on one side, and about 2 on the other. Serve with dollop of guacamole. Yum!!!


  1. I have a somewhat similar recipe for corn chowder. I do love it. Yum.

  2. This recipe is really simple, but could be jazzed with chipotle peppers or roasted garlic. I'm going nuts over these black bean fritters though. Eating them now, with a side of a white peach. Perfect summer supper!

  3. YUMM this all looks so delicious!

  4. Making this glad you're blogging again, Sallie Ann!

  5. Me too Elizabeth! So glad you're trying this out, Sweet Girl. OMG...I should introduce you to Carolyn who posted above you! She just moved to NYC from Austin!! Hope you had a great visit home, and are enjoying your summer. xoxo

  6. I enjoyed a wonderful Corn Chowder at my Granddaughters this past weekend! Not sure if this is same recipe or not.