Since the holidays are are upon us, here’s a great side dish that will compliment a potpourri of menus. I love the combination of chewy wild rice, roasted butternut squash and sweet corn…delish! This dish goes well with just about any meat, and much of the recipe can be made ahead of time — making it perfect for entertaining.

I roasted the cubed squash on a baking sheet lined with parchment paper which made clean-up a breeze. Plus, I didn’t have to worry about the squash sticking to the pan. Click here for tips on how to peel a butternut squash. Enjoy!

Wild Rice with Butternut Squash, Leeks, and Corn
-recipe from Bon Appétit Magazine (November 2008)

Test-Kitchen Tip: Some kinds of wild rice take longer to cook than others. The rice is fully cooked when the grains are tender but still chewy and beginning to split. Be sure to test the rice before draining.

Makes 10 servings

1 1/2 cups wild rice (about 9 ounces)
2 teaspoons coarse kosher salt
3 cups 1/2-inch cubes peeled butternut squash (from 1 1/2-pound squash)
3 tablespoons olive oil
6 tablespoons (3/4 stick) butter, divided
1 1/2 cups finely chopped leeks (white part only)
1 1/2 cups frozen white corn kernels, thawed
1 tablespoon chopped fresh Italian parsley

Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

Tags: Bon Appetit Magazine, butternut squash, Christmas, corn, holiday recipes, holiday side dish, holidays, Thanksgiving, vegetarian, wild rice

This delicious, Southwestern-inspired chowder is hearty, slightly smoky, and a little spicy…perfect for a chilly Autumn evening!

I made a few changes to the recipe but nothing that drastically altered the final dish. Instead of a jalapeno chile, I used a little more chopped chipotle chile (which adds both heat and smoky flavor to the soup), a little poblano pepper, and I substituted canned diced tomatoes for the fresh. For the herbs, I either use parsley or cilantro — both are good. Serve with a green salad and cornbread and you’ve got a delicious meal!

Smoky Chicken Chowder
-adapted from Gourmet Magazine

Makes about 8 cups (or 6-8 servings).

3 medium onions, chopped (about 2 1/2 cups)
1/2 cup vegetable oil
1 large russet (baking) potato
3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
2 cups fresh or frozen corn
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 tablespoon chopped fresh flat-leaved parsley leaves
1 teaspon (or more to taste) canned chipotle chili in adobo sauce*, minced fine
1 1/2 whole boneless cooked chicken breasts**(about 1 pound), skin and fat removed and meat cut into 1/2-inch dice

*available at Hispanic markets and some specialty foods shops

In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.

Tags: Chicken, chicken broth, chipotle chile, chowder, corn, cream, Monterey Jack cheese, soup, Southwestern

This simple summery salad will be perfect at your next cookout or potluck. The fresh flavors will compliment a variety of foods.

For the vinaigrette, I didn’t mess with a mortar and pestle to mash the garlic. Instead, I just smashed the garlic in a garlic press and proceeded with the recipe. Toss the salad with the dressing right before serving. Enjoy!

Green Bean Salad with Corn, Cherry Tomatoes & Basil
-recipe from Fine Cooking Magazine 

 If you can’t find ripe, juicy cherry tomatoes, substitute small wedges of ripe beefsteak tomatoes.
Serves six to eight.

3 cups fresh corn kernels (3 to 4 ears)
Kosher salt
1 lb. fresh green beans, trimmed and cut in half diagonally
1 small red onion, cut in half through the root end, root trimmed, and cut lengthwise into very thin slices
1 clove garlic
1/4 cup red-wine vinegar; more to taste
1/3 cup extra-virgin olive oil
1 pint cherry tomatoes, cut in half
1 cup roughly chopped fresh basil
Freshly ground black pepper

Bring a medium pot of water to a boil. Add the corn kernels and blanch for 1 min. Scoop out the corn with a strainer; set aside. Season the water with a generous amount of salt, let it return to a boil, add the beans, and cook until just tender, about 3 min. Drain the beans and spread them on a baking sheet to cool.

Meanwhile, put the onion in a small bowl filled with ice water (which will crisp it and mellow its flavor). Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar) and whisk in the vinegar. Let sit for 5 to 10 minutes and then whisk in the olive oil.

Just before serving, drain the onions. Put the beans, corn, onions, cherry tomatoes, and basil in a large bowl. Season with salt and pepper and toss with the vinaigrette. Taste again and add more salt, pepper, or vinegar if needed. Serve right away.

