Tag Archives: corn

Black Bean and Corn Gazpacho


I am one of those people that enjoys soup year round. Similar to my Auntie M who drinks hot tea 365 days a year no matter what the temperature is outside. Of course on the hottest of days in the summer when I have a craving for soup, I prefer a gazpacho style soup.


Gazpacho is a soup made with raw veggies and is usually served chilled but can be warmed. Most gazpacho soups have a tomato base with multiple layers of flavor and textures. The ingredients and thickness of the gazpacho often depends on the region in which it is made. While researching the history of gazpacho I learned that in Spain some of the original recipes included bread, vinegar, water,oil and garlic. Other recipes added fruits and nuts to the recipes.


I decided to create a very simple version of gazpacho that would be delicious whether served chilled or slightly warmed. Black Bean and Corn Gazpacho fits that description as both black beans and corn are good when served hot or cold. The best thing about this soup is that it is relatively light and is very flavorful with fresh corn. So, the next time you have a craving for a nice healthy soup in the middle of a hot summer day think about making some Black Bean and Corn Gazpacho. Hot or cold you can’t go wrong with this soup.


Black Bean and Corn Gazpacho

3 15.5 oz cans black beans rinsed
1 small onion diced
4 cups chicken broth
1 ½ cups fresh corn kernels
½ cup fresh salsa or diced tomatoes
¼ cup half and half
2 tbsp sour cream
1 tsp cilantro
1 tsp black pepper
1 tsp salt
1 tsp parsley
½ tsp red pepper flakes (optional)

Place beans, onions, broth and seasonings in a large pot over medium high heat. Cook for 20 minutes until beans and onions are tender. Remove from heat and puree beans using a hand blender or in a regular blender. Place pot back on the heat and reduce to a simmer. Stir in sour cream and half and half. Simmer for another 5 minutes then stir in corn and salsa. Continue simmering for 10 minutes. Remove from heat and let cool.

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Corn Pudding


Corn pudding reminds me of macaroni and cheese without the pasta. Instead of shells surrounded by a rich creamy cheese sauce you have nice sweet corn surrounded by cheese, a light sauce and other veggies. Fresh corn is always best if making this dish in the summer. I love scrapping all of the juices off of cobs to get that added level of sweetness you can only find on a corn cob.


When I was a kid one of my “special” jobs was scrapping corn off the cob. My mom would cut off the kernels and let me do the scrapping. At first I did not understand why we would want to use what looked to me like leftover mush. But, once I compared my Mom’s fried corn and other dishes made with fresh corn scrapped off the cob to the same dishes I experienced at other places I knew why the mush mattered.


Although fresh corn is best, canned corn can still make a tasty corn pudding. I have made corn pudding with both fresh and canned corn and must say each time my family and friends enjoyed it. The secret is all in adding the right ingredients to compliment the corn.


So if you are looking for an alternative to a pasta side dish, try creating a corn pudding. I doubt you will be disappointed.


Corn Pudding

6 ears sweet corn cut from the cob and scrapped or 2 cups canned corn drained
1 14 oz can creamed corn
2 eggs beaten
1 tbsp butter
½ cup milk
½ cup heavy cream
½ cup sour cream
½ cup shredded white cheddar cheese
¼ cup pepper jack cheese
¼ cup red pepper diced
¼ cup green pepper diced
½ tsp cayenne pepper
½ tsp ground black pepper
½ tsp smoked paprika
1 tsp salt

Preheat oven to 350 degrees. Spray a casserole dish with cooking spray.

Saute corn kernels in a non-stick frying pan for 5 – 10 minutes over medium heat to release some of the juice. Strain the corn prior to adding to the other ingredients. Otherwise casserole may be a little watery when done.

In a large bowl whisk together milk, cream, eggs, sour cream, cheese and cayenne pepper. Add corn,creamed corn, butter, salt and pepper. Stir to mix well. Pour into casserole dish and top with a little cheese then sprinkle with paprika. Bake for 35 to 40 minutes until set. Remove from oven and let rest for 5 minutes.

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Tortilla Soup


For me and my family, soup is always a good go to comfort food. I can eat soup any time of the year while others only like it during the cold weather months. The type of soup I eat may depend on the time of year. I like thick creamy soups when the weather is cold and lighter soups like Chicken Corn Chowder when the weather is warm.


Some of the soups I create are based on what is in season at the time I have a desire to make a big pot of soup. Tortilla soup, I think, is one you can make any time of the year because is light yet filling. In the summer, you can use corn fresh off the cob or carrots out of your own garden. In the winter, you can use canned corn and you can still get fresh carrots from the grocer.


Soups like any other dish can be dressed up or dressed down. The first time I made Tortilla Soup I dressed it up by adding chicken to turn it into a meal. On other occasions I have used only beans and vegetables in the soup so that it was more of an appetizer or side dish.


