WOYP Day # 57 Grilled Corn and Feta Salad

Summer time brings a bounty of fresh corn, Watermelon, Mangoes and scrumptious strawberries. Grilled corn on the cob is a family favorite. Back home in India fresh corn brings back memories of cold days - which meant corn on the cob roasted over a bed of coals and while its piping smeared with a generous dab of green chili paste, salt and lemon juice. There are so many ways to dress up grilled corn, the possibilities are endless!! :D The boys like it with butter and little salt, sometimes with garlic salt. We like it with chili powder (cayenne), salt and lemon juice or with green chili paste and salt and little bit of ghee to cut the heat!! Yumm!

To shake things up a bit, I made a salad with the grilled corn kernels, crunchy red bell peppers, onions and some jalapenos for heat. Tossed in a quick and easy mayo dressing, this salad could well be the star at your next summer party!

Grilled Corn and Feta Salad:

You will need:

3 ears of Yellow corn
1/2 cup Red bell pepper, chopped
1 Jalapeno , chopped
1/4 cup Red onion, chopped
2 tbsp fresh Cilantro, finely chopped
3 tbsp Mayonnaise
2 tsp Sriracha (or any hot sauce)
1/2 tsp Salt
1/4 tsp Black pepper powder
1 tbsp Crumbled Feta cheese

Grill the corn on the cob over an open flame or on an outdoor grill if you have one. Both methods give it a nice char which is akin to grilled or roasted corn. The easiest way to get the kernels off the cob is to use a sharp knife. I use a large bowl, place a smaller bowl inverted in the larger bowl. Place the cob on top of the smaller bowl and use the knife. Hold the cob firmly with one hand and with the knife in the other start from the top and come down in one swift move. Turn the cob and repeat. That’s it! The kernels are collected in the larger bowl without a mess :)

Remove the inverted smaller bowl, and to the same large bowl add the chopped onions, red bell pepper, jalapeños and cilantro.

In another bowl whisk together the mayonnaise, salt, pepper and hot sauce.

Add this to the corn and chopped veggies. Combine well. Top with crumbled Feta and serve.

We recently had some dead trees felled in our back yard and I had them cut a few stumps for me. I'm still figuring out what I'll use them for, meanwhile couldn't resist taking a few pictures! :D

Grab a chip and this salad makes an awesome dip!

WOYP Day # 53 Spinach Corn Soup

We have had rainy, stormy days every now and then. Gloomy and cloud laden skies today, and plenty of rain. Though it is still warm outside, it felt like a Soup kind of day :) Spinach and Corn make a great combination in soup. This soup is light and is perfect with a sandwich to make a meal. 

Spinach Corn Soup: 
You will need: 

2 cups chopped Spinach
1/2 cup Yellow corn kernels (from a can, drained)
2 pods Garlic, finely chopped
2-2 1/2 cups water
1 tbsp Corn starch
Salt to taste
1/2 tsp Black pepper powder
2 tsp light Soy sauce
Salt to taste
1 tsp Sugar
2 tsp Oil

Heat oil in a saucepan. Add the chopped garlic and sauté until fragrant but not browned. Add the chopped spinach and corn. Cook for a minute until the spinach wilts but is still green, and then add water. Stir and then add the salt, pepper, soy sauce and sugar. Combine well and bring to a boil.Add little salt at a time, since the soy sauce is also salty.  Prepare a slurry of the corn starch using little water. Add to the boiling soup and stir. This will thicken the soup. Simmer and then turn off heat. Serve hot. 

That's it! A simple and heart warming soup for any season.

WOYP Day #39 Spinach, Corn and Pepper Mini Tarts

As a kid I enjoyed my mom’s mini Jam Tarts, warm, flaky and filled with gooey mixed fruit jam. Devoured typically in a minute or less :D I’ve used the same Tart dough in these Savory Spinach, Corn & Red bell pepper tarts. The filling is mildly spiced so the kids could eat it too, but you can totally amp the spice levels for adults. These tarts are small and are perfect as appetizers. 

If you don’t have individual tart pans, you can use silicone cupcake liners, a cupcake pan, or a multi design cupcake pan like the one I’ve used. Basically you need something to hold the sides up and form a “cup” to hold the filling. This can also be used in to make one large tart as well instead of individual tarts.

Like with any Tart dough, it is important to start with cold butter.

Easy Tart Dough:

1 1/4 cups All-purpose flour
1/2 tsp Salt
1/3 cup Cold, unsalted Butter
3-4 tbsp Cold Water

4” or 5” cookie cutter
Rolling pin
Tart pans, cupcake pan or cupcake silicone molds
Rice or Dried Beans (any kind)
Parchment Paper or Foil

In a medium bowl, measure out the flour. Add the salt and whisk to combine. Grate the butter over the bowl. Using a for or your fingertips rub the butter into the flour until it resembles bread crumbs. Alternately, you can also cut the butter into small cubes and using a pastry cutter, cut the butter into the flour. Add a tablespoon of water at a time and mix until the dough comes together. Roll into a ball and cover with cling wrap. Refrigerate for 30 minutes. Mom never used to chill the dough and she used to go about making the tart shells right away. I prefer to chill it since it is hot now and I felt it yielded a flakier shell. 

After 30 minutes, transfer dough to a lightly floured surface. Preheat oven to 400F. Roll the dough using a rolling pin, to 1/4” thickness. Using the cookie cutter cut circles and place in the cupcake pan. Gently press the dough to conform to the sides. Repeat with all the dough. Using a fork poke the dough in several places. This is called docking the dough, which prevents the tart from puffing up in the oven. 

Blind Bake the Tart Shells:

These Tart shells are blind baked, meaning they are baked first with either rice or dried beans to weigh the shells down, then baked without them and then a final quick bake with the prepared filling. 

Line each shell with a piece of parchment paper or foil and then pour little rice (or beans) into each shell. Bake for 8 minutes. Remove from oven, remove the rice with the parchment and return shells to the oven for another 4 minutes. Remove from oven, fill each shell with prepared filling. Bake for another 2-3 minutes until filling is heated through. Serve warm.

Spinach, corn and Red bell pepper filling:  
You will need:

1 recipe Tart dough (recipe above)
2 tbsp Oil
1/2 cup chopped Onion
2 tbsp Yellow corn
1/4 cup chopped Red bell pepper
3 pods Garlic,  minced
1/2 cup Spinach, finely chopped
1/4 tsp Dried Oregano
1/4 tsp Red chili flakes
Salt to taste
2 tbsp Heavy cream

Heat oil in pan. Add the minced garlic, onions and bell pepper. Cook for 3-4 minutes until onions and peppers are soft. Add the corn and chopped spinach and cook for 2 minutes.Season with salt and add the chili flakes and dried Oregano. Combine well. Lastly add the cream and combine, cook for a minute and turn off heat.

Allow to cool before filling the shells, you don’t want the hot filling to make the shells soggy. 

We enjoyed these Savory tarts and I see more tarts in the future :D Thanks to my mom for a foolproof tart recipe!