Summertime is here with Corn and Peaches!

Prosciutto Wrapped Corn Salad with Tomatoes and Blue Cheese Dressing

 

If you wish to add some protein to the salad, you can add cubed salami or grill sausages alongside the corn; chop and add to salad. You could also drain and rinse a can of black beans and toss into the salad. It is important to grate the blue cheese rather than crumble it to make dressing. Grating it means an even distribution in the dressing. If you don’t have whipping cream for the dressing, just use milk.

 

Serves: 6

 

6 thin slices prosciutto, halved lengthwise

4 cobs of corn, husked and cobs cut into thirds

1 tbsp (15 mL) canola oil

8 cups (2 L) torn romaine lettuce leaves

1 tub (255 g) grape tomatoes, halved

2 cups (500 mL) cubed cucumber

 

 

Blue Cheese Dressing:

1/2 cup (125 mL) mayonnaise

3 oz (90 g) crumbled blue cheese, about 1 cup/250 mL

1 tbsp (15 mL) Dijon mustard

1/2 tsp (2 mL) each hot pepper and Worcestershire sauce

1 shallot, minced

2 cloves garlic, minced

2 tbsp (30 mL) 35% whipping cream

1/2 tsp (2 mL) each salt and pepper

 

WRAP prosciutto halves around each piece of corn. Rub with oil.

GRILL corn over medium-high heat, turning occasionally, about 10 minutes until prosciutto is slightly charred and corn is tender.

 

BLUE CHEESE DRESSING: WHISK together mayonnaise, blue cheese, mustard, hot sauce, Worcestershire sauce, shallot, garlic, whipping cream, salt and pepper.

 

TOSS romaine, tomatoes and cucumber with half of the blue cheese dressing. Add corn and toss lightly to serve. Add more dressing if desired or serve remaining as a dip for the corn.

 

TIP: Make-ahead: Cover and refrigerate dressing for up to 1 week. Stir well before serving.

 

 

Grilled Whole Corn Cobs: Pull the outer husks down from 4 cobs of corn. Strip away the silk from each ear of corn. Fold the husks back in place and place ears of corn in a sink full of cold water for 10 minutes. Remove from water and shake off excess. Rub mayonnaise mixture (see below) all over each cob of corn. Pull husks back over corn and tie with string. Place corn on grill over medium heat. Grill for 15 to 20 minutes, turning occasionally, until kernels are tender. Remove, open husks and sprinkle each cob with crumbled feta cheese.

 

Mayonnaise, Hot Sauce Green Onion and Garlic mixture: Toss 1/2 cup mayonnaise with 3 green onions, thinly sliced, 2 cloves garlic, minced, 1 tsp hot sauce, 1/2 tsp each salt and pepper. (Make-ahead: Cover and refrigerate for up to 1 week.)

 

 

Fun Ideas with Corn:

Quick Succotash with Corn: Grill cobs of corn on grill over medium-high heat, turning occasionally, about 10 minutes until tender and charred. Let cool slightly. Use knife to remove kernels from the cobs. Toss kernels with olive oil, minced parsley, thinly sliced green onions, drained and rinsed kidney beans, minced garlic, salt, pepper and 1 red bell pepper, seeded and cubed.

 

Grilled Corn and Tomato Salsa: Grill cobs of corn on grill over medium-high heat, turning occasionally, about 10 minutes until tender and charred. Let cool slightly. Use knife to remove kernels from the cobs. Toss corn with minced garlic, minced and seeded jalapeno, chopped tomatoes, minced cilantro, olive oil, salt and pepper. Serve on tostados (open-faced) or use as a salsa with chips.

 

 

  

 

 

 

Tomato and Corn Pizza Salad

These easy summer pizzas are crunchy and colourful showcasing summer tomatoes and corn. Adding them to an easy salad makes you a superstar for a summer get together. Use leftover grilled corn to speed up this already quick recipe.

 

Serves: 6 to 8

 

2 cobs of corn, husked

1 large tomato, chopped

2 tbsp (30 mL) chopped fresh basil

1 tbsp (15 mL) chopped fresh parsley

1/4 tsp (1 mL) each salt and pepper

4 whole wheat pita breads

1/4 cup (60 mL) basil pesto

1/2 cup (125 mL) crumbled feta cheese

10 cups (2.5 L) spring greens

1/3 cup (75 mL) balsamic dressing (homemade or storebought)

 

Place corn cobs on preheated greased grill over medium heat. Grill, turning occasionally for about 10 minutes or until slightly charred and tender crisp. Remove from grill and cut kernels from cob; place in a bowl.

 

Add tomato, basil, parsley, salt and pepper to bowl; stir to combine.

 

Spread pesto over pita breads. Sprinkle each with some of the tomato and corn mixture. Sprinkle with feta.