However you decide to make Tortilla soup, I am sure you will find it full of flavor if you follow my basic recipe. Top it off with homemade cheese tortilla strips and you will definitely have another winning dish to add to your cooking repertoire.

Tortilla Soup

1 lb cooked chicken breast cubed
1 medium jalapeno pepper seeded and diced
1 14 oz can corn drained
2 14 oz cans black beans rinsed
1 14 oz diced tomatoes
1 12 oz container of fresh salsa (hot or mild)
3 cups chicken broth
1 cup water
1 tsp salt
1 tbsp tomato paste
1 tbsp fajita seasoning
½ medium white onion diced
½ medium red onion diced
½ tsp ground black pepper
½ tsp Adobo seasoning
½ tsp cumin
½ tsp parsley

Place all ingredients in a large pot and cook on medium high heat for 30 minutes. Reduce heat to medium and simmer for 30 more minutes. Turn off heat. Top with mozzarella cheese, pepper jack cheese or toasted sliced tortilla strips.

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Edamame Corn Succotash

Edamame Corn Succotash 5_1

I am not sure how many fans there are of succotash but I am one of them. I love all kinds of vegetables especially when they are fresh and home cooked. Succotash is one of those dishes you either like or dislike. Most of the folks I have encountered like corn but don’t like lima beans. That got me to thinking about how I could change the dish to be more appealing for the lima bean haters of the world.

Edamame Corn Succotash 4_1

My solution was to use a different kind of bean and throw in a little something extra to enhance the flavors. Edamame is a Japanese term for a type of bean called a stem bean. Edamame beans are considered a soybean and are usually boiled in their pods then served with salt. Unlike lima beans Edamame beans do not get mushy when you cook them. That is why I liked adding them to the succotash.

Edamame Corn Succotash 15_1

What can I say about corn except fresh corn tastes wonderful and can be added to a lot of different vegetables to create a great side dish. So if you love corn, try adding something new to the mix. If you like succotash, be adventurous and add a little Edamame instead of lima beans.

Edamame Corn Succotash


4 ears of corn

1 cup edamame

1 large tomato chopped

1 rib of celery sliced

1 clove garlic chopped

1 medium onion chopped

1 green pepper seeded and diced

4 tbsp butter

1 tsp thyme

1 tsp chives

1 tsp parsley

1 tsp salt

1 tsp pepper

½ tsp red pepper flakes

Remove corn from the cob and set aside. Melt butter in a large frying pan over medium high heat. Add onions and garlic. Saute until onions are soft and translucent for approximately 5 minutes. Do not let garlic burn. Reduce heat to medium. Add corn, edamame, celery, green pepper and seasonings. Cook for additional 5 minutes then stir in tomatoes. Cook for another 5 to 10 minutes until beans are tender but corn is not over cooked. Remove from heat and serve.

Corn Chowder

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I don’t know about you but I can eat soup any time of the year. Winter, spring, summer or fall it does not matter what the weather is on any given day, soup can be a tasty appetizer or a full meal. During the summer when corn is plentiful, sweet and delicious it is a great time to make corn chowder. I love creamy soups but soups made with a flavorful broth is wonderful too.

corn chowder 9_1

I have to be honest. I just started making corn chowder. I have been happy through the years to just eat corn chowder whenever someone else made it. I finally decide it was my turn to try and make a delicious soup that others would love to eat. I really like what I created but I want to hear from the other amateur chefs and soup lovers of the world.

corn chowder 5._1.

As with most of my recipes I tried to make this one simple but full of flavor. If you can, let it sit overnight. You will find the flavors really come together and burst in your mouth. The first time I made corn chowder my hubby and son loved it so much I had to make another pot of soup the next day. Thankfully, I had bought extra corn!

corn chowder 4_1

Since this is the height of corn season try blanching a few ears of corn then cut it off the cob and freeze the kernels. That way, you can make corn chowder winter, spring, summer or fall.

Corn Chowder


5 ears of corn

3 slices of bacon chopped

4 cups chicken stock or broth

1 tbsp butter

1 medium potato peeled and diced

1 cup onion diced

2 stalks celery sliced

2 tbsp flour

1 tsp salt

1 tsp pepper

½ tsp thyme

½ tsp parsley

½ tsp Adobo

1 cup half and half milk or heavy cream

Shuck the corn and strip the kernels with a sharp knife. Set aside.

Place bacon in a large pot and cook over medium high heat until it starts to turn brown. Reduce heat to medium and add butter, onions, potatoes, seasonings and diced celery stalk. Stir to coat veggies with bacon fat. Cook for 5 minutes then add flour. Stir constantly for 2 minutes then slowly add chicken stock. Stir and bring mixture to a boil. Reduce heat.  Let simmer for 15 minutes. Stir in half and half. Add corn and let simmer 5 more minutes. Taste and add a little more salt if necessary.

Sprinkle each bowl of soup with fresh chopped basil, parsley or cilantro.