Sometimes I just need a taste of summer, and corn is the quintessential summer veggie. Sure I could have made a corn side dish, but why not make it the star of the show? This dish is perfect for a light dinner or as an easy appetizer perfect for company. Make them in advance then just reheat before serving.
1 avocado, chopped
1/2 pint grape tomatoes, chopped
1/4 c red onion, chopped
1 tsp apple cider vinegar
2 c corn
2 eggs, beaten
1/2 c red pepper, chopped
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp coriander
pinch of salt
1/4 c flour
1/2 tsp baking powder
Add avocado, grape tomatoes, red onion, and apple cider vinegar to a bowl. Season to taste with salt and pepper. Toss to combine, set aside.
In another bowl add corn, eggs, red pepper, cumin, chili powder, coriander, salt. Mix until well combined, then add flour and baking powder.
Add 2 tbs olive oil to a skillet over medium heat. Spoon out batter in 1/4 c scoops onto the skillet. Cook on each side until golden and crisp, about 2 minutes per side.
To serve top corn fritters with avocado relish.
When you’re trying to eat healthy sometimes even with the best intentions you crave all the wrong things. But with this recipe you don’t have to give up anything. Sure they’re not deep fried, but they still have all the same delicious flavors of a perfect chili relleno. Also simple enough for week night.
Healthy Chili Rellenos
4 large poblano peppers
3 c frozen corn
2 shallots, chopped
1 jalopeno, chopped
1 (15 ounce) can of black beans, rinsed and drained
3 chicken thighs, chopped
2 garlic cloves, minced
1 1/2 tsp cumin
1 tsp chili powder
1 tsp dried oregano
1 c monteray jack cheese (if using)
scallions and cilantro for garnish
Place poblanos under broiler and char evenly all over, about 15 minutes.
While peppers are under the broiler, heat 2 tablespoons olive oil in a skillet over high heat. Once hot add corn, shallots, jalapeno, black beans and toss until the vegetables char at edges, 4 to 5 minutes. Add chicken, cook another 4 to 5 minutes. Reduce heat to medium-high and add in garlic and season with cumin, chili powder, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
Split the charred peppers open but not in half and scoop out the seeds. Place peppers in a shallow baking dish and stuff with the vegetable mixture. If using, top each pepper with 1/4 cup cheese and place back under broiler to melt the cheese. Garnish with scallions and cilantro.
DF, V, VG, GF
Lately I can’t get enough of corn, it’s been somewhat of an obsession since I couldn’t eat much of it last summer. So now that it’s in season I eat it with chicken, I eat with with steak, and I even eat corn with sandwiches. It goes with everything and can be made many different ways. So why not add some black beans and avocados to add a south of the border feel? Sounds delicious to me.
Corn and Black Bean Salad
4 ears of corn
2 poblano peppers, chopped
1 15.5 oz can of black beans, drained and rinsed
2 avocados, diced
1 pint grape tomatoes, halved
1 bunch of scallions, chopped
3 tbs red wine vinegar
2 tbs extra virgin olive oil
1 tsp honey
Heat olive oil in a large saute pan over medium high heat. Cut corn off cobs and add to pan along with the poblano peppers, cook for 10 minutes, stirring occasionally, then let cool. In a large bowl add cooled corn mixture, black beans, avocados, grape tomatoes, and scallions, set aside. In a small bowl combine red wine vinegar, extra virgin olive oil, honey, and salt and pepper to taste. Add dressing to corn mixture, toss gently to combine.