 

Place pita breads on grill; close lid and grill for about 5 minutes or until pita is crisp and golden.  Let cool slightly and cut each into 6 to 8 wedges.

 

Toss greens with dressing and spread onto a serving platter. Add pizza wedges to greens to serve. Alternatively, top each pita with the salad greens to serve!

 

Serves 6 to 8.

 

 

Summer Grilled Peach, Mixed Greens, Feta and Quinoa Salad

 

Grilling peaches heightens their natural flavour. We are grilling them and then chopping and putting into a fresh side dish. You can grill and serve with yogurt or ice cream or even include in an antipasti platter, for an innovative fun idea. This side dish pairs well with grilled chicken, turkey or veal.

 

Serves: 6

 

3/4 cup (175 mL) quinoa, rinsed

1 1/2 cups (375 mL) vegetable or chicken broth

6 peaches, ripe but still firm, halved and pitted

1 tbsp (15 mL) canola oil

Pinch each salt and pepper

1 tub (142 g) spring greens

2 cups (500 mL) fresh raspberries

Half a 300 g log goat cheese, crumbled

1/2 cup (125 mL) sliced almonds, toasted

 

Dressing:

1/2 cup (125 mL) canola oil

1/4 cup (60 mL) lemon juice

2 tbsp (30 mL) chopped fresh chives

2 tbsp (30 mL) chopped fresh parsley

1 tbsp (15 mL) chopped fresh mint

1 tbsp (15 mL) Dijon mustard

1/2 tsp (2 mL) each salt and pepper

 

DRESSING: WHISK together oil, lemon juice, chives, parsley, mint, mustard, salt and pepper. Set aside half of the dressing.

 

BRING broth to boil; add quinoa and return to boil. Reduce heat, cover and simmer about 18 minutes or until no liquid remains. Remove from heat and fluff with fork into a large bowl. Toss with half of the dressing.

 

BRUSH peaches with oil and sprinkle with salt and pepper.

 

GRILL peaches over medium heat, turning occasionally, about 6 minutes or until charred and softened. Let cool slightly. Chop peaches and add to quinoa mixture along with remaining dressing, mixed greens, raspberries, goat cheese and almonds. Toss to coat well.

 

TIP: Make-ahead: Cover and refrigerate to up to 3 days without mixed greens. Add mixed greens just prior to serving to prevent wilting.

 

Grilled Peaches Wrapped in Prosciutto: Use 4 medium ripe but firm peaches, halved and pitted. Wrap each half with a thin prosciutto slice (about 3 oz total) Secure with toothpick or skewer.  Brush peaches with olive oil and season with salt and pepper. Grill peaches over medium heat, turning once, about 5 minutes. Remove from heat and drizzle with aged balsamic vinegar.

 

Fun Ideas with Peaches:

-Sprinkle grilled peaches with crumbled feta cheese, drizzle with honey and sprinkle with minced dill.

-Peach Bruschetta: Grill peaches, chop. Toss with olive oil, tomatoes, garlic and minced parsley. Serve with baguette slices

-Slice grilled peaches and serve with angel food or pound cake and whipped cream or yogurt

-grilled peaches, granola and yogurt is a healthy snack or breakfast idea

 

 

  

 

 

 

Sweet Peach Cakes on the BBQ

These light fruity cakes are addictive! A perfect ending to a campfire meal or to enjoy as a snack or sneak in a leftover for breakfast the next day. Enjoy the summer flavour of peaches at their best and baking them on the barbecue is a breeze.

 

½ cup (125 mL) butter, softened

¾ cup (175 mL) packed brown sugar

3 large eggs

1 tsp (5 mL) vanilla

¾ cup (175 mL) all-purpose flour

½ tsp (2 mL) each baking powder and cinnamon

Pinch salt

3 firm ripe fresh peaches, diced

2 tbsp (30 mL) demerara or turbinado sugar (optional)

 

In bowl, whisk together butter and sugar until combined. Whisk in eggs, one at a time, whisking well after each addition. Whisk in vanilla.

 

In another bowl, whisk together flour, baking powder, cinnamon and salt. Gradually stir flour mixture into butter mixture until well combined. Spread into 12 greased foil muffin cups. Divide peaches on top and press slightly into batter. Sprinkle with sugar, if using.

 

Place pan on preheated grill over medium-low heat; close lid and cook for about 15 minutes or until top is golden and tester inserted in centre comes out clean. Let cool slightly.

 

Sprinkle with icing sugar before serving.

 

Makes 12 cakes

 

Tip: Try to keep the barbecue’s temperature around 350°F (180°C) to cook cakes evenly.

 

3 peaches, peeled and finely chopped will give you about 2 ¼ cups (550 mL).

 

Oven Variation: Bake cakes in 350°F (180°C) oven for about 20 minutes.

 

When you are at home you can use an electric beater to bring the batter together more quickly