Corn Cakes with Avacado relish (Gluten Free)

There is nothing like a really tender steak, a well grilled pork tenderloin or roasted chicken.  But sometimes you want to blow your family away with something other than a bag of frozen vegetables or a can of green beans; this is that dish!  I put some chicken in the oven to bake, diced up some sweet potatoes and apples to slowly cook on the stovetop and put my efforts into this dish while it all came together.

 

I don't usually fry things but I found this and thought, "let's give it a try",  I did

 and what a hit it was! 

 

Here is what you will need:
 

• 2 cups of corn cut off of the ears preferably (or canned & drained)
• 1 can of creamed corn (minus about 4 Tablespoons-it's just a little too much)
• 1 cup of Gluten Free all purpose flour (if you use regular flour you may need more)
• 1 teaspoon of salt and pepper
• 1 teaspoon of paprika
• 1 teaspoon of baking powder
• 1/4 cup milk
• 2 eggs
• 1 1/2 cups of cheddar
• Vegetable oil to cover the bottom of your skillet for frying the corn cakes 
• 2 avocados, seeded and diced 
• 1/2 lemon juiced
• 1/4 cup (or more to your taste) of red onion finely diced
• 1/4 cup of your favorite picante sauce (I use my home made which you can find on the blog)

 



 Mix your flour, salt, pepper, and baking powder together in a small bowl.  Then mix the corns, eggs, cheese together.  Combine the two and then slowly add your milk.  You do not want this to be too thick or too runny.  These little cakes just need to stick together when you drop them by the Tablespoon into your heated oil. 

 

If they start to stick a little, just take a fork and loosen them up

While they are frying add the remaining ingredients to a bowl and either combine to top as chunky, or put them in a food processor to make as a sauce.  We like chunky :) 

 They barely made it onto the paper towels to drain before the boys got after them!

 

I had to make this quick before they were eaten!  But it is so easy it wasn't a problem...

 

 

I hope you enjoy this recipe as much as my family did.  I don't have a picture of the chicken because my eyes and my stomach were on these lovely little veggies.  My boys do not get to have fried food as often as they would like so there were very few corn cakes left.

 

NOTE:  This recipe will make about 16-18 corn cakes.  THAT IS A LOT!  You can 1/2 it easily but you will have a half a can of creamed corn for later...

Easy Vegetarian Tacos (and I mean EEEZEEE)

Black Bean and Corn Tacos

These are so simple, easy AND can be gluten free if you use corn tortillas instead of flour.  I'm not inclined to make difficult recipes that are ALSO gluten free as GF is hard enough sometimes!  Using the freshest ingredients is always the best for any recipe; esp this one because the ingredients are few.  I also love this recipe because it will feed 5-6 people easily, but if you have leftovers, it heats up well the following day.  (NO SARCASM in that statement)

Here is what you will need:  1 can of black beans rinsed, 2 ears of corn cut off of the cob, (or 1 can of corn) 3 green onions chopped, 4 tablespoons of your favorite salsa, 2 tablespoons of sour cream, 

 1 tablespoon of butter and salt and pepper to taste.  Also, corn or flour tortillas.  You can garnish with additional salsa, cheese of your choice, lettuce, tomato, and avocado

rinse your beans

melt butter in your skillet over a medium heat

place remaining ingredients in your pan on a medium heat

add salt and pepper to taste

when everything is well combined and bubbly it is ready to serve! I added cheddar cheese and avocado to mine but other family members added lettuce, tomatoes, sour cream, salsa ect.  I served with chips and it was GREAT!

Here is a fabulous tip:  (you're welcome) if you will put your tortillas in the oven on broil until they are golden, over the rack as shown,  they will hold the taco shape when you are ready to serve. It will work with corn or flour.  

