Cajun Grill-less Corn Recipe

15 Jul

Our post this week comes from The Farm Table member, and guest blogger, Laura Miller, who blogs over at Beyond the Cuke. When we asked her to come up with a post for us featuring Farm Table produce, we were flattered to get this post in return. First, she had us at Game of Thrones, and while we don’t expect to be adding “milk of the poppy” to our add-on list anytime soon, we were delighted to hear she thinks so highly of us. Thanks for a great post, and recipe, Laura!

3 Reasons Why The Farm Table is the Best of All of the CSAs

Let me just put it this way–If this was Game of Thrones, House Baratheon, House Lannister, House Stark and House Greyjoy would see no reason to wage war because The Farm Table obviously rules the realm. Here’s why:

1. No vegetable ninjas here. I’ve tried my share of vegetable delivery services and I’ve never come across one with such friendly neighborhood coordinators! In fact, not only did these other services not have Angela, my friendly neighborhood coordinator who chats with me about running and blogging, but they might not have had NCs at all for all I know. After all, I’d just leave a box out and sometime by the end of the day–varying times, meaning that my veggies might sit out for a bit since I wasn’t sure when to expect them–it’d be replaced by another box of veggies.

Okay, okay. I’m sure there are neighborhood coordinators for all CSAs but I’m just going to assume they were vegetable ninjas until you provide evidence that proves otherwise.

2. The “S” in “CSA” could stand for “Social.” It doesn’t, but it could. With everything from farm volunteer days like this one in May to local food tastings like the one that I had the pleasure of attending last night at The Savory Grain, your weekly veggie boxes basically come with berries, potatoes and a new set of like-minded friends.

3. Piles and piles of produce. Here’s a visual:

Beyond the Cuke

So maybe we don’t get corn every week but we get the week’s version of corn. No more eating out of season food that has traveled all of the way from South America or the West Coast. In July, you’re going to eat peaches. In September, you’re going to have some apples. And you’re going to enjoy them because they’re delicious, in-season and local.

Since this week’s corn is, well, corn, here’s something to make with the Farm Table box bounty:

Cajun Grill-less Corn, otherwise known as “Targaryen Corn”

What You’ll Need:

4 medium ears of corn
2 tablespoons vegan butter substitute
1/4 teaspoon chili powder
1/4 teaspoon ground pepper
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 teaspoon cornstarch
1/4 cup vegetable broth

What You’ll Do With It (before eating it, of course):

1. In a large pot, bring 3 quarts of water to a boil. While the water’s boiling, peel your corn.
2. Add the corn to the water. Return to a boil and cook for 3-5 minutes until tender. Keep an eye on it–you don’t want mushy corn but you don’t want hard corn either!
3. While boiling the corn, melt your vegan butter substitute in a small saucepan. Stir in the chili powder, pepper, garlic powder and cayenne and stir for 1 minute.
4. In a small bowl, combine cornstarch and broth. Once combined, whisk into the butter mixture. Bring to a boil and cook and stir until slightly thickened, which should take about 1-2 minutes.
5. Drain the corn and then get your Van Gogh on and paint the corn with the seasoned butter.
6. Sit back and enjoy compliments from your fam, after enjoying at least two ears yourself, of course.

Veganized recipe from Taste of Home

Laura Miller Beyond the Cuke
Laura Miller blogs about each week’s kitchen triumphs–and kitchen “learning experiences”–featuring The Farm Table produce at Beyond the Cuke. Follow @beyondthecuke on Twitter and Instagram.

One Response to “Cajun Grill-less Corn Recipe”

  1. Nancy July 15, 2013 at 9:57 am #

    Sounds delish! I’ll be trying this recipe this week!

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