Quick Bite: Corn

This is a two-use recipe. I originally found the corn salad on A Beautiful Mosaic to serve for a small dinner party. But with so much salad left the next morning, I came up with an egg dish that was delicious and simple. Corn with eggs sounds odd, but think of it as nouveau Southwest huevos rancheros (minus the ranchero). If you want to add a sauce, I suggest using a tomatillo-based concoction as it will compliment the flavors well. The corn looked wonderful grilled in the original recipe, but I simply boiled the corn as I didn't have too much time. It still came out well and looked beautiful. 

Corn Salad

1 tsp extra virgin olive oil

1/2 red onion, diced

1 red pepper, diced

1 minced jalepeño, seeds removed

4 cooked ears of corn, kernels sliced from the cob

*If you choose to boil, throw in 1/2 cup sugar to the water and boil for no longer than 8 minutes

2 tbsp vinegar

zest and juice of 1/2 lime

1 tsp maple syrup (I used honey)

1/4 cup of minced chives

2 tbsp minced cilantro

Heat olive oil in a skillet or wok over medium heat.  Add red onion, jalepeño, and red pepper and saute until just softened (about 3 minutes).  Add corn kernels and cook for another 3 minutes.  Remove from heat.  Add vinegar, maple syrup, lime zest and juice.  Mix and add more lime juice if needed.  Salt and pepper to taste.  Top with chives and cilantro.

Southwestern Maize y Huevos

serves 4

8 corn tortillas

Corn Salad

1 tbsp extra virgin olive oil

1 cup of sharp cheddar cheese, shredded

1/2 cup crumbled herb feta

1/4 cup sour cream

chopped chives to garnish

water

*I also sauteed up another 1/2 cup of red onion and added it to the salad, but this is optional.

Heat oven to 250 degrees. Heat oil in nonstick skillet over low heat. Carefully drop in two eggs on either side leaving room between. Meanwhile, heat two tortilla over another burner or in the oven. When the whites are cooked, put about a tbsp of water into the pan and cover. Let the eggs steam so that the white over the yolks set. Remove the eggs and place them on the tortillas. Put the plate into the oven until you have completed this three more times to serve four people. Once all of your eggs are done, cover each egg/tortilla with a handful of cheddar cheese, corn salad, a bit of feta and a dollop of sour cream. Top with chives and serve.