CORN-SEAFOOD STEW WITH AVOCADO AND CHILES
The bright, tangy flavors of this colorful seafood dish, adapted from the chef Jose Salazar of Mita's Restaurant in Cincinnati, are loosely based on Mexican pozole verde, a hominy stew usually made with pork or chicken, or both. But here, the starchy grains are replaced by juicy, fresh corn kernels, and seafood stands in for the meat. Perfect for summer, the stew is herbal and light, with a sweetness from the corn that's balanced by lime juice and roasted tomatillos, while green chiles give the whole thing a kick. You can use any combination of seafood here, adjusting the cooking times as needed.
Provided by Melissa Clark
Categories dinner, lunch, seafood, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat a grill or broiler. If grilling, grill tomatillos, poblanos and jalapeño until well charred all over, 3 to 7 minutes per side. If broiling, spread them out on a large rimmed baking sheet. Broil until charred all over, 3 to 7 minutes per side. Transfer vegetables to a large bowl, cover with a plate or foil, and let cool.
- Grill or broil corn until golden brown in spots, 3 to 4 minutes per side. Let cool, then use your heaviest knife to slice two of the cobs crosswise into 2-inch rounds. Cut kernels off remaining 3 ears and reserve.
- In a medium skillet over high heat, add oil. When hot but not smoking, add garlic and shallots and cook, sautéing, until well browned, 2 to 3 minutes. Transfer to a blender.
- Bring a kettle of water to a boil. Place cilantro and parsley in a colander in the sink. Pour boiling water over herbs to wilt them, then immediately run cold water over them to cool them down. Press hard on herbs and squeeze to remove excess water. Transfer herbs to blender with shallots.
- When chiles are cool enough to handle, remove skins, seeds and stems, and discard. Add peeled chiles and tomatillos to blender along with a large pinch of salt. Purée the mixture, adding a tablespoon or 2 of water if needed to make everything move, until it is thick but pourable. Taste and add more salt, if needed. It should be well seasoned.
- In a pot or large skillet, bring the stock to a simmer. Add fish and seafood and cook until it's just cooked through, 1 to 3 minutes. Stir 1 cup of chile purée into the seafood mixture and season aggressively with freshly squeezed lime juice from some of the wedges, and salt to taste. Taste and add more chile purée if you like. Stir in corn kernels.
- To serve, spoon stew into bowls and top with rounds of corn on the cob, more lime wedges, avocado, radishes, cabbage and cilantro leaves, with tostadas on the side if you like.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 895 milligrams, Sugar 11 grams, TransFat 0 grams
CORN AND AVOCADO SALSA
Lime juice combined with avocados and corn make this yummy salsa go well with plain tortilla chips or with grilled chicken. Make just before serving for the best flavor and texture.
Provided by CARI
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
- Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.
Nutrition Facts : Calories 315 calories, Carbohydrate 29.1 g, Fat 22.9 g, Fiber 10.2 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 65.2 mg, Sugar 5.6 g
CHILLED CORN SOUP WITH SHRIMP AND AVOCADO
From the Miami Herald; Chef Giancarla Bodoni recommends using organic products in this luxurious soup, which makes an impressive first course or, on a hot day, a light main course. Prep time includes chilling time.
Provided by Raquel Grinnell
Categories Corn
Time 3h
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook about 3 minutes, stirring, until translucent. Add corn, milk and 2 1/2 cups water. Season with salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer, covered, about 45 minutes.
- Process soup in a blender or food processor or with an immersion blender until as smooth as possible. Pour through a fine mesh strainer over a bowl, pressing firmly with the back of a wooden spoon to extract as much liquid as possible. Discard solids. Refrigerate liquid, covered, at least 2 hours.
- Meanwhile, bring a pot of water to a boil. Add the shrimp and cook until they just begin to float. Drain and place in a bowl of ice and water. When chilled, drain, peel and devein the shrimp, and cut into 1/2-inch pieces. Combine in a bowl with the avocado, shallots and basil. Season with salt, 1 tablespoon oil, paprika, the juice of 1 lemon and zest of 1/2 lemon.
- Divide the soup among 4 bowls. Top each with a portion of the shrimp mixture. Drizzle with remaining 1 tablespoon extra-virgin olive oil.
Nutrition Facts : Calories 441.2, Fat 24.1, SaturatedFat 5.6, Cholesterol 125.7, Sodium 213.6, Carbohydrate 41.7, Fiber 8.2, Sugar 13.3, Protein 22.6
CORN SEAFOOD CHOWDER
"I lightened up this recipe by using less oil and reduced-fat milk," Naomi Tarr of Salisbury, Maryland says of her savory soup. "The original call for crabmeat, but my family prefers it with shrimp and imitation crab instead."
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 11 servings.
Number Of Ingredients 14
Steps:
- In a large Dutch oven, cook the potatoes, green pepper, celery and onion in oil and butter over medium heat for 10 minutes or until onion is tender. Stir in seafood seasoning and bay leaf. Cook and stir for 2 minutes. , Add flour; stir until vegetables are coated. Gradually stir in the broth. Add milk and corn. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until potatoes are tender. Stir in shrimp and crab; cook for 3 minutes or until shrimp turn pink.
Nutrition Facts :
AVOCADO AND CORN SALSA
This is a super easy and very fresh summer salsa using avocado, corn, red pepper, shallots, cilantro, and lime juice.
Provided by Irish916
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Gently mix corn, avocados, cilantro, lime juice, shallots, red pepper, salt, and pepper together in a bowl.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 23.9 g, Fat 15.3 g, Fiber 8.3 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 176.9 mg, Sugar 3.4 g
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