Sweet Corn and Basil Salad

Corn is finally in season over here, and I just can’t get enough! Near our new place, there’s this little health food store that takes orders on Facebook, and I just think this is the best system ever. They let you know when produce, like corn, will be in and you can let them know what quantity you’ll buy. It’s just perfect: you get to enjoy the freshest produce, and they don’t order too much. Anyways, all that to say that today I got to pick up my 12 corn ears! They are so delicious, I actually hate one raw: super fresh and extra sweet! While I was at the shop, I also grabbed a bag of arugula and basil. Perfect for a summery salad!

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Here is what you need:

  • 4-6 fresh corn ears
  • 4 cups of arugula
  • 1 cup fresh basil
  • 4 tomatoes or 2 cups cherry tomatoes
  • 2 tbs sesame oil
  • 1 tbs balsamic vinegar
  • 1 tsp soy sauce
  • salt, hot sauce and pepper to taste

Here is what you do:

  1. Peel your corn ears and lightly brush them with some of the sesame oil. Place on a lined cooking sheet and sprinkle them with some salt. Place in your oven set to broil for 10 minutes, turn them over and let them sit for another 10 minutes. Remove from the oven and let cool. If your barbeque is out, you should grill your corn!
  2. Roughly chop the tomatoes and the basil. On your lined cookie sheet, place the tomatoes and half of the basil. Add a few pinches of salt and pepper and place in your oven set on broil for 10 minutes. Remove from the oven and set aside.
  3. In your salad bowl, mix the remaining sesame oil, vinegar, and soy sauce. Add hot sauce or salt and pepper to your taste. Toss in the arugula, the rest of the basil and the tomatoes.
  4. Cut the corn from the cobs and add to the salad. Give a quick stir and enjoy!

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This is such a nice side dish to any barbeque you might be attending, or to accompany veggie burgers or anything really. It’s sweet, fresh and full of summer. Let me know if you try this out!


Pour cette jolie salade de fin d’été (et oui, déjà!), vous aurez besoin de:

  • 4-6 épis de maïs
  • 4 tasses de roquette
  • 1 tasse de basilic frais
  • 4 tomates ou 2 tasses de tomates cerises
  • 2 c. à table d’huile de sésame
  • 1 c. à table de vinaigre balsamique
  • 1 c. à café de sauce soja
  • sel, poivre et sauce piquante selon votre goût
  1. Enlever les peaux des épis de maïs et les placer sur une plaque allant au four recouverte de papier d’aluminium ou de papier sulfurisé. Huiler légèrement les épis avec un peu d’huile de sésame et saupoudrer quelques pincées de sel. Place au four sur le mode ‘grill’ pour 10 minutes, retourner les épis et laisser cuire encore 10 minutes. Sortir du four et laisser refroidir. Si vous avez un barbeque, c’est l’occasion parfaite de s’en servir! Lorsque les épis sont manipulables, couper les grains de maïs et réserver.
  2. Couper les tomates en morceaux et hacher le basilic. Placer les tomates sur votre plaque et ajouter la moitié du basilic. Ajouter un peu de sel et de poivre, bien mélanger et enfourner pour 10 minutes encore sur ‘grill’. Retirer du four et réserver.
  3. Dans un grand saladier, mélanger le reste d’huile, le vinaidre et la sauce soja. Vous pouvez ajouter du sel, de la sauce piquante ou du poivre selon votre goût. Ajouter la roquette, le reste de basilic, le maïs et les tomates. Bien mélanger et déguster!

Corn Chowder, the ultimate comfort soup?

The weather over here has been a little bit moody: rain, snow and fog. Spring is clearly waiting to make a grand entrance. Any day now! (I really hope!) So, with this going on outside, I really felt like some comfort food. And what is more comforting than some chowder?

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This soup does the trick! It is thick, spicy, creamy and simply amazing! It is also extra easy to make and is fairly quick to prepare. I really like that with the corral lentils, this soup makes for a complete meal. How easy!

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Here is what you need:

  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 3 potatoes, peeled and cubed
  • 3 cans of corn niblets, drained ( I use 341mL/ 12 oz cans, about 5 cups)
  • 2 cups of red corral lentils, rinsed and drained
  • 2 tbsp dark miso paste
  • 1/2 to 1 tsp of red chili pepper flakes
  • salt and pepper to taste
  • Toasted sesame seeds to garnish

Here is what you do:

  1. In a large pot, sauté the onion and garlic with 1/3 cup water.
  2. Add the potato chunks and mix well. Let cook for a few minutes.
  3. Add the corn and mix well. Pour some water so that the vegetables are just covered. Bring to a boil.
  4. Add the lentils and the hot pepper flakes. Give a quick stir. Add 4 cups of water. Let boil on medium heat until the lentils are completely cooked. Remove from the heat. Mix in the miso paste, and add salt and pepper to taste.
  5. With a wand mixer, pulse until most of the potato chunks are creamed. I like to leave some corn and potato chunks whole, but you could of course grind everything up.
  6. Serve hot with some sesame seeds.

You really have to try it out! It is so simple and incredibly delicious! This will definitively be a staple in our house from now on. I made enough so that we could bring some for lunch this week: yum!

Let me know if you try this out and what’s your favourite soup!

Corn Bread!

Corn bread has one of my favourite flavours: rich and corny I find it perfect with a warm cup of tea.

It is also so ridiculously easy to make.

Here’s what you need:

  • 2 cups of corn meal (the texture and amount of liquid added will change with the size of the corn meal)
  • 1.5 – 2 cups of plant milk (I used almond)
  • 2 tbs of ground flax seeds + 6 tbs water
  • 2 tbs sugar
  • 2 pinches of salt
  • 1 tbs baking powder

Here’s what you do:

  1. In a small bowl, mix the flax seeds with the water and mix well. Set aside.
  2. In a large bowl, mix in the corn meal, sugar, salt and milk. Stir well.
  3. Add the flax mixture and stir until well combined.
  4. Let this sit for 20 to 30 minutes. This will help the corn meal absorb the liquids and make your bread softer.
  5. Mix well to see if your it needs some liquid: you want your mixture to have mostly absorbed the milk, but you don’t want dry patches. In doubt, add a few tablespoons.
  6. Mix in the baking powder.
  7. Oil your pan and preheat the oven to 400F.
  8. Pour in the bather and let cook for 30 minutes.
  9. Let cool before removing from the pan.

That’s it! It really is that simple, and the authentic corn flavour is just delicious. I really like using stone ground meal for this as it adds a crunchy texture to the bread, but this recipe also works with finer corn meal.

Of course, you could add hot peppers, nuts or chocolate chips to the mix, but I like the simplicity and unique flavour of this. Let me know if you try it out!