In the Kitchen with Sigona’s Featuring: Corn

Corn, Basil & Tomato Bruschetta with Creamy Chèvre and Summertime Peach Balsamic

Basil and corn is a fantastic combination; add in a couple other flavors of summer and you’ve got yourself an easy, delicious treat that pairs well with a glass of chilled Pinot Grigio. You can use cream cheese or ricotta in place of the goat cheese, of course. Recipe adapted from Celebration Generations’s “Sweet Corn Spectacular” cookbook. Makes about 10 to 12 slices.

Corn Tomato  Basil Bruschetta_9981 E (1 of 1)_360Ingredients:

  • Half a baguette, cut on the diagonal into 10 to 12 slices about a 1/2-inch thick
  • Sigona’s Fresh Press Extra Virgin Olive Oil, for brushing (Mix it up! Try Sigona’s Garlic Oil.)
  • 2 ears local, fresh corn, husked
  • 2 Tbsp. Sigona’s Summertime Peach White Balsamic
  • About 3/4 cup diced cherry tomatoes (look for a mixed medley variety pack for extra color)
  • 1/4 cup sliced fresh basil
  • Salt and pepper, to taste
  • About 6 to 8 oz. soft chèvre (goat cheese), such as locally made Laura Chenel

Directions: Brush both sides of the baguette slices with olive oil. You can put these in the oven to broil, but we recommend using a stovetop grill. Using a stovetop grill or large pan, grill both sides of the baguette slices over medium-high heat, just about 1 minute per side. This makes the bread crispy on the outside, yet chewy on the inside. Set grilled slices aside.

Slice the corn from the cobs and place the kernels into a medium bowl. Add the diced tomatoes, basil and balsamic to the bowl; stir to combine. Season with salt and pepper to taste.

Spread a bit of the cheese on one side of each grilled baguette slice, top with some of the corn mixture and serve.

Corn, Zucchini & Poblano Salad with Feta and Zucchini Blossoms

Grilling the corn gives this salad a fantastic smokey flavor that pairs deliciously with the poblano pepper. If you’ve never tried delicate, edible zucchini blossoms before, here’s your chance!  Adapted from Bon Appétit. Serves 4.

Corn Zucchini and Poblano Salad with Feta and Zucchini blosoms_0012 E (1 of 1)_360Ingredients:

  • 2 ears local, fresh corn, husked
  • 2 small zucchinis, thinly sliced lengthwise on a mandoline
  • 3 to 4 zucchini blossoms, torn into large pieces (optional)
  • 2 Tbsp. coarsely chopped fresh basil
  • About 1/4 cup diced poblano pepper, more or less to taste
  • 3 Tbsp. plus 2 tsp. Sigona’s Fresh Press Extra Virgin Olive Oil, divided (Mix it up! Try Sigona’s Basil Oil.)
  • 2 Tbsp. white wine vinegar
  • Salt and pepper, to taste
  • About 2 oz. feta, crumbled (about 1/2 cup)

Directions: Preheat an outdoor grill or indoor grill pan over medium-high to high heat. Rub the ears of corn with about 2 teaspoons of oil; season with salt and pepper. Place the ears on the hot grill and cook, turning a quarter about every 2 to 3 minutes or until nice grill marks appear all around the ears. Remove the ears and allow to cool slightly.

Cut kernels from cobs and place kernels in a large bowl. Add zucchini, zucchini blossoms, if desired, basil, poblano, vinegar and remaining oil; toss to combine. Season to taste with salt and pepper.

Transfer to a serving bowl and top with feta. Serve.

Grilled Summer Veggie Fajitas with Fresh Corn and Portobello Mushrooms

This veggie-centered entree is a great option for Meatless Monday. Portobellos are hearty, “meaty” mushrooms that give you something to sink your teeth into, but, if you wish, it’s easy to add in extra protein — simply grill some steak for slicing while you grill the veggies. Recipe and picture from Luisa Ormonde of Luisa’s Catering in San Carlos; adapted from Minimalist Baker. Makes 6 to 8 fajitas.

Luisa's grilled veggie fajitas_360

Recipe and picture from Luisa Ormonde of Luisa’s Catering in San Carlos

Ingredients:

  • 1 poblano pepper, halved and seeds removed
  • 2 bell peppers, halved and seeds removed
  • 1 jalapeño, halved and seeds removed
  • 1 yellow or white onion, cut into 1-inch-thick rings
  • 1 zucchini, halved lengthwise
  • 2 ears local, fresh corn, husked
  • 2 large portobello mushrooms, wiped clean, stems removed
  • 2 Tbsp. plus 4 tsp. Sigona’s Fresh Fresh Extra Virgin Olive Oil, divided
  • 1 tsp. soy sauce
  • 2 ripe avocados, chopped
  • Juice of 1/2 a lime
  • Sea salt
  • 1/2 tsp. cumin
  • 1 clove garlic, minced
  • 6 to 8 small flour or corn tortillas
  • Garnishes: fresh red onion, hot sauce, cilantro, salsa, sour cream, cheese

Directions: Preheat a grill to medium-high to high heat.

In a large bowl, gently toss poblano, bell peppers, jalapeño, onion and zucchini with 2 tablespoons olive oil. Rub the ears of corn with 2 teaspoons olive oil. Combine remaining 2 teaspoons of oil with the soy sauce and brush the mixture over the top and bottom of each portobello mushroom.

Place the corn on the hottest part of the grill; rotate a quarter about every 2 to 3 minutes until covered in nice grill marks. Lay portobellos top-side down on the grill; cook about 5 to 7 minutes then flip and cook about 2 to 4 minutes more or until mushrooms are heated through and soft in the center. Grill the rest of the veggies for about 6 to 8 minutes, turning once, until nice grill marks appear and they are crisp-tender.

Remove grilled vegetables and cut into bite-size pieces. Slice the corn kernels from cob and toss together in a large bowl with the cut veggies.

To make the guacamole, mash together the avocado with lime juice, salt, cumin and garlic.

Warm the tortillas in the microwave, oven or on the stovetop, if preferred. Serve tortillas with the grilled veggies, a dollop of guacamole and any other toppings you desire, such as salsa, hot sauce, cheese or sour cream.

 

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