Corn with Manchego & Lime

*Post by Angela.

Summer is officially over, but here in Los Angeles, that doesn't mean very much. We're still enjoying warm weather and light dishes, which is why this quick recipe, adapted from Bon Appetit, appealed to me. Plus, I think it's clear from this blog that I'm obsessed with corn. This pairs the sweetness and creaminess of the corn with the intense and nutty flavor of manchego, acidity of lime, and crunch and subtle heat of jalepeno.

List of ingredients:

• 6 ears of corn
• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• Kosher salt and black pepper
• 1 jalepeno, seeded and diced
• 1 tsp crushed red pepper flakes
• Juice and zest from 1 lime
• 1 cup finely grated Manchego cheese
• 1/4 cup finely chopped chives

First, I cut the kernels off the ears of corn using my corn kerneler. I heated the olive oil in a pot over medium high heat, then added the corn and cooked about 5-7 minutes. Then I added the butter (and salt and pepper to taste) and stirred until melted.

I transferred the corn to a large bowl, then added the jalepeno and red pepper flakes and stirred.

I threw in the lime juice and zest, as well as the cheese and the chives, stirred until well combined, then served it while still warm. I probably devoured half of this and called that a meal, but I imagine this as a great side dish for a BBQ'd or roasted meats. And given that corn is always readily available in frozen and canned forms, you can enjoy summer in your kitchen all year round.

Grilled Avocado, Corn, and Romaine Salad with Chipotle Lime Dressing

*Post by Angela.

We haven't had a recipe post in what seems like forever. Is that because we've been neglecting our kitchen, spending our evenings eating food made by other people? Not entirely. Mostly it's just because the things we've been making at home aren't all that exciting. But this? This simple recipe is as exciting as it gets, and is the perfect summer recipe to boot. While the ideal way to make this delightful salad is on the grill, we were able to execute an incredibly addicting version using just our little grill pan.

List of ingredients:

• 1/4 cup grated parmesan
• 1/2 cup good extra virgin olive oil
• 1/4 cup lime juice
• 2 tsp minced garlic
• 1 tbsp minced canned chipotle chiles in adobo
• Salt & pepper
• 3 tbsp vegetable oil
• 3 ears corn, shucked
• 2-3 medium avocados, ripe, but still a little firm
• 1 head romaine (1 lb), cut into 1" strips

First I prepped the dressing by pouring the parmesan into a medium-sized bowl and slowly adding the olive oil, whisking until well-combined. I whisked in the lime juice, garlic, chipotles, and salt and pepper to taste, then set the dressing aside.

Next, I cut the avocados in half and removed the pit from each, leaving the peel on. I rubbed the cut side of each half with vegetable oil and sprinkled it with a bit of salt. I also rubbed the ears of corn with vegetable oil and sprinkled with salt. I heated the grill pan over medium heat and threw on the avocados (cut side down) and corn. I cooked, turning the ears of corn, until the avocados had grill marks and the corn was golden brown, about 4-5 minutes for the avocado, about 5-7 minutes for the corn.

I peeled the avocados and thinly sliced them, and cut the kernels of corn off the cob into a bowl. I tossed the romaine with the dressing and corn, then topped it with slices of avocado.

This salad is awesome. While grilled avocado and corn are delicious on their own, the dressing is what really kicks the dish up a notch - the smoky tangy flavor is fantastic.