Tip:  Garlic cloves mashed to a paste add a tasty kick. I use a large granite mortar and pestle to pound the cloves to a paste, but you can also use the flat part of a chef’s knife to mash the garlic. A pinch of kosher salt helps the process along.  Vinaigrettes with a bright edge tie the salad together. To stand up to vegetables—especially raw vegetables—your vinaigrette should be relatively assertive, and that means using a bright acid. Try combining fresh citrus juices and different vinegars.

Tags: basil, cherry tomatoes, cookout, corn, green bean salad, potluck, summer salads, vegetables, vinaigrette

When it’s cold and blustery outside or I’m feeling under the weather, I want a big, steaming bowl of something like this Pennsylvania Dutch Corn and Chicken Soup. It’s easy to make, and simply flavored with corn, celery and onion. No fancy ingredients…no complicated methods…just good, old-fashioned comfort in a bowl.

Pennsylvania Dutch Corn and Chicken Soup
-recipe from Cook’s Country Magazine

This old-fashioned soup has its roots in the Pennsylvania Dutch kitchen and is fast, easy, and hearty—perfect for a weeknight meal. Gently poaching the chicken breasts in the simmering soup improves their flavor and keeps them tender. Serves 4 to 6.

1 (16-ounce) bag  frozen corn , thawed 
8 cups  low-sodium chicken broth  
1 tablespoon  unsalted butter  
1 onion, chopped 
1 celery rib, sliced thin 
 Salt and pepper  
2 boneless, skinless chicken cutlet  (about 12 ounces), cut into1/2-inch chunks 
3 cups egg noodles (see note) 

Combine 2 cups corn and 2 cups broth in blender and puree until smooth. Melt butter in Dutch oven over medium-high heat. Cook onion, celery, remaining corn, and ½ teaspoon salt until softened, 5 to 7 minutes.

Stir in remaining broth, chicken, noodles, and pureed corn mixture. Bring to boil, then reduce heat to medium and simmer until noodles are tender and chicken is cooked through, 6 to 8 minutes. Season with salt and pepper. Serve.

Test Kitchen Discoveries
•Use frozen corn for convenience. Puree a portion of the corn with some of the chicken broth to thicken and infuse the soup with a deep corn flavor.
•Light ‘n ‘Fluffy Wide Egg Noodles is the test kitchen’s top-rated brand.
•Sauté the vegetables (just onion, corn, and celery) to concentrate their flavors.
•The noodles cook in the broth with the vegetables and chicken—which adds even more flavor.

Tags: celery, chicken soup, corn, egg noodles, Pennsylvania Dutch

The other day I was in one of those “what am I going to make for dinner” quandaries. I knew I wanted to use some fresh corn I had on hand and I was NOT going to make a special trip to the store for any dinner ingredients. After a quick inventory of what I had in the pantry/fridge and a quick recipe search, I decided to make Mexican Chicken Soup. Now I know that September isn’t quite soup weather but, hey, we live in the Pacific Northwest and it was overcast and rainy on this particular day. Soup was definitely going to be on the menu!

Not only is this Mexican Chicken Soup hearty and filling, but it’s easy and can be made with ingredients you keep stocked up on (beans, frozen corn, chicken broth, etc). I love the smoky flavor that the chipotle chiles bring to the broth. Mmmm, it’s so good! My soup was fairly spicy which could’ve been due to the size and/or heat of the jalepeno chile I used. If you prefer a milder soup, leave out the jalepeno chile entirely and just use some of the canned chipotle chile and the adobo sauce it is packed in. I didn’t have kidney beans so I used a can each of black beans and pinto beans. For the garnish, I simply topped each bowl of soup with a dollop of sour cream and a sprinkle of chopped cilantro. The avocado and jack cheese would be delicious, too, but don’t sweat it if you don’t have it. 

Mexican Chicken Soup
-recipe from Cook’s Country Magazine

Mexican chicken soup is a thicker, richer, spicier rendition of everybody’s favorite soup. Beans, corn, tomatoes, and chiles all play a role. Garnish the soup with avocado, Monterey Jack cheese, and cilantro. You can temper the heat of this spicy soup by reducing the amount of adobo sauce. Serves 6 to 8.