I used this on my 17 year old today when helping him with a Canterbury Tales paper, turned out to be true!  (AGAIN)

Easy fresh corn and squash dish

I always have a garden.  I have had one now for 17 years and I love it!  (at first anyway)  Yet, I must confess toward the end of summer, after I have made every squash and zucchini dish known to man,  if I am out spraying weeds I MIGHT (or MIGHT NOT) accidentally hit the squash and zucchini plants with roundup.   I mean when your neighbors won't even answer their doors for fear it is you with more zucchini it's time to give it up! But after all of these years, I found a dish I love.  When it is easy, fresh, healthy, gluten free and uses some of your garden how can you go wrong?

Here is what you will need:  4 ears of corn, 2 zucchini, 1/4 cup red and green bell pepper, salt and pepper to taste.  Garlic and jalapeno if desired.

Take 4 ears of corn and shuck those little things!  It's so fun to do and relaxing right?  (sarcasm)

Cut the corn off of the cob and place it in a skillet with your other vegetables

I used red and green bell peppers from my garden, about 1/4 cup each finely chopped.  I also added seeded jalapenos from my garden but you don't have to do that.  Finally I put in big chunks of my zucchini, about 2.  Then add 1/4 cup of water and cover until zucchini is soft.  It is a beautiful dish and goes well with any meat grilled or otherwise.

  

Gluten Free Corn and Tomato Pie

 This is such a great dish for a brunch, or a side dish for a grilled meat.  You will not need bread because it's a PIE!  Crazy... I know.  I did not use the pre-made crust, I made Namaste's gluten free Piecrust.  Their regular recipe either makes 1 deep dish with a thick crust, or 2 regular pies with a thinner crust.  I made two pies as they seem to cook better throughout and you can add different ingredients to each based on your taste.

Here is what you will need:  pie crust, or crusts of your choice.  5 ears of corn cut from the cob, 2 large tomatoes, 1 cup shredded cheddar, 1/2 cup parmesan,  3 Tablespoons olive oil, 3 green onions, 1 seeded jalapeno pepper, 2 cloves garlic, 1/4 cup milk, 3/4 cup heavy cream, 3 eggs, salt and pepper to taste.  If you want to have a different cheese topping for one pie like I did, you can!  I used 5 slices of jalapeno jack for the topping of one pie & parmesan for the other.

Shuck your corn, wash and then cut it from the cob and place in a bowl.

 

Make your pie shells and bake them at directed temperature until ALMOST brown.  Like I said, I used GF and when working with a GF baking/pie mix keep your fingers moist to shape as these crusts can be dry.

While your crusts are in the oven, chop your green onions, seed and chop your jalapeno, and mince your garlic.  Place in a pan on a medium heat with your 3 Tablespoons of olive oil.

You will cook your onion, garlic and pepper for about 5 minutes and then add 1/4 cup water and your corn to the pan.  Stir & cover. You will saute this corn mixture for about 10 minutes.  (You don't want to cook the corn too long or on too high a heat)  While this is cooking, whisk your milk, eggs, and cream in a bowl.  Set aside.

Remove corn mixture from the pan, and drain.  Salt and pepper to taste while warm, then toss. 

Slice your tomatoes.  Preheat oven to 375 degrees.

Take the pie crusts and begin to layer:  1 cup corn, cheddar, 1 cup corn, top with tomatoes, then your last cheese.  (Parmesan or cheese of choice, I used Parm & Jalapeno Jack)

 

 

Pour your cream mixture over the top and bake at 375 degrees for about 20-25 minutes or until your center is firm.  I turn the oven off at 20 minutes and let them set in the oven.  (but your oven may be hotter or just different...so keep an eye on them if you do this)

Here is the final product.  Wait to serve until pies have cooled for about 30 minutes.  They will still be warm but not runny in the center.  

 

 **Sarcasm Note- I'm not certain how these GF crusts are going to turn out, they may be a catastrophic sucess....Your guess is as good as mine!

Corn on a Stick

Ingredients:  Corn, butter, sticks

Instructions:  Boil it, butter it and stick it!  (how's that for sarcasm?)