corn

UPDATE – My friend Betsy at Bits and Breadcrumbs.com suggested heating up the Corn Salad in a 350 oven until bubbly, then serving it with tortilla chips. I love that idea !! I think I might add a bit of cumin to the corn, peppers & onions etc., then sprinkle some extra cheese on the top. I can’t wait to try it. Thanks Betsy !

—–It’s been so long since I’ve posted a new recipe here on My Yellow Farmhouse….for several reasons – but I’m planning to make up for lost time, starting right now!!

The other day I spotted a recipe on Pinterest for Corn Salad and it looked so delicious I decided to make it, with a few small changes, for a barbeque last night. Everyone really enjoyed it – including my brother-in-law, who, I was told, “Hates Corn”!

Corn Salad is quick and easy to make. The only thing that takes any time at all is chopping the red, green and yellow peppers – and onion. I was lucky – my sister-in-law did all the chopping while I swam in the pool with the children!!

It seems Corn Salad is often served with crushed “Fritos Corn Chips” mixed in. I decided not to do that, but I did put some tortilla chips in a small basket for anyone who wished to add a them. As for me, I enjoyed the Corn Salad with, and without, the tortilla chips.

++ JUST IN CASE YOU WERE WONDERING ++

Most of the differences in bell pepper color stem from time of harvest and degree of ripening. Green peppers are bell peppers that have been harvested before being allowed to fully ripen. While green bell peppers usually turn yellow-orange and then red this is not always the case. Red, orange, and yellow bell peppers are always more ripe than green ones and therefore require more time before they can be harvested; that’s why they are more expensive. Bottom line: all of the bell peppers originate from the same species of plant, and they achieve their different colors naturally, not by any artificial means.

It’s interesting to note that in addition to their unique colors, each differently hued bell pepper has a unique array of nutritional benefits. Green peppers feature an abundance of chlorophyll. Yellow peppers have more of the lutein and zeaxanthin carotenoids. Orange peppers have more alpha-, beta-, and gamma-carotene. Red peppers have more lycopene and astaxanthin, two other important carotenoids. (From http://www.whfoods.org)

Ingredients & Method Serves approximately 5 – 6 – – – – recipe is easily doubled

2 cans yellow corn – DRAINED WELL
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped ++ I recommend using the three different colors of bell pepper because each color has a different flavor.
1/2 green bell pepper, chopped
1/2 medium purple onion, chopped
1 cup shredded cheddar cheese ++ I used “Sargento Cheddar Jack”.. Mild Cheddar & Monterey Jack Cheeses
3/4 to 1 cup of mayonnaise
“Fritos Corn Chips” or tortilla chips, optional

In a medium bowl, place the 2 cans of DRAINED yellow corn, the chopped red, yellow and green bell pepper and chopped onion. Add 1 cup shredded cheddar cheese – or a mix of mild shredded cheese.

Add 3/4 to 1 cup mayonnaise and mix all ingredients together well. Your Corn Salad is now ready to eat – or you can prepare it early and allow the flavors to blend. Enjoy !!

I adapted this from a “soup” recipe, but to me, perhaps because I’m a New Englander, this is a “chowder”. Or, as my Bostonian mother would’ve said, “It’s a CHOW-DA”. Here’s some information regarding “chowder” from Wikipedia – “The phonetic variant, chowda, found in New England, is believed to have originated in Newfoundland (Canada) in the days when Breton fisherman would throw portions of the day’s catch into a large pot, along with other available foods.Fish chowder, corn chowder, and clam chowder continue to enjoy popularity in New England and Atlantic Canada.”

So, whether you call this recipe a soup or a chowder, it’s thick, rich and delicious. And, as an added bonus, it’s quick and easy to make. Enjoy!

Ingredients

1 Tbs. olive oil
2 tsp. chopped fresh garlic
2 cups frozen hash brown potatoes with onion & peppers (Also called Potatoes O’Brien)
3 cups milk
1 can (15 oz) creamed corn
1 can Green Giant “Mexicorn” – – or 2 cups whole kernel corn
1/2 tsp. salt
1 tsp. cumin
8 oz. Jalapeno Jack Cheese, cut into slices (I used Great Midwest.)

Add 1 Tbs. olive oil to a medium saucepan and cook 2 tsp. chopped fresh garlic and 2 cups hash browns for 8 – 10 minutes, stirring often.

Add 3 cups milk, 1 can creamed corn and 1 can “Mexicorn” (or 2 cups whole kernel corn), 1/2 tsp. salt and 1 tsp. cumin. Mix everything together and bring chowder to a simmer. Reduce the heat to low and cook for 10 minutes, stirring often.

Remove saucepan from heat !! Add 8 oz Jalapeno Jack Cheese slices. Stir until cheese is melted and incorporated into the chowder. Ladle it out – and enjoy!!