one pot black bean enchilada pasta from savorynothings.com

 

  • 4 cups small pasta shapes
  • 1 can black beans
  • 1 yellow pepper diced
  • 1 red pepper diced
  • 1 cup sweet corn
  • 1 can diced tomatoes
  • 1 cup enchilada sauce
  • 1-2 tbsp taco seasoning
  • 4 cups water or broth
  • 1/2 cup shredded cheddar plus extra to top (optional)
  • cilantro, cherry tomatoes, lime wedges to serve (optional)
  1. Place all ingredients except for the cheese and garnishes in a large pot. Cover and bring to a boil. Uncover and simmer until pasta is done, about 15 minutes.

  2. Stir in cheese, add more on top if you like. Serve with cilantro, diced tomatoes and lime wedges.

 

One Skillet Mexican Quinoa

  1. Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

Deconstructed Mexican Style Corn, Chris Santos

FN_Chris-Santos-Deconstructed-Corn-Salad_s4x3.jpg.rend.sniipadlarge6 ears corn
1/2 red onion, minced
1 tablespoon vegetable oil
3/4 cup crumbled cotija cheese
3/4 cup mayonnaise
2 tablespoons roughly chopped fresh cilantro
Zest of 2 limes

Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs.
Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt.
Sprinkle with the remaining 1/4 cup cotija cheese.
Cook’s Note: This recipe is great with an added squeeze of fresh lime juice.

Smoked Corn and Black Bean Salad

  • 3 or 4 eaFD-smokesignalsJuly150181435429156rs smoked corn 
  • 1/3 cup diced sweet onion
  • 1/2 cup seeded, diced green bell pepper
  • 1/2 cup seeded, diced red bell pepper
  • 1 teaspoon minced, seeded and stemmed serrano pepper
  • 1/2 teaspoon minced garlic
  • 16 ounces cooked or canned, no-salt-added black beans (if using canned, drain, rinse and dry on paper towels)
  • 2 tablespoons coarsely chopped cilantro leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt, or more as needed
  • 3 or 4 grindings of black pepper, or more as needed

Scrape enough kernels from the ears to yield 3 cups. Transfer to a large bowl; discard the cobs or reserve for making broth (see related recipe). Add the onion, bell and serrano peppers, garlic, black beans, cilantro, oil, lime juice, salt and pepper (to taste); toss gently to incorporate.

Cover and refrigerate for at least 1 hour (and up to 5 days). Taste, and adjust the seasoning as needed; serve chilled or at room temperature.

 

Black Bean Avocado Salad by Moosewood Restaurant Simple Suppers

black-bean-salad
1 15 ounces can black beans, rinsed and drained
2 avocado
8 cup salad greens
tortilla chips
chopped green olives, optional
sour cream or grated cheese, optional

Cilantro Lime Dressing
1/4 cup cilantro, fresh
2 scallions, sliced
1/4 cup lime juice
1/4 teaspoon salt
1/2 teaspoon red pepper flakes, optional
1/4 cup Olive oil

In a bowl, toss the beans and corn with the cilantro lime dressing. Peel and pit the avocados and cut into wedges or cubes.

Arrange the salad greens on individual serving plates and mound the bean and corn salad in the center. Top with avocado and ring the salad with chips. If you wish, top with sour cream or grated cheese.

For The Dressing
Whisk together all ingredient in a bowl. Or for a bright green, smooth dressing, in a blender on low speed, whirl the cilantro, scallions, lime juice, salt and red pepper until smooth. Add the olive oil in a steady street and as soon as it thickens, turn off the blender.

Store in the fridge for up to a week.

Cooks Illustrated All-Purpose cornbread

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1.5 cups all purpose flour
1 cup yellow cornmeal
2 tsp baking powder
.75 tsp table salt
.25 tsp baking soda
1 cup buttermilk
.75 cup frozen corn, thawed
.25 cup light brown sugar
2 large eggs
1 stick unsalted butter, melted and cooled

Preheat oven to 400F.

Combine dry ingredients in a medium bowl and make a well in the center

In a food processor, process the corn, buttermilk, and brown sugar just until combined, about 5 seconds. Add the eggs and process to combine, another 5 seconds. You should still have corn lumps.

Pour this mixture into the dry ingredients and fold it in with a rubber spatula until barely combined. Add the melted butter and continue folding until the dry ingredients are just barely moistened.

Pour the batter into a sprayed or buttered 8×8 glass baking dish, or as I did, a 10-inch cast iron skillet. Bake 25-30 minutes or until it’s a deep golden brown and passes the toothpick test in the center.

Tina’s notes:

The cast iron, being dark metal, cooks faster so start checking at 20 minutes. It gives a marvelous crust on top and all around the sides of the cornbread!

In spite of the sugar, which made me nervous because I prefer savory rather than sweet bread, the results are perfectly balanced, not too sweet at all.

Corn-and-Cod Chowder from food & wine

This New England-style chowder is a comfort-food classic. The soup needs only bread, or traditional oyster crackers, as an accompaniment.
original

1/4 pound sliced bacon omit
1 tablespoon butter
2 onions, chopped
2 cups water
1 cup bottled clam juice
3/4 pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
1 rib celery, chopped
1/4 teaspoon dried red-pepper flakes
1 1/4 teaspoons salt
2 cups fresh (cut from about 3 ears) or frozen corn kernels
1 cup milk
1 cup heavy cream
1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
1/4 teaspoon fresh-ground black pepper

In a large pot, add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.

Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until just done, about 3 minutes longer.

NOTES Fish Alternatives Use a relatively firm, mild fish that won’t disintegrate in the soup, such as pollack, orange roughy, or ocean perch.

CONTRIBUTED BY QUICK FROM SCRATCH FISH & SHELLFISH SERVINGS: 4 FAST With its all-American ingredients,

Black Bean & Corn Salsa from Hellmann’s

BlackBeanCornSalsa1401

  • 1/4 cup Hellmann’s mayo
  • 2 Tbsp. lime juice
  • 1/2 tsp. ground cumin
  • 1 can (19 oz.) black beans, rinsed and drained
  • 1 can (11 oz.) whole kernel corn, drained
  • 1 cup grape tomatoes [or cherry tomatoes]
  • 1/2 cup chopped red onion
  • 2 Tbsp. chopped fresh cilantro
  • 1 tsp. finely chopped jalapeno pepper (optional)

  1. Combine Hellmann’s mayo, lime juice and cumin in medium bowl. Stir in remaining ingredients. Serve chilled or at room temperature.

Sabrina’s Tacos

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3 large poblano chiles
3 tablespoons vegetable oil
1 large white onion, thinly sliced
1/2 teaspoon salt
2 large baking potatoes, peeled, cooked and cubed
1 cup cooked corn kernels
1 cup crema, creme fraiche, or sour cream, optional
Red or green salsa, more crema or crumbled cotija, for garnish
limes

Over a flame, in a broiler, on a grill or in a cast iron skillet on high heat, char skins of chiles until completely black on all sides. Put in a paper or plastic bag to steam for 15 minutes. Remove, then peel or rinse away skin; remove seeds and veins and slice into 1/2-inch-wide by 2-inch-long strips.

In a large skillet over medium heat, heat lard or oil and cook onions, stirring occasionally, for 5 to 10 minutes, or until translucent and tender. Add chile strips and salt, and continue to cook, stirring occasionally, another 3 to 4 minutes.

Add potatoes and corn, and continue cooking for a few minutes, until potatoes are heated through. Check seasonings. If you are using crema, stir in at the last minute or so of cooking. Place in warm tortillas and add condiments as you wish.