Luke's Corn Salsa

Luke made some awesome Corn Salsa the other day.

He piled it on top of  what he calls "Mexican Pizza" and I call an  "Indian Taco" It is Indian Fried Bread loaded with cheese, green chili and beans, fresh peppers and lettuce.  It was so, so good.

This salsa would be great with corn chips or Mexican food of any kind.

Here is his recipe: much of the ingredients are to be adjusted to the Chef's taste and desired volume.

Corn Salsa

Corn cut from 4-8 fresh cobs (you could use canned or frozen if you don't have fresh).

1/2 cup pickled Cherry or Jalapeño Peppers, chopped

1/2 Cup Hot, Pickled Carrots, chopped (these often accompany pickled peppers in the jar)

6-8 Green Onions, chopped

1-2 cups Vinegar or Jalapeño Juice

1 Large Tomato, diced

1 Large Lemon, juiced

1 Bulb Garlic, peel, crushed and chopped (yes, the whole bulb... it was really good)

1/2 cup fresh Basil Leaves, minced

1/3 cup Tomato sauce

Combine all ingredients and stir.  Serve fresh

Spoon Bread with Honey

This is one of my favorite Corn Recipes.  It is a bit of a cross between corn bread and corn pudding.  It is wonderfully moist and sweet.

Spoon Bread with Honey

1 1/3 Cup Frozen Corn

1 1/3 cup Creamed Corn ( use my creamed corn recipe minus the onion and bacon (or not) or you can you can use a can of creamed corn).
1/2 cup butter melted

2 Eggs

1 8 Ounce Container of Sour Cream

2/3 Cup Flour

1/2 Cup Cornmeal

3 Tablespoons Sucanat or Coconut sugar

1 Tablespoon Baking Powder

1/2 teaspoon salt

Honey

Mix moist ingredients together in a medium sized bowl.  In a separate bowl, mix dry ingredients together.  Combine all and stir.  Pour into a greased  9x 13 pan ( use a smaller pan if you like a thicker bread).  Bake at 350 for 30 - 35 minutes.

Drizzle honey over the top and spread over entire pan of bread.

Enjoy

Creamed Corn

Homemade Creamed Corn is better than anything you could ever buy in the can.

Even Eddie ate it up with enthusiasm (he's one of our picky ones).

Creamed Corn with Bacon

Fresh corn cut off the cob of 8 Ears of Corn  (about 5 cups of Corn)

2 Tablespoons Butter

3 Slices of Bacon

1/3 cup chopped onion (one small onion)

1 Tablespoon flour. (Whole Wheat is fine)

1 Tablespoon Sugar or Honey

1 Cup Half and Half or Cream

1/2 Cup Cold Water

Salt and pepper

In a large skillet, cook bacon until crisp; drain saving about 1 tablespoon of grease.  Cool, crumble and set aside.  to the bacon grease, add the butter and onions; sauté until tender.  Add the corn;  saute until corn is lightly cooked.  Add the flour and mix well. Now stir in the sugar, half and half and water.  Stir as it thickens.  Add crumbled bacon; reserving about a tablespoon to garnish on the top.  Add salt and pepper to taste and pour into serving dish.  Garnish with remaining bacon.

Serves 6

Enjoy