Tag Archives: corn

Corn and Black Bean Salsa

Labor Day may have passed (I know, it feels like it was a long time ago!), but it’s still warm and summery here in New York. Luckily that also means that summer produce is still around. A few weeks ago I realized I hadn’t really had much corn all summer, so I went on a little corn kick and made grilled corn on the cob, corn and tomato salad, and this delicious corn and black bean salsa, which I served with fish tacos. I had a lot of leftovers, so I ended up eating the salsa as a side dish for the rest of the week!

Corn & Black Bean Salsacorn black bean salsa
Serves a lot


  • 4 ears corn
  • 1 15-ounce can no salt added black beans, drained
  • 1/2 red onion, chopped
  • 1/2 jalapeno pepper, seeds removed
  • 1 1/2-2 beefsteak tomatoes, diced
  • 3 tablespoons fresh lime juice
  • Salt to taste
  • Cilantro, if desired


  1. Bring a large pot of water to a boil and cook the corn for about 3 minutes. Remove the corn and set aside until cool enough to handle. Using a paring knife, cut the corn off the cob into a large bowl.
  2. Add the remaining ingredients and toss to mix.

Did you have your fill of corn this summer? What are your favorite ways to enjoy it?

Grilled Corn, Basil, and Tomato Salad

As I mentioned yesterday, last weekend I made dinner using my CSA veggies. Included in the bundle were 3 ears of corn and some basil. I also saw grape tomatoes on sale at Fairway (my local, awesome supermarket!), and decided to make one of my favorite nutritious and delicious combinations: Grilled Corn, Basil, and Tomato Salad.

Ingredients:Grilled Corn, Tomato, and Basil Salad

  • 3 ears corn, shucked
  • Nonstick cooking spray
  • 1 cup grape tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons rice vinegar
  • Kosher salt and freshly ground pepper
  • Fresh basil leaves, torn


  1. In a pot of boiling water, cook corn for 2 to 3 minutes. Remove and set aside.
  2. Spray a grill pan or outside grill with nonstick spray and heat on medium-high heat. Grill corn for 10 minutes, turning every couple of minutes until all sides have grill marks. Remove from grill and set aside to cool.
  3. Once corn is cool enough to touch, use a paring knife to cut kernels off cob into a medium bowl. Be sure to cut very close to the cob to use as much corn as possible. Add tomatoes to bowl.
  4. In a small dish, whisk together olive oil, vinegar, and salt and pepper to taste. Add to corn and tomatoes and toss to mix.
  5. Before serving, add torn basil leaves and toss corn salad once more.

The dressing on this salad is very light to allow the flavors of the fresh ingredients to shine!

The truth about corn:

Corn gets a bad rap, but it actually has many nutritional benefits. Whole corn is a whole grain and a good source of dietary fiber, the B vitamins folate and thiamin, and antioxidants vitamin C and lutein.

How do you like to eat corn?

West Branch

One of the things I love about New York City is the plethora of restaurants. There’s always someplace new to try and so many different areas of the city to explore to find whatever you’re in the mood for. During the week, Andy and I like to go out at least once for dinner and generally we like to stay in our neighborhood (as opposed to the weekends when we’re more likely to venture downtown), so we’re always looking for someplace new to try.

A couple of weeks ago we went to West Branch, a local bistro owned by chef Tom Valenti. While some of the items on the menu fall under the “comfort food” category (read: burgers, fries, fish and chips), there is also a seasonal element that of course I love.

I started my meal with a Panzanella Salad, an Italian salad that is generally made with day old, crusty bread, fresh tomatoes, and mozzarella cheese.

Panzanella Salad

Panzanella Salad

West Branch’s version had tomatoes, arugula, red onion, and whole wheat croutons. Overall it was delicious — the tomatoes were so fresh, juicy, and flavorful. My only complaint was that they dressed it with way too much oil (you can see a layer in the bottom of the bowl). They actually gave me a spoon for the salad, but I used my fork instead to let some of the oil drip off.

For my main course, I had a terrific grilled sea bass served over a sweet corn succotash, with a side of corn panna cotta.

grilled sea bass with corn succotash and corn panna cotta

grilled sea bass with corn succotash and corn panna cotta

I generally don’t like panna cotta becuase of the custard-like texture, so I was debating whether to get this dish. Boy am I glad I did! The fish was beautifully grilled and the perfect portion size — looks about the size of a deck of cards, just what I recommend. The corn succotash was mouth-watering — I couldn’t get enough of it! I even enjoyed a few bites of the corn panna cotta, which had actual pieces of corn inside.

Overall, I’d say my meal was fabulous. By choosing an appetizer that was full of vegetables, I didn’t have to worry that my main course sides were heavier on the starch (corn is considered a starchy vegetable), and I had a good amount of protein as well. Can’t wait to see what they have come winter!

Edible Estates

Last night I went to the grand opening of the Lenape Edible Estates in Manhattan. This was a fun-filled event with tastings of food from the garden, a film about the creation of the estate, and a discussion with the creator of the Edible Estates.

The Edible Estates project was started by the architect and artist Fritz Haeg to replace front lawns with gardens producing fruits and vegetables. Prior to the opening of the Manhattan garden, Haeg created estates in California, Kansas, New Jersey, Texas, London, and Maryland. What’s amazing and different about the Manhattan estate is that a garden was built and food grown in an urban environment in the middle of tall apartment buildings and skyscrapers. Who would think you can grow fruits and vegetables there?!

According to the website, the Lenape estate was created to “provide a view back to the lives of the native Lenape people, how they lived off the land 400 years ago on the island of Mannahatta, from the native edible plants and their mounded plantings of beans, corn and squash, also know as three sisters.” Although the garden is small, it has four different areas where different items were grown. Here is a map of what the estate looks like:


It’s a little difficult to see, but you can tell that it is a small area for food to be grown. The garden is really designed to be viewed from the outside, with signs all along the perimeter describing the different plants and how they were used by the native Lenape people (before Manhattan was filled with buildings). For example, this is the sign for the “three sisters,” and below it is a Three Sisters Salad that was served at the event.


I found this project to be a great way to teach people, especially children, the foods that provided the natives with nutrition prior to restaurants, grocery stores, and fast food joints.

Would you want an Edible Estate near you?