6 cups low-sodium chicken broth
6 boneless, skinless chicken thighs (about 1 1/2 pounds)
1 large onion , quartered
4 cloves garlic , peeled
10 sprigs cilantro
Table salt
1 (14.5-ounce) can whole tomatoes in juice , drained, with juice reserved
1/2 jalapeno chile , seeds and ribs removed
1 canned chipotle chile in adobo sauce plus 1 tablespoon sauce
1 tablespoon vegetable oil
2 cups frozen corn kernels
2 (14-ounce) cans kidney beans , drained and rinsed
2 tablespoons lime juice

Bring 4 cups broth, chicken, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil in large skillet over high heat. Cover and cook over low heat until chicken is cooked through, 8 to 10 minutes. Transfer chicken to large plate.

Puree tomatoes, remaining 2 onion quarters, remaining 2 garlic cloves, jalapeño, chipotle, and adobo sauce in blender until smooth.

Heat oil in Dutch oven over high heat until shimmering. Add tomato mixture and 1/8 teaspoon salt and cook until darkened in color, 8 to10 minutes. Strain broth directly into pot with tomato puree (discard solids). Add remaining 2 cups broth, reserved tomato juice, corn, and beans and simmer to blend flavors, about 5 minutes. Shred or dice chicken into bite-sized pieces and add to soup. Stir in lime juice and season with salt and pepper. Serve.

Test Kitchen Discoveries
•Use boneless and skinless chicken thighs, which are far moister and richer flavored than white breast meat.
•Poaching the chicken in canned chicken broth will enrich the broth and make it taste homemade.
•For authentic flavor, “fry” the pureed tomatoes, onions, garlic, and chiles until the flavor and color have intensified. Most Mexican sauces are prepared in this fashion.
•Smoky chipotle chiles add both heat and a rich flavor to the casserole. These chiles, which are smoked jalapeños, come packed in a tomato-based adobo sauce. Small cans of the chiles are found in the Mexican foods section of most supermarkets.

Tags: beans, chipotle chile, cilantro, corn, Mexican Chicken Soup, tomatoes

I’ve been making different types of corn and bean salad for years (usually my own concoctions). I came across this particular recipe recently and thought I’d give it a try. It’s quick, easy and very tasty. Based on what I had on hand, I substituted 1 chopped canned chipotle pepper for the jalapeno and used pinto beans instead of Great Northern beans. Kidney beans would work well, too, or you can just use all black beans.  I think the recipe makes closer to 6 servings than 8. This salad would also make a good “dip” for tortilla chips (choose a sturdy chip that won’t crumble on contact).

For more recipe ideas, check out Ultimate Recipe Swap.

Two-Bean and Corn Salad
-recipe from epicurious.com

Yield: Makes 8 servings

1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1 15 1/2-ounce can Great Northern beans, rinsed, drained
1 15 1/2-ounce can black beans, rinsed, drained
3 celery stalks, chopped
2 cups frozen corn kernels, thawed
1 medium-size red bell pepper, chopped
1 cup chopped red onion
1/3 cup chopped fresh cilantro
2 small jalapeño chilies, seeded, chopped

Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.

Tags: bean and corn salad, black beans, corn, Salad, Side Dish

This recipe, a twist on traditional chicken noodle soup, features corn, orzo (a rice-shaped pasta) and saffron (the stigma of a Mediterranean crocus flower). Saffron is the world’s most expensive spice by weight, and is popular in Spanish, Indian and Mediterranean cooking. The recipe calls for a “pinch” of saffron which is approximately 1/8 teaspoon (much more than that will overpower the soup). If you don’t like saffron or don’t have any, the soup will still be good without it although it will be missing some of the golden-yellow color and the distinct flavor that saffron gives to food. To make it a heartier soup, add more orzo, chicken and corn.

Golden Chicken, Corn & Orzo Soup
-Recipe from Fine Cooking Magazine

Serves five to six as a main course.

 2 Tbs. olive oil     
2 large ribs celery, finely diced
1 medium onion, finely diced
1 pinch saffron threads
1/2 tsp. dried thyme
2 qt. homemade or low-salt chicken broth
2 cups finely diced or shredded cooked chicken (such as leftover roast chicken)
1/2 cup orzo
1 cup frozen corn
1/4 cup chopped fresh flat-leaf parsley
3 Tbs. fresh lemon juice; more to taste
Kosher salt and freshly ground black pepper

Tip: You might wonder why the orzo is cooked separately. There are two reasons. If you boiled the orzo directly in the soup, the starch from the pasta would cloud the soup broth, and the orzo would also suck up too much of the soup broth as it cooked. Boiling the pasta separately solves both of these problems.

