Grilled Corn Salad

Ingredients:
4 ears of fresh corn, grilled, (I took off 1 layer of the shucks, then grilled them over medium heat for 20-30 minutes, turning occasionally)
2 roma tomatoes, diced
half a green bell pepper, diced
1 small jalapeno, diced
1 avocado, diced
handful cilantro, chopped
juice of 2 limes
1 tablespoon vegetable oil
2 teaspoons honey
salt and pepper to taste

Directions:
To make the dressing: Put honey and lime juice in a small bowl and slowly whisk in the vegetable oil. Add salt and pepper.
To assemble the salad: Cut the corn off of the husks and place in a large bowl with tomatoes, bell pepper, jalapeno, avocado and cilantro. Toss with dressing. Check for seasoning. Chill until ready to serve. Serves 4.

Southwestern Cornbread

Ingredients:
1 8.5 oz pkg Jiffy cornbread/muffin mix
1 egg
2 T melted butter
1 4-oz can green chilies, drained
6 oz shredded pepper jack cheese (1 1/2 cups)
1 11-oz can Mexicorn, drained

Directions:
Preheat oven to 400°F. Grease a 8x12 inch or 11x7 glass baking dish. Mix first three ingredients together in a bowl using a fork to incorporate the ingredients, then add the chilies, corn and cheese. Pour into the dish (batter will be thick) and spread even. Bake for 22-25 minutes until edges are golden brown. Let cool for 10 minutes before cutting to let melted cheese harden a bit. Serve with butter.

Mimi's Cafe Corn Chowder

Ingredients:
1/4 cup butter (1/2 a stick)
6 tablespoons chopped onions
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed potatoes (1/2 inch pieces)
3 cups frozen corn kernels, thawed
2 tablespoons sugar
2 teaspoons salt
1 dash white pepper
3 tablespoons flour
1 quart half-and-half cream

Directions:
1 Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
2 Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
3 Whisk flour into 1 cup of the half and half and then stir into soup.
4 Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
5 Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.

Spicy Shrimp Cakes with Corn and Avocado Salsa

Ingredients:
Cakes:
1 pound medium shrimp, peeled and deveined
Cooking spray
1 cup finely chopped red bell pepper
1 garlic clove, minced
1/4 cup thinly sliced green onions
3 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lime juice
1 1/2 teaspoons hot sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 large egg
1/4 cup finely chopped fresh cilantro
3/4 cup panko (Japanese breadcrumbs), divided

Salsa:
2 ears of fresh corn, roasted and cut from the cob
1 diced peeled avocado
1/4 cup chopped fresh cilantro
3 tablespoons finely chopped red onion
2 tablespoons finely chopped seeded jalapeno pepper
1 tablespoon fresh lime juice
1/4 teaspoon salt

Directions:
To prepare cakes, cook shrimp (salted and peppered) in a skillet sprayed with Pam until pink, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through egg), stirring well. Stir in cilantro and 1/4 cup panko. Divide shrimp mixture into 5 equal portions, shaping each portion into a 1/2-inch-thick patty. Pat panko bread crumbs on each side of the cakes while holding in your hand. The mixture is too loose to dredge. Chill at least one hour (I chilled them overnight).

Heat pan over medium-high heat. Coat pan with cooking spray. Add 3 cakes to pan; cook 4 minutes on each side or until browned. Be careful will flipping the cakes. They crumble easily. Press down on the cakes with the back of the spatula a couple of times before flipping.

Remove from pan; cover and keep warm. Repeat procedure with remaining cakes.
To prepare salsa, combine corn and remaining ingredients, except for the avocado; stir gently. Add the avocado and toss very gently. Serve immediately with shrimp cakes.

Mexican Grilled Corn

Ingredients:

6 ears corn, husked
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup crema Mexicana (can be replaced with low-fat or regular sour cream)
6 lime wedges

Directions:
1. Preheat grill to medium-high.
2. In a small bowl, combine chili powder, salt and pepper.
3. Place corn on a grill rack coated with cooking spray; cook 12 minutes or until corn is lightly browned, turning frequently. Place corn on a platter; drizzle with crema. Sprinkle with chili powder mixture. Spritz with lime juice.
Oven Directions: If you need to roast the corn in the oven, preheat the oven to 350 degrees F, and place the corn (in its husks) on the middle rack for about 30 minutes.

Pepita Crusted Chicken with Mexican Corn Cakes

Ingredients:
4 boneless, skinless chicken breasts
2 eggs, beaten
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup finely ground pepitas
1/4 cup panko crumbs

For the corn cakes:
1/2 cup plus 2 tablespoons half-and-half
3 tablespoons butter, melted
1 egg yolk 1
/2 cup corn from 1 ear, divided
1/4 cup finely chopped white onion
2 tablespoons freshly chopped cilantro leaves
1 tablespoon minced jalapeno
1/2 cup all-purpose flour
1/3 cup cornmeal
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg white
2 tablespoons extra-virgin olive oil

For the mango sauce:
1 cup diced mango
1 tablespoon finely diced white onion
1 tablespoon freshly chopped cilantro leaves
1 tablespoon sugar
3/4 tablespoon minced jalapeno
1/4 teaspoon salt
1/4 cup chicken broth
3 tablespoons half-and-half
Queso fresco, for serving

Directions:
For chicken:
Preheat oven to 350 degrees F.
Pound chicken breasts into 1/4-inch thickness. Place the eggs into a dish. The next dish mix flour, salt and pepper. In a third dish place pepitas and panko. Dip chicken into the eggs and then the flour mixture, back to the eggs and then into the pepita/panko mix to coat. Spray baking sheet with cooking spray and place chicken on top. Bake for about 25 minutes or until chicken is cooked through.

For corn cakes:
In food processor mix 1/2 cup plus 2 tablespoons half-and-half, 3 tablespoons melted butter, egg yolk and half the corn until smooth. Transfer mixture to medium bowl. Add remaining corn, onion, cilantro and jalapeno and set aside. In a separate bowl mix flour, cornmeal, baking powder and salt. Add dry ingredients to wet ingredients and gently mix. In a small bowl whisk egg white until slightly stiff peaks form. Fold whisked egg into other ingredients. In a large cast iron skillet over medium heat, place 2 tablespoons oil. Drop batter by tablespoons into hot skillet making 8 cakes. Cook approximately 1 minute on each side or until browned.

For mango sauce:
In a food processor place the mango, white onion, cilantro, sugar, jalapeno and salt and process until smooth. Add chicken broth and place in small saucepan over medium heat. Cook until bubbles form. Reduce heat to low and stir in half-and-half.

To Serve:
Place 1 chicken breast and 2 corn cakes on each plate. Drizzle with mango sauce and garnish with crumbled queso fresco.