Sweet Ways to Cook with Sweet Corn F
lorida’s fresh corn is in, and these recipes make the most of it. Executive Chef and Culinary Ambassador, Florida Department of Agriculture and Consumer Services say, “From fritters and soup to enchiladas and corn on the cob with some surprising toppings, there are plenty of ways to enjoy this healthful grain.”
Recipe
each tortilla. Carefully roll up each tortilla, and place seam side down in sprayed baking dish. Pour enchilada sauce over rolled enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes at 350 degrees until bubbly. Serve with diced avocado, salsa and sour cream, if desired.
Sweet Corn and Black Bean Enchiladas
10 6-inch corn tortillas 2 c. shredded Monterey Jack cheese, divided 1 8-oz can enchilada sauce
1 Tbsp. oil 1/2 c. onion, chopped 1 c. fresh Florida sweet corn kernels 2 bell peppers, diced 1 tsp ground cumin 1 c. salsa 1 can low sodium black beans, rinsed and drained Salt and pepper
Lightly spray an 11 x 7-inch (2-quart) baking dish with pan release cooking spray. Cook onion, corn and bell peppers for 3 minutes. Add cumin, salsa and black beans, and continue to cook for two minutes. Season. Remove pan from heat and let cool slightly. Place an even amount of the filling mixture and cheese in
Yield: 6 to 8 servings
of corn mixture to hot pan. Cook on both sides until golden brown. Serve with low-fat sour cream if desired. (Family Features)
Sweet Corn and Ricotta Fritters Yield: 4 to 6 servings 2 ears corn, kernels removed 1/2 bunch fresh cilantro, chopped fine 4 oz. low-fat ricotta cheese 2 eggs, beaten 1/3 c. self-rising flour Salt and pepper Olive oil (for shallow pan frying) In medium-sized bowl, combine corn, cilantro, ricotta, eggs, flour, salt and pepper. In a small amount of olive oil in preheated sauté pan, add spoonfuls
C
elebrating St. Augustine’s heritage means a culinary history like no other. For March (or any other month), eat, drink and be Irish at Meehan’s Irish Pub on the waterfront in downtown St. Augustine. They’re serving up phenomenal food choices and ongoing stories by the staff about close encounters of the “spirit” kind in the 1914-era building. Look for the chef to cook up traditional food like corned beef and cabbage, but he’ll also incorporate Irish influences, such as Beggar’s Purse— pastry wrapped around chicken pot pie with an ale and cheese sauce. John Meehan, owner of Meehan’s, is hosting a 10-day Celtic Festival this month. Last year he brought in 50 musicians from Europe and had 10
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days of music from 6 to 9 p.m. “Don’t look for green beer,” he says. “Meehan’s will give you the authenticity of both food and spirits.” His staff is trained to help visitors find their perfect combination of the two—and they’ll throw in a good story as well. Out back, Meehan’s Backyard is an island cafe and tropical bar with lighter fare such as Conch Chowder or a Sloppy John.
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Or Contact 727-342-5712 Lifestyles After 50 • March 2013 • page 31