Grilled Pork Scaloppine with Mango Salsa

Ingredients

  • 2 medium ears corn, shucked
  • 4 thin boneless pork loin chops (about 5 oz. each)
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. chili powder
  • 1/4 tsp. Kosher salt
  • 2 cans black beans, rinsed and drained
  • 1 ripe mango, peeled and chopped
  • Freshly ground black pepper
  • Lime wedges, for garnish

Directions

  1. Grill corn 8 minutes, or until lightly charred, turning occasionally; cut kernels off cobs.
  2. Cover each of pork chops with large sheet plastic wrap; with meat mallet or rolling pin, pound to 1/4″ thickness.Brush pork all over with olive oil; sprinle with chili powder and salt. Grill pork on medium-high 2 minutes per side.
  3. Toss together black beans, mango, corn kernels, and 1/2 teaspoon each salt and pepper. Serve pork over salsa with lime wedges.

Sweet Corn Ice Cream

Ingredients

  • 4 ears sweet corn, shucked, kernels removed and cobs halved
  • 2 c. whole milk
  • 2 c. heavy cream
  • 3/4 c. sugar, divided
  • 9 lg. egg yolks

Directions

  1. Cook kernels in a dry cast-iron skillet over medium-high heat, stirring, until browned in spots, 4 to 5 minutes. Transfer kernels to a large heavy saucepan. Add cobs, milk, cream, and 1/2 cup of sugar to the saucepan. Bring to a boil, stirring constantly; remove from heat. Discard cobs. Puree mixture until smooth with a stick blender or jar blender; return blended mixture to the saucepan.
  2. Whisk together egg yolks and remaining 1/4 cup of sugar in a bowl. Bring corn mixture to a low simmer; remove from heat. Slowly whisk one cup of hot corn mixture into yolk mixture, whisking constantly. Return yolk mixture to the saucepan, whisking constantly. Cook, whisking constantly, over medium-low heat until thick enough to coat a spoon, 5 to 7 minutes.
  3. Pass custard through a sieve, pressing hard to remove as much liquid as possible. Discard solids. Chill completely. Transfer to an ice cream maker and process according to manufacturer’s instructions.

Zucchini Pasta Salad With Corn And Black Beans

Ingredients

  • 4-6 ounces pasta – penne, linguini, bow tie- or try GF pasta or Chickpea Pasta
  • 2 tablespoons olive oil
  • 4 fat garlic cloves- rough chopped
  • 2 shallots ( or half a red onion) – thinly sliced
  • 1 pound zucchini or summer squash ( a mix is nice)
  • 1 ear of corn, or sub red bell pepper
  • 1 lemon, zest and some juice to taste
  • 2-3 cups cooked or canned black beans- or sub any other bean! (1-2 cans)
  • 10 colorful cherry tomatoes, halved
  • Heaping handful arugula (optional)
  • ½ – 1 cup chopped cilantro, Italian parsley or basil
  • Optional – crumbled feta or goat cheese, pecorino, capers, kalamata olives, pumpkin seeds, chili flakes

Skinny Cowgirl Chicken Salad

Ingredients

  • 1/2 c. plain Greek yogurt
  • 1/4 c. sour cream
  • 1/4 c. lime juice
  • 1 tbsp. freshly chopped cilantro
  • Freshly ground black pepper
  • Kosher salt
  • 1 tbsp. extra-virgin olive oil
  • 2 boneless skinless chicken breasts
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 avocado, cut into cubes
  • 1/2 c. black beans, drained and rinsed
  • 1/2 c. frozen corn, defrosted
  • 1 red bell pepper, chopped
  • Romaine, for serving

Directions

  1. In a medium bowl, whisk together yogurt, sour cream and lime juice. Add cilantro, season with salt and pepper and set aside.
    In a large skillet over medium heat, heat oil. Add chicken and season with salt, pepper, cumin and chili powder. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then slice into cubes and let cool completely.
  2. In a large bowl, combine cooked chicken with avocado, beans, corn and red bell pepper. Toss with yogurt dressing until completely coated. Serve on bread, in lettuce leaves, or by itself.

Creamless Creamed Corn with Mushrooms and Lemon

Ingredients

  • 6 medium dried shiitake mushroom caps
  • Boiling water
  • 10 ears white corn, shucked
  • 2 tablespoons extra-virgin olive oil
  • 2 medium shallots, minced
  • 1 garlic clove, minced
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper

Directions

  1. In a bowl, cover the shiitake with boiling water. Let stand for 15 minutes.
  2. Meanwhile, set a box grater in a large bowl. On the coarse side, grate 5 ears of the corn all the way to the cob. Using a serrated knife, cut the kernels from the remaining ears of corn. Using the dull side of the knife, scrape the juices from the cobs into the bowl.