Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [76]
Add the corn and jalapeño and cook, stirring, until the corn is crisp-tender, about 3 minutes. Stir in the cilantro and salt. Spoon into a serving bowl.
Shortcuts
See the directions for cutting corn from cobs on opposite page.
Variation
Corn Sauté with Black Beans and Piquillo Peppers: Stir in ½ cup well-drained cooked or canned black beans and 2 tablespoons diced (¼ inch) jarred piquillo peppers (see [>]) or other roasted red peppers.
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Make a Meal
Serve with Quick Black Bean Chili ([>]; with or without the roasted sweet potatoes) garnished with chopped red onion, avocado and tomato.
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MEXICAN CORN ON THE COB
Roasted Sweet Potatoes Topped with Quick Black Bean Chili ([>]) and Mexican Corn on the Cob ([>])
Corn, grilled or pan-seared, slathered with crema (a tangy thick cream, like crème fraîche) and then rolled in sharp-flavored grated cheese, is popularly called "Mexican corn." It is a real treat. Here I use a sprinkling of smoked paprika and Asiago or, if available, the sharp Mexican cheese called Cotija.
Cook Time: 15 minutes
Serves: 4
4 ears of corn, husked and trimmed
2 tablespoons extra-virgin olive oil
½ teaspoon smoked paprika (preferably Pimentón de la Vera; see [>]) or chili powder
¼ cup sour cream, crema (Mexican sour cream; see [>]) or crème fraîche
1 cup grated Asiago, Pecorino Romano, Cotija or other sharp grating cheese
1 lime, cut into wedges
Lightly brush the corn with a thin film of the oil. Heat a large skillet until it is hot enough to sizzle and evaporate a drop of water. Add the corn and sear over medium-high heat, turning every 2 to 3 minutes, until some of the kernels are browned and the corn is heated through, about 10 minutes. You can do the same thing on a gas grill or on a stovetop griddle.
Sprinkle the corn all over with the smoked paprika. Spread with a thin layer of sour cream. Place the cheese on a plate and roll the corn in the cheese. Serve with the lime wedges to squirt over the corn.
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Make a Meal
Serve with Roasted Sweet Potatoes Topped with Quick Black Bean Chili ([>]) and a green vegetable such as broccolini, broccoli, green beans or a leafy green.
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JAPANESE EGGPLANT STIR-FRY WITH SHIITAKE, BELL PEPPERS AND GINGER Vegan
Slender Japanese eggplants are sweeter and less moist than Italian globe eggplants, which makes them a good choice for this quick and easy stir-fry. Bright with the heat of ginger, the tang of eggplant and the richness of sesame, this side dish is especially delicious when served with other Asian-inspired dishes.
Cook Time: 5 minutes
Serves: 4
3 tablespoons extra-virgin olive oil
2 medium (about 8 ounces total) Japanese eggplants, cubed (½ inch), about 6 cups
5 ounces shiitake mushrooms, stems discarded, cut into ½-inch pieces (about 2 cups)
½ cup diced (½ inch) red bell pepper
2 teaspoons chopped peeled fresh ginger
1 garlic clove, grated
1 tablespoon tamari or soy sauce
¼ cup thin-sliced scallions (white and green parts)
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds
1 tablespoon unseasoned Japanese rice vinegar (optional)
Heat a wok or large skillet until it is hot enough to sizzle and evaporate a drop of water. Add 2 tablespoons of the oil and tilt the pan to coat evenly. Add the eggplant and stir-fry over medium-high heat until it is lightly colored, about 2 minutes. Add the remaining 1 tablespoon oil and the mushrooms and stir-fry for 2 minutes. Add the bell pepper, ginger and garlic and stir-fry for 1 minute. Add the tamari and stir-fry until the vegetables are browned and tender, about 1 minute.
Remove the pan from the heat and stir in the scallions, sesame oil and sesame seeds. Serve warm or cold. If serving cold, sprinkle the eggplant with the rice vinegar before serving.
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Make a Meal
Serve with Crisp-Cooked Savoy Cabbage with Asian Flavors ([>]) and Black Rice Pilaf with Edamame, Ginger and