Tag: ROASTED CORN

SAVORY TRIFLE-BROCCOLI PESTO, AVOCADO, PASTA, FIRE ROASTED CORN, TOASTED CASHEWS

A PERFECT BARBECUE SURPRISE FOR YOUR FRIENDS AND RELATIVES! A SAVORY TRIFLE WILL MAKE EVERYONE SMILE.

PREP:
TOAST 1/2c. CASHEWS IN A DRY FRYING PAN
SLICE 2 AVOCADOS (slice immediately before serving time or they will turn brown)
SAUTEE FROZEN CORN (I USED TRADER JOE’S FIRE ROASTED)
SLICE A BUNCH OF SCALLIONS
CUT UP HALF A BAG OF SPINACH
BOIL 1 pound NOODLES OF CHOICE (WHEN DONE TOSS IN DROP OF OLIVE OIL, SALT AND PEPPER FOR FLAVOR) I used gluten free noodles for this trifle.

MAKE BROCCOLI PESTO:
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cups cashews, toasted until golden
1/3 cup freshly grated Parmesan
1-2 tsp. salt
1/2-3/4 cup olive oil
1/4 cup heavy cream

Cook the broccoli by pouring 3/4 cup water into a large pot and bring it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for 2-3 minutes, just long enough to be bright green and soften a bit. Strain and run under cold water until it stops cooking, set aside. In a food processor, combine 2 cups of the cooked broccoli (reserve rest for trifle bowl garnish), garlic, cashews, parmesan, salt. Drizzle in the olive oil and cream and pulse until smooth and the right consistency. I used the full 3/4c. oil. Chill until serving time.

Assemble trifle right before serving. Line the bottom of the bowl with fresh spinach. Next, the cooled pasta noodles. Pour the pesto on top next and smooth with small spatula. Layer the corn on next. Top the entire dish with the extra broccoli, toasted cashews, sliced scallions and fresh avocados! When serving dig down carefully and don’t miss a layer!!!

Broccoli pesto part Of this recipe was altered from here

Roasted Corn & Cheddar Chowder

This is a winning recipe, my friends, so get ready to print this one out. I made this roasted corn & cheddar chowder during a snow storm this week and shared some with a wonderful neighbor. He texted immediately after to say it was “Uhhhh, mazzzzz-ing!” When hubby came home he agreed. And my opinion? I loved it so much that I have already made a second batch since. This corn chowder combines the best of the seasons. It has the summer flavors of hot, buttered, roasted corn along with the winter warmth of a thick and comforting chowder. Roasting the corn prior to making the soup is necessary so don’t even think of skipping this step. Please leave me a comment when you try this one out because I know you’re going to love it!

Here is the bacon, roasted corn and onions. Don’t you want to dig in with a large spoon?

Time to melt the cheddar cheese into the hot soup!

So, here is my cute girl…isn’t she “GRATE?” LOL Purchased from Pylones!

This is my other favorite grater….from salad masters! Grates cheese in 3 seconds flat.

Roasted Corn & Cheddar Chowder Ingredients:

5-6 ears corn
2 Tablespoons butter
salt/pepper
4 Tablespoons salted butter
1 onion, Chopped
3 slices thick-cut bacon, cut into small pieces
1/4 cup flour (I used Cup 4 Cup gluten free brand or you can use regular flour)
3 cups chicken broth
2 cups half & half
1/2 pound cheddar cheese, grated
Scallions, sliced for serving time

1. Preheat oven to 425 for the corn and line a pan with nonstick foil. Melt the 2 Tablespoons of butter in the microwave and pour over the corn. Sprinkle generously with salt and pepper and roast for 25-30 minutes, turning occasionally, until browned. Cool a few minutes and then cut the kernels off the cobs.

2. Melt the butter in a large stockpot. Add the chopped onion and cook a few minutes. On med-hi, add in the bacon and cook until all the bacon pieces are crispy, stirring often. Sprinkle the flour on and stir until it is dissolved.

3. Put heat on high and add the broth. Let simmer a few minutes. Pour in the half and half. Season with salt and pepper. Cover and lower heat to a simmer for 15 minutes. Remove cover and stir in the cheddar cheese until melted. Serve into bowls and top with chopped scallions.

And, what to do with the leftover cobs after you cut off the kernels? Usually I throw them out but this time I made corn stock!!!! Bring the cobs and 7 cups water to a boil. Sprinkle with salt. Lower to a slow simmer and cook partially covered 60 minutes. Now, what to do with this corn stock? Help! lol

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Bacon Roasted Corn

Yes, you are welcome for this! Hot, oven roasted corn topped with butter, salt and pepper and wrapped with crisp bacon. Talk about taking roasted corn to a whole new level. This is clearly a perfect side dish to any meal. Oh forget the side dish, this should be the meal all by itself! Bacon roasted corn is perfection! Winter, spring, summer, fall…this is perfect for every season!

Bacon Roasted Corn Ingredients:

5 corn on the cobs

2 Tablespoons butter, melted in microwave

salt/pepper

more butter for serving

10 slices bacon

Directions:

Preheat oven to 425 degrees.
Line a rimmed cookie sheet with nonstick foil and lay the corn on it.
Drizzle on the melted butter, rolling to coat. Add a generous amount of salt and pepper.
Roast 25-30 minutes or until golden, turning occasionally.
Wrap 2 slices of bacon around each cob.
Return to the oven for 20 more minutes or until the bacon is crisp.
Serve with a pat of butter, salt and pepper.

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