Who doesn't love the hot crisp, sweet bite of corn on the cob? There are so many ways to cook it, boiled, grilled and, my personal favorite for ease, speed and guaranteed tenderness -- microwaved in wax paper with salt, pepper and butter.
Shortcut to the recipe for Love2Chow Summery Soy-ginger Noodle Salad
Some years ago, Mexican street corn, or elote, started appearing on upscale taco restaurants. The smoky blend of ancho chiles, salty cotija cheese and mayonnaise pops with the fresh greenness from the lime and cilantro, all in counterpoint to sweet, crisp corn kernels. A friend introduced me to Kenji Lopez-Alt's Serious Eats recipe for elote; she prepared the topping in advance and served it with freshly cooked corn cobs at one of our annual gourmet canoe/kayak camping weekends. The topping is so easy and delicious! We made it as a dip to go with corn, veggies and chips at a family event, and it was finger-licking good.
Elote dip from Serious Eats |
Liang Nian Xiu's Moon Hill Corn and Beans |
Add caption |
I substituted roasted zucchini for spiralized and added roast chicken |
Sheet pans of roasted tomatoes and corn cut off the cob |
Oven roasted chicken thighs with Penzey's Galena Street Rub |
Summery Soy-Ginger Noodle Salad with Roast Chicken & Vegetables |
Love2Chow Summery Soy-Ginger Noodle Salad with Roast Chicken & Vegetables
Serves 4. August 8, 2019
Click here for a printer-friendly version
Ingredients.
2-3 boneless chicken thighs (~1 lb)
Penzey’s Galena Street rub (flake salt, sugar, black pepper, paprika, nutmeg, sage, cayenne) OR mix
of minced garlic, salt and pepper
1 lb (450 g) cherry tomatoes, cut in half
2-3 ears of corn, with the kernels cut off using a sharp knife OR 1 cup (150 g) canned corn, well-
drained
1 zucchini, cut into 3⁄4 inch thick rounds, then cut into 4 or 6 wedges depending on diameter
1 Tbs extra virgin olive oil
1 Tbs toasted Asian sesame oil
8 oz (225 g) dried spaghetti (semolina) OR soba noodles OR gluten-free pad thai rice noodles
1 cup (25 g) arugula, spinach or other salad greens
1 Haas avocado, cut into chunks
1 scallion, sliced thinly
1 Tbs sesame seeds
Dressing:
1 inch piece of fresh ginger, minced 1 1⁄2 Tbs lime or lemon juice
2 cloves garlic, minced 1 Tbs honey
1 Tbs soy sauce 1 Tbs toasted Asian sesame oil
2 Tbs extra-virgin olive oil
Click here for a printer-friendly version
Ingredients.
2-3 boneless chicken thighs (~1 lb)
Penzey’s Galena Street rub (flake salt, sugar, black pepper, paprika, nutmeg, sage, cayenne) OR mix
of minced garlic, salt and pepper
1 lb (450 g) cherry tomatoes, cut in half
2-3 ears of corn, with the kernels cut off using a sharp knife OR 1 cup (150 g) canned corn, well-
drained
1 zucchini, cut into 3⁄4 inch thick rounds, then cut into 4 or 6 wedges depending on diameter
1 Tbs extra virgin olive oil
1 Tbs toasted Asian sesame oil
8 oz (225 g) dried spaghetti (semolina) OR soba noodles OR gluten-free pad thai rice noodles
1 cup (25 g) arugula, spinach or other salad greens
1 Haas avocado, cut into chunks
1 scallion, sliced thinly
1 Tbs sesame seeds
Dressing:
1 inch piece of fresh ginger, minced 1 1⁄2 Tbs lime or lemon juice
2 cloves garlic, minced 1 Tbs honey
1 Tbs soy sauce 1 Tbs toasted Asian sesame oil
2 Tbs extra-virgin olive oil
1 tsp black vinegar (Chinkiang or Zhenjiang) OR balsamic vinegar
1. Preheat oven to 400°F.
a. Unfold or flatten out chicken thighs and rub with spice mix (1⁄2-1 tsp Galena rub or 1 minced garlic plus 1⁄4-1⁄2 tsp each salt/pepper). Place in greased baking dish with sides to catch the juices.