Bring a medium saucepan of well-salted water to a boil over high heat. Meanwhile, heat the oil in a large soup pot over medium heat. Add the celery, onion, saffron, and thyme. Cook, stirring occasionally, until the vegetables start to soften, 5 to 6 minutes. Add the broth and bring to a boil over medium-high heat. Reduce the heat to a simmer, add the chicken and cook until the vegetables are tender, about 15 minutes. While the soup simmers, cook the orzo in the boiling salted water until tender, 8 to 10 minutes. Drain.

Add the drained orzo, corn, and parsley to the soup and cook just until the corn is heated through, about 2 minutes. Stir in the lemon juice and season to taste with salt, pepper, and more lemon juice, if needed.

Tags: chicken soup, corn, orzo, Quick Cooking, saffron, Soup/Stew

In my book, risotto is comfort food…kind of like mashed potatoes or mac & cheese. I love just about any version of this creamy rice dish. One night recently when Husband was busy and the kids were engrossed in a movie, I decided to make some risotto just for me.

I took stock of what I had on hand and decided to make Fresh Corn Risotto, which is basically just arborio rice (a starchy, Italian short-grain rice), corn and a few other simple ingredients. Seeing as we’re at the end of January, I substituted Trader Joe’s Frozen White Corn for the off-the-cob variety (way out of season). I waited on adding the thawed frozen corn until the very end of cooking, stirring it in to the risotto then adding the butter and Parmesan cheese. Now if you’ve never made risotto before, you have to know that this is not a dish you can multi-task with. You pretty much have to devote the time to standing at the stove while you stir the rice and add the stock. It’s not difficult but it does demand your attention. A steaming bowl of hot risotto is worth every ounce of effort, in my opinion, and this Friday night corn risotto did not disappoint.

Fresh Corn Risotto
-recipe from foodandwine.com

SERVINGS: 6

6 cups chicken stock or low-sodium broth
1 bay leaf
3 tablespoons extra-virgin olive oil
1 medium onion, very finely chopped
1 1/2 cups arborio rice (12 ounces)
1/2 cup dry white wine
1 cup white corn kernels (from 2 ears)
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, cubed
Salt and freshly ground pepper

In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat.

In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed. Continue adding the stock 1 cup at a time and stirring until it is absorbed
between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock. The rice is done when it’s al dente and creamy, about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf and serve.

Tags: corn, rice, risotto

This is a wonderful soup – a rich and savory combination of butternut squash, nutty wild rice and smokey sausage. I made the soup the day before serving it, which worked perfectly. Instead of the roasting method that the recipe calls for (peeling the squash, cubing it then roasting it), I split the squash, scooped out the seeds, drizzled it with a bit of olive oil and roasted the halved squash (much quicker than peeling and cubing). After the roasted squash was cool enough to handle, I scooped out the cooked flesh and discarded the peel. I then proceeded with the recipe as written, making the butternut puree, cooking the wild rice, and browning the sausage. Next, I combined the butternut puree, additional broth, corn and sausage together and refrigerated the soup; I stored the wild rice in a separate container. When I reheated the soup the next evening, I waited until the soup was fully heated through before adding the cooked wild rice and half & half. I cut down on the half & half (using less than 1 cup) but made up for it with a bit more chicken stock. Also, instead of 2 cups of fresh corn kernels, I used a whole bag of Trader Joe’s white frozen corn. For the sausage, I used a high quality smoked sausage from a local gourmet market. The butternut squash I used was a three-pounder; next time I’ll use one that’s at least 4 pounds for a more intense squash flavor. The soup was delicious, hearty and festive…a perfect soup for our Christmas Eve dinner.

Smoked Sausage, Butternut Squash and Wild Rice Soup
- recipe by Emeril Lagasse – foodnetwork.com

Makes 10 servings 

2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
2 tablespoons olive oil
Salt
Freshly ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
2 cups fresh corn kernels
1 1/2 cups half-and-half
1 tablespoon chopped fresh parsley leaves 

Preheat the oven to 400 degrees F.

Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.

Tags: butternut squash, corn, sausage, Soup/Stew