One of my goals this summer is to learn to cook great meals with the food that comes from my garden. It will mean using the produce that is in season. Since it is just spring in Minnesota, and our gardens aren’t even planted yet, I am watching my local meat/vegetable market for what they are offering on special. This week it is strawberries, corn, peppers, and tri-cut roast. So I based my menu for the week off the weekly ad purchasing the roast and using the chicken I already have in my freezer as the main course.
Tonight I served grilled chicken thighs with Corn Cakes with Yogurt dressing. The original recipe is found in Cooking Light June 2017, page 106. I just made a couple of adjustments. At first Scott looked at it and raised his eyebrows. He knows I love to experiment with new recipes and I don’t always succeed. After the first few bites came a smile, a nod, and a helping of seconds.
- 3 slices bacon, chopped
- 2¾ cups fresh corn kernels (about 3 ears)
- 1¼ cups finely chopped zucchini or yellow squash
- ¼ cup minced onion
- 2 large eggs, lightly beaten
- ¼ cup yellow cornmeal
- ½ tsp pepper
- ¼ tsp salt
- ¼ cup plain yogurt (I used unsweetened Greek Yogurt)
- 1 Tbsp pure maple syrup
- ½ tsp. ground turmeric
- Heat a large cast-iron skillet over medium.
- Add bacon; cook until crisp.
- Drain bacon on paper towels.
- Reserve drippings in skillet.
- Increase heat to medium-high.
- Add corn and squash to drippings.
- Cook until lightly charred and al dente, about 4 minutes.
- Transfer to a large bowl and cool 10 minutes.
- Add onions, eggs, cornmeal, pepper, salt, and cooked bacon to corn mixture.
- Stir to combine.
- Let mixture stand 5 minutes, stirring occasionally.
- Stir together yogurt, maple syrup, turmeric, and dash salt in a small bowl. Set aside.
- Heat skillet over medium.
- Drop batter by ¼-cupfuls into skillet, flatten slightly with a spatula.
- Cook until firm and browned on each side, about 2 minutes per side.
- Serve with turmeric-yogurt mixture.
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