b. Spread the tomatoes, corn kernels, and zucchini into a single layer on a half-sheet pan or baking
pans. Toss with the olive oil and sesame oil. Don’t crowd the pans to give them space to brown. If
the tomatoes are very fresh and flavorful, hold back about half to add to the salad raw.
c. Roast chicken and vegetables in oven for about 20 minutes, or until chicken is done, tomatoes are
collapsed and vegetables have brown edges. Check thicker pieces of chicken for doneness. Set aside
and allow to cool.
2. Boil a large pot of water and cook the noodles per package instructions until just al dente (break off a strand and taste for doneness before draining). Drain and rinse to stop the cooking.
3. While noodles are cooking, place dressing ingredients in a small jar and shake until emulsified.
4. Place noodles in a large bowl with the roasted vegetables, the arugula, avocado, scallions and fresh
tomato pieces, if using.
5. Cut chicken thighs into cubes. Add to noodle salad.
5. Mix in about two thirds of the dressing. Then taste and add more dressing, salt and/or juices from
chicken as desired. Sprinkle with sesame seeds before serving.
This post was updated on August 9, 2019 to add the recipe links below:
Click for the Serious Eats recipe for Mexican Street Corn.
Click for the recipe for Liang Nian Xiu's Moon Hill Corn and Beans
DID YOU TRY OUT THESE COOKBOOKS OR MAKE SIMILAR DISHES?
Please post comments below or photos to Instagram, Facebook or Twitter
Tag @love2chowblog and hashtag it #love2chow
All photos and content © 2019. All Rights Reserved. Contact admin@love2chow.com for permissions.
https://www.love2chow.com/2019/07/summer-corn-cut-above-cob.html
1. Preheat oven to 400°F.
a. Unfold or flatten out chicken thighs and rub with spice mix (1⁄2-1 tsp Galena rub or 1 minced garlic plus 1⁄4-1⁄2 tsp each salt/pepper). Place in greased baking dish with sides to catch the juices.
b. Spread the tomatoes, corn kernels, and zucchini into a single layer on a half-sheet pan or baking
pans. Toss with the olive oil and sesame oil. Don’t crowd the pans to give them space to brown. If
the tomatoes are very fresh and flavorful, hold back about half to add to the salad raw.
c. Roast chicken and vegetables in oven for about 20 minutes, or until chicken is done, tomatoes are
collapsed and vegetables have brown edges. Check thicker pieces of chicken for doneness. Set aside
and allow to cool.
2. Boil a large pot of water and cook the noodles per package instructions until just al dente (break off a strand and taste for doneness before draining). Drain and rinse to stop the cooking.
3. While noodles are cooking, place dressing ingredients in a small jar and shake until emulsified.
4. Place noodles in a large bowl with the roasted vegetables, the arugula, avocado, scallions and fresh
tomato pieces, if using.
5. Cut chicken thighs into cubes. Add to noodle salad.
5. Mix in about two thirds of the dressing. Then taste and add more dressing, salt and/or juices from
chicken as desired. Sprinkle with sesame seeds before serving.
This post was updated on August 9, 2019 to add the recipe links below:
Click for the Serious Eats recipe for Mexican Street Corn.
Click for the recipe for Liang Nian Xiu's Moon Hill Corn and Beans
DID YOU TRY OUT THESE COOKBOOKS OR MAKE SIMILAR DISHES?
Please post comments below or photos to Instagram, Facebook or Twitter
Tag @love2chowblog and hashtag it #love2chow
All photos and content © 2019. All Rights Reserved. Contact admin@love2chow.com for permissions.
https://www.love2chow.com/2019/07/summer-corn-cut-above-cob.html
1 comments
Thanks for the great ideas!
ReplyDelete