Dilled Potato and Corn Salad

  • 4 cobs corn, husked
  • 2 lb. potatoes (boiled, diced)
  • 2 tsp. grainy mustard
  • 2 tbsp. vegetable oil
  • ½ tsp. salt
  • 1/4 tsp. pepper
  • 1/4 c. red wine vinegar
  • 2 tbsp. chopped fresh dill

Boil corn, for approximately 3 minutes. Remove and plunge in cold water to stop cooking. Cut kernels off cobs.

Boil potatoes in large saucepan of boiling salted water, about 15 minutes. Drain and cube, combine in bowl with corn.

Add mustard, salt and pepper; sprinkle with vinegar and toss well. Let cool. Add remaining oil and dill; toss to coat.

Tomato Corn Salsa

(excellent in grilled steak wraps)

  • 1 large tomato, chopped
  • ½ c. cooked corn kernels (approx. 1-2 cobs)
  • 1/4 c. chopped red onion
  • 1 clove garlic, minced
  • 1 fresh or pickled jalapeno pepper (optional), seeded and minced
  • 1 tbsp. minced fresh coriander or parsley
  • 1 tbsp. lemon juice
  • 1/4 tsp. each salt and pepper

Combine all ingredients in bowl. Makes approximately 2 cups.

Corn Relish

In a large saucepan, combine

  • 4 c. corn
  • 1 c. chopped celery
  • ½ c. chopped onion
  • ½ c. chopped green peppers
  • 2 c. white sugar
  • 1½ c. white vinegar
  • ½ c. water
  • 1½ tsp. coarse salt
  • 1 tsp. mustard seed
  • 1 tsp. celery seed

Bring to a boil, reduce hear and simmer for 10 minutes.

Smoothly blend together:

  • ¼ c. all purpose flour
  • 1½ tsp. dry mustard
  • ½ tsp. turmeric
  • ½ c. water

Gradually stir into hot mixture. Mix in 1/4 c. red peppers. Continue cooking, stirring frequently for 10 minutes or until the desired consistency.

Corn Risotto Casserole

  • 3 tbsp. butter
  • 1 onion chopped
  • 1 c. each chopped carrot and sweet red pepper
  • 1 tsp. salt and dried oregano
  • ½ tsp. pepper
  • 1 c. Arborio rice
  • 2 c. cooked corn kernels (approx. 3 ears)
  • 1 c. milk
  • 1 egg
  • 1 tbsp. all-purpose flour
  • 2 c. shredded Asiago or White Cheddar
  • 1/3 c. chopped oil packed sun-dried tomatoes
  • 1/4 c. Parmesan cheese

In saucepan, melt butter over medium heat; cook onion, red pepper, carrot, salt, oregano and pepper, stirring for 5 minutes. Stir in rice for 1 minute. Pour in 2 ½ c. hot water and corn; bring to boil. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed.

In bowl, whisk together milk, egg and flour; stir in to rice mixture. Stir in cheese and sun-dried tomateoes. Spread in greased 8 inch square casserole dish. Sprinkle with Parmesan. Bake in centre of preheated 350 degree oven for 30-35 minutes or until liquid is absorbed and rice is tender. Serves 4-6.

Summer Corn Salad

  • 6 ears fresh corn
  • 3 large tomatoes
  • 1 large onion, diced
  • 1/4 c. fresh basil, chopped
  • 1/4 c. olive oil
  • 2 tbsp. white vinegar
  • Salt and pepper, to taste

Boil fresh corn, for approximately 3 minutes. Remove and plunge in cold water to stop cooking. Cut kernels off cobs.

In large bowl, toss together corn, tomatoes, onion, basil, oil vinegar, salt and pepper. Chill until ready to serve.

Black Bean & Corn Salad

  • 2 15 oz. cans of black beans (drained and rinsed)
  • 6-8 cobs of fresh corn
  • ½ c. onion (chopped)
  • ½ c. green onion (chopped)
  • ½ c. red bell pepper (chopped)
  • 1/4 tsp. seasoned pepper
  • 1/4 tsp. dried cilantro
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. ground cumin
  • ½ c. balsamic vinaigrette salad dressing

Boil fresh corn, for approximately 3 minutes. Remove and plunge in cold water to stop cooking. Cut kernels off cobs.

In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper and cumin. Set aside.

In a large bowl, stir together beans, corn, onion, green onion, and red bell pepper. Toss with dressing, chill thoroughly, toss again before serving. Serves 6.

Zesty Corn Salad

  • 8 ears fresh corn (or 6 c. frozen corn)
  • 1 small red onion
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • ½ c. fresh cilantro, chopped (save a few sprigs for garnish – optional)
  • 1/3 c. olive oil
  • Juice of 1 lime (approximately 2 tablespoons)
  • 1 tbsp. rice wine vinegar
  • salt and pepper to taste

Boil fresh corn, for approximately 3 minutes. Remove and plunge in cold water to stop cooking. Cut kernels off cobs.

Combine all ingredients in a large bowl, mixing well.

Chill thoroughly. Before serving, garnish with cilantro sprigs, if using. Serves 6-8.

Tomato and Onion Pie


1 frozen pie crust – 9 in

20 small yellow onions (cocktail onion size) – I use regular onions chopped into 1 inch pieces

2 tbsp. Dijon mustard (preferably the grainy type)

2 medium to large tomatoes, sliced thinly

2 tbsp. fresh basil, chopped

2 cups mozzarella cheese, shredded

Salt and pepper

1. Peel and roast the onions, coated in olive oil, at 400°C for approximately 30 minutes until browned. Stir occasionally while the onions are roasting.

2. Thaw the pie crust at room temperature for 15 minutes then bake at 400°C for 8 minutes. Allow to cool.

3. Spread the Dijon mustard on the bottom and up the sides of the pie crust.

4. Layer tomatoes over the Dijon.

5. Sprinkle 1 tbsp. of the fresh basil and 1 c. of the mozzarella over the tomatoes.

6. Flatten roasted onions with a spatula and lay and spread the onions on top of the cheese.

7. Layer more tomatoes over the onions.

8. Again, sprinkle 1 tbsp of basil and then 1 cup of the mozzarella cheese over the tomatoes.

9. Top with salt and fresh ground pepper.

10.Bake at 400°C for 30 minutes then turn off the oven, and allow the pie to remain in oven for an additional 10 minutes.

11.Eat hot or at room temperature.

Also delicious when reheated!!!