Monday, March 26, 2012

Summer Corn Recipe


Summer Corn Recipe



Summer is just around the corner and with summer comes great seasonal vegetables. A summer staple is sweet corn.  In the Northeast, the sweet corn season begins about July 1 and continues until the first frost (late September or early October). Fresh sweet corn is most plentiful, however, July 20 to September 15.
Top-quality sweet corn ears have fresh, green husks and ears well filled with bright-colored, plump and milky kernels. The ears should be free of insect and disease damage. A great recipe featuring this summertime staple is this recipe! It also has the vastly underrated barley which is packed with fiber, vitamins B1 & B3 and tons of other nutritious benefits. Try it today!

Summer Corn and Red Pepper Salad

Ingredients:

·         8 cups water
·         1 1/2 cups uncooked medium pearl barley
·         1 1/2 teaspoons Curry Chili salt
·         1 medium sweet red pepper
·         2 cups fresh corn
·         2/3 cup thinly sliced green onions, divided
·         1/3 cup grated Parmesan cheese

Salad Dressing:

·         1/4 cup balsamic vinegar
·         2 tablespoons water
·         2 tablespoons lemon juice
·         1 teaspoon Raw Organic Cane Juice sugar
·         1 teaspoon Greek  Seasoning
·         3/4 teaspoon Garlic Powder
·         1/4 teaspoon Pepper (crushed)
·         1/4 cup Olive Oil

Directions: 

1.       In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until barley is just tender. Drain and set aside.
2.       Meanwhile, halve pepper; remove stem and seeds. Broil pepper skin side up 4 inches from the heat until skin blisters and blackens, about 8-10 minutes. Immediately place pepper in a bowl; cover with plastic wrap and let stand for 15-20 minutes. Chop pepper.
3.       In a bowl, combine corn, 1/2 cup onions, Parmesan, roasted pepper and barley. In another bowl, combine vinegar, water, lemon juice, sugar, Italian seasoning, garlic powder and pepper. Slowly whisk in oil. Pour over barley mixture; toss gently to coat. Sprinkle with remaining onions.

Bon App├ętit!

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