Hello and welcome back to The Stone Soup Cook. This week, we are focusing on corn!
In Monday’s post, we learned that corn can be a vegetable or, when dried and ground, a grain. Today, I’ll share recipes for a couple of sides using both the vegetable and the grain version of corn. One is a salad and the other is a terrific tart that could serve as a side, an appetizer or even a main dish (with a big, green salad and a glass of rose!).
So let’s get cooking!
First up is a great little salad that Mr. Stone Soup found in an issue of Gourmet magazine about a hundred years ago. I have long since lost the recipe and so I actually don’t know what really went into this salad, but my version is super simple, delicious and perfect as a go-along for bar-b-cue or a side at any meal.
Corn and Red Bell Pepper Salsa Salad:
Next up is a recipe using the grain version of corn, and a warning–it’s a bit of a cheat…but a good one!
Tomato Tart with Cornmeal Crust:
This tart uses a pre-made cornmeal crust by Vicolo. I can see you rolling your eyes right now! But–I tried making cornmeal crust from scratch and frankly, it was a lot of trouble that wasn’t worth it because it wasn’t as good as Vicolo’s, which has the perfect crunch, the perfect amount of salt and makes a wonderful base for any number of yummy pies and tarts. They come in packs of two and they freeze beautifully if you only need one at a time. [Vicolo didn’t provide me any compensation, I bought the product with my own money and the opinions are my own.]
I had this delicious tomato tart with some leftover roast chicken and it made a perfect, simple and quick dinner on a Monday evening.
Thanks for tuning in today and I hope you join me on Friday for the conclusion of corn week when I’ll feature main courses using corn in a starring role.
Until then–
Peace, love and good food,
Keri
