Buffet on Table: Bloggers Choice
Day 24: Preserving Summer Bounty – Roasted Confetti Corn
We are reaching the final stretch of this month’s nonstop blogging for ‘Buffet on Table‘ and the theme for this week is ‘Blogger’s Choice‘. I thought it was going to be a breeze to come up with a theme and do 3 posts.
I planted some tomatoes, zucchini, eggplant and chilies in a raised bed garden for the first time this year. I mentioned about my home grown zucchini in this post. Unfortunately after giving me the very large 13″ long zucchini, the plant decided to call it a day and die on me 🙁
First up is this Roasted confetti Corn. This corn of course is not from my backyard garden, but from the farm I went with Usha, Mir and Nisha couple of weekends ago. This was the very first time I picked corn and it was so much fun. So with the 6 ears of corn and some of my own peppers from the garden that I brought home, I made this roasted confetti corn to be frozen and used enjoyed in many different dishes in the colder months too.
Recipe from Vegetarian Times Magazine:
Corn and Pepper Relish
- 4 cups Corn Fresh Kernels - (from about 4~6 medium size corn)
- 2 Onions - medium, chopped
- 2 cups green bell peppers poblano banana chilies Chopped Red or , or , or hatch or other sweet to mildly hot
- 2 cloves Garlic - , finely minced
- 1½ tsps Cumin Ground
- to taste Salt Pepper &
- Heat a large nonstick skillet over high heat. Add the corn and cook for 4~6 minutes or until they turn dark brown in places and begin to smell 'roasted', stirring often.
- Add the onions and peppers, and cook for 4~5 minutes or until the veggies soften.
- Stir in the garlic, cumin and 1cup of water, season with salt and pepper. Simmer for 8~10 minutes or until all of the liquid evaporated and corn begins to brown again. Remove from heat and cool completely.
- How to Freeze: Once completely cooled, spoon the mixture into resealable freezer bags or freezer jars. Make sure to leave room for expansion. Remove the excess air from the freezer bags, if using, by laying them flat and squeezing out. Label bags or jars. Stack the bags flat for an efficient storage.
- Thaw and Use: Defrost the food in the bags or jars before using.