Creamy White Corn and Acorn Squash Soup

Thanksgiving is due in a few days, and on top of the traditional dishes, it’s always nice to introduce a new one to the table. The following soup was created with this in mind.

The soup is a tasty combination of white corn, which is creamy and sweet, and acorn squash, with its nutty flavor and silky texture.

Spicy Pan Fried Shrimps with Vegetables

The following tasty quick dish was created with busy days in mind: it can be prepared in less than half an hour, yet it is healthy and nutritionally balanced.

Corn and Cheese Mini Bakes

With fresh corn season about to end, I chose the next best thing, frozen corn, to make the following tasty mini bakes.

Chicken Drumsticks with Succotash and Rice

Succotash is a tasty American dish, which has many variations, and is often served at Thanksgiving dinner. All the variations start with a basic mix of corn and Lima beans (or other types of beans). The combination of grain and legumes is highly nutritious, as it contains all the essential amino acids.

Chicken, Corn and Shishito peppers Patties

Fresh corn is one of my favorite vegetables, and now that the season has started, I once again use it on its’ own, or mixed with different ingredients, to create new dishes. The following chicken patties are one example of the later.

Fresh White Corn Polenta with Pan Fried Shrimps and Roasted Vegetables

Fresh corn season is here and, once again, I’m using it in all kinds of dishes. One of my favorite and easiest recipes using fresh corn is to cook it “polenta” style. Unlike the time consuming traditional polenta, which is made with dried cornmeal, this quick cooking version is lighter and so perfect for summer.

Farro, Corn and Crab Salad

A couple of months ago, I’ve decided it’s time to experiment with Farro, an ancient type of wheat that I haven’t yet used. I bought a package and planned to use it, but, as it happens so very often, I forgot all about it. So when I saw THIS recipe for farro and corn salad, on the excellent “Frugal Hausfrau” blog, it immediately caught my eye.

Corn and Sweet Potato Chowder

With abundance of fresh corn to feed my corn addiction, a couple of weeks ago I felt like cooking some nice corn chowder. The weather was still too hot for such a heavy soup, so I came up with a lighter version for it.

Corn and Shrimp Cakes

With wonderful abundance of fresh corn from the farm stand, I can’t help but buy and cook it often. On top of enjoying the corn on its own, I also end up incorporating it in assorted dishes.

Cornbread with Bacon and Peppers

I have a weakness for cornbread. The crumbly texture, the salty yet somewhat sweet flavor, the fact it is so versatile – all these make cornbread one of my favorite breads. There are plenty of recipes for cornbread, including on this blog, however, I think you’ll agree there is always room for one more.

Corn, Red Pepper and Cheese Muffins

As I’m taking a few days off blogging, I once again opt to re-blogging an earlier post, which most of you probably have missed. It was posted 2 years ago – hard to believe!

See you next week with a new post.

Tasty Eats

Fresh corn season has just begun and it’s time to put this great and versatile ingredient into good use.
The best thing to do with fresh corn is, of course,  to eat it as is. Yet, as the cooked corn isn’t as tasty after refrigerating, I usually end up scraping the kernels from leftover ears and use them in salads, pancakes or muffins.

The following muffins are easy to make and the result is tasty, colorful and nutritious. They are perfect for breakfast, brunch, light dinner or as a snack.

How to cook fresh corn: If you’re lucky enough to get some really fresh corn, make sure to not to overcook it. Just place it in a large pot, add water (don’t add salt, it will harden the kernels), cover and bring to the boil. Turn off the heat and let cool in the water. That’s all the cooking you…

View original post 185 more words