Tag Archives: corn

(It’s Never) Too Hot to Eat

23 Jul

I’ve tried to avoid saying this here, I really have, but it’s hot. I know it’s summer, but it’s still true. It’s HOT. I have spent a mildly inappropriate amount of time sitting in the cross breeze between the two fans in my room and/or going “shopping” just to enjoy free air conditioning. Brandon seems well suited for the heat while I instead simply schvitz while sitting. I could post another recipe for ice cream or anything chilled, but instead I’m going to share a tasty, refreshing summer salad! Because you can only subsist off of frozen dairy products for so long.

I’ve always loved fresh corn on the cob. I think sweet corn is a bit of a midwestern specialty, along with blueberries and cherries–at least in Michigan’s case. The sweet grilled corn in this salad combined with the crunchy spice of the fresh radishes and the cool creamy avocado is a combination that’ll knock your socks off (why would you be wearing socks? It’s 100 degrees outside!)…help you forget for five seconds that you could probably fry an egg on the sidewalk. Now that I think of it, this salad would stand up well to a fried egg sitting on top. Then again, I’m not really very opposed to fried eggs being on anything.


2 heads butter lettuce, washed and chopped

2 heirloom tomatoes, quartered

2 ears sweet corn, rubbed lightly in olive oil and grilled

6 small fresh radishes, sliced thin



1 large avocado

2/3 cup buttermilk

1/4 cup sour cream

1 clove garlic, minced

2 Tbsp lime juice

2 tsp fresh dill, chopped fine

pinch of salt and pepper to taste

Blend dressing ingredients in blender until smooth. If it seems too thick, you can add a little olive oil (1-2 Tbsp) to thin it out.

When the grilled corn has cooled, remove from the cob either with a corn zipper (weird and awesome that there’s a tool for that) or with a knife. Combine salad ingredients, dress lightly, and serve! EASY.

I categorized this as “sides” because when I ate it, it was indeed a side dish. But, like I mentioned earlier, you could easily add a poached egg or some crumbled tempeh and call it a meal. Ta dah! Channeling Mad Men housewives again (thank goodness I have no interest in pork wearing slices of pineapple and maraschino cherries…very little interest…ok I’m now interested in revamping that).



What’s In The Fridge? Dinner Edition

22 May

Seeing as we didn’t get our food co-op delivery last week and we’re leaving for the next few days tomorrow morning, we’ve been letting the fridge get a little low on supplies. This tends to birth “what’s in the fridge?” meals. Sometimes they’re impressive and sometimes they’re just simple and yummy. Sometimes if Brandon cooks you’re in for an experimental dish (see future post about peanut butter & avocado sandwiches…). Any way you slice it, food is food and this is what I made last night:

I promise I’ll start taking higher quality pictures soon. I think, though, that sometimes “make dinner immediately” goes hand in hand with “what’s in the fridge?” Especially when your boyfriend has just been in an ice bath for 20 minutes and is freezing and hungry (read: not the right time to play fancy photographer). So what’s the cure for self-induced shivering and lack of ingredients? Polenta!

I’ll tell you what I threw in, but the possibilities are endless.

Basic Polenta (serves 2):

1 cup dry polenta (I used Bob’s Red Mill)

3 cups water (up to 4 cups depending on the polenta)

pinch of salt (to taste)

1 1/2 tbps butter

Bring water and salt to a light boil and slowly add the polenta.

Reduce heat to low and allow the polenta to simmer, stirring often at first, and occasionally over the course of about 25 minutes, or until the mixture is thick and cooked through.

Stir in butter and a little more salt to taste.

Meanwhile, decide what you want to top your savory corn pudding with! What was in my fridge included:

a couple carrots, half an onion, some asparagus, part of a red pepper, half a block of flax tempeh (which i actually cooked first-separately-in butter and then threw in to the veggie mix later)…

I chopped up these guys and sautéed them in olive oil, adding some salt and pepper, turmeric and some cumin.

After everything finishes cooking, top polenta with whatever you choose and serve immediately. I drizzled a little more olive oil (I was taught well working at Mani) and grated parmesan cheese on top.

Quick and easy dinner: complete.

Other ideas for polenta toppings:
-sautéed garlicky spinach and mushrooms with shaved parmesan
-fresh tomato sauce with fresh herbs and grilled vegetables
-roasted butternut squash with sage
-grilled asparagus, roasted garlic and a poached egg

The possibilities are simply endless.


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