It’s August and we have nearly reached peak vegetable time at the farmers markets! Sweet corn just started showing up a couple weeks ago so I dug up a new, interesting way to use it. I’m also featuring a recipe from a book that is brand new to our collection — V is for Vegetable. Come take a look if you haven’t seen it — the photos are gorgeous and the recipes will have you swooping up everything you can at the farmers market.
Hot and Cheesy Bacon Corn Dip
Sweet corn has just started appearing at farmers market booths. This dip gets corn off the cob and ready for a party as a rich, addictive appetizer. Bonus: there’s a recipe adaptation for your slow cooker if it’s too hot to turn on the oven.
- 3 ears fresh sweet corn, husks removed
- 8 strips bacon, chopped
- 1 medium onion, finely chopped
- 4 ribs celery, finely chopped
- 2 cloves garlic, pressed or minced
- ½ cup mayonnaise
- 2 cups shredded Monterey Jack cheese
- Salt and pepper
- ½-1 cup shredded mild or medium Cheddar cheese
- Green onions, thinly sliced, optional
- Corn chips
- Preheat oven to 350 degrees. Using a sharp knife, carefully cut kernels off the ears of corn; set aside. In a large skillet over medium heat, fry bacon until cooked but not yet crispy. Add onion, celery, and garlic, and cook, stirring until vegetables are tender. Add corn kernels and cook for 1 more minute. Remove from heat.
- Add mayonnaise and Monterey Jack cheese to hot bacon mixture, stirring until well combined. Season with salt and pepper to taste. Transfer mixture to a greased 9×13-inch baking dish; top with Cheddar cheese. Bake, uncovered, for 20 minutes or until heated through and bubbly. Sprinkle hot dip with green onions; serve with corn chips.
- Rather than baking in the oven, this dish can be heated through — and kept warm — in a slow cooker. Cook on high for 45 to 60 minutes. Once thoroughly heated, reduce heat to low.
By Marie PorterSweet Corn Spectacular
Crunchy Salad of Kohlrabi & Toasted Walnuts
Kohlrabi is one of my favorite vegetables, but its alien looks can be intimidating if you don’t know what to do with it. This simple recipe is a good introduction to kohlrabi that shows off its flavor and crunch while also looking fancy.
- ¼ cup fresh lemon juice
- ¼ cup walnut oil
- 2 tablespoons olive oil
- Salt and pepper
- 1 or 2 kohlrabi, peeled and sliced paper-thin
- ½ cup toasted walnuts, roughly chopped
- Whisk together the lemon juice, walnut oil, and olive oil in a small bowl, then add lots of salt and pepper. Combine the kohlrabi and walnuts in a medium bowl. Gently toss with enough of the vinaigrette so that the salad is quite moist, separating the kohlrabi slices. Let it sit for a whilte to marinate before serving.
By Michael Anthony
V is for Vegetables