Football season is here, school’s back in session, and summer is winding down. I am always torn this time of year; I love fall but I also already miss the flavors of summer. Fortunately, I stockpiled some sweet corn before it was too late and have frozen sweet corn in my freezer. Even when the nights get colder, I can have my corn and eat it too with a couple of my favorite recipes.
My Aunt Eileen’s Corn Bread is the perfect complement to hearty soups or slow-cooker chili, or alongside a rack of ribs and a pile of coleslaw. If you like your cornbread savory–maybe with some chunks of actual corn and diced jalapeno–we can’t be friends. If, however, you like your corn bread to have a cake-like texture and want the perfect landing pad for butter and honey, this is your new favorite recipe. It comes together in 30 minutes, including bake time!
No buttermilk in the fridge? No problem! Whip up a substitute: Add 1 T. of lemon juice or white vinegar to a glass measuring cup and then fill to 1 cup with milk. Let it stand for approximately 5 minutes before adding to the recipe.
Mamacita’s Green Chile Corn Chowder is perfect for those still-kinda-warm fall evenings when you just can’t wait to make soup. I worked at Mamacita’s, a local restaurant back home, while going to college. The owner was a master at pairing ingredients and spices into simple yet satisfying meals.
This soup is a perfect weeknight dinner to use some of those corn kernels you froze at the end of summer. The addition of green chiles gives it just enough kick to make it interesting. Pair it with crispy cheese quesadillas and green salad, and dinner is served!
What do you make to savor the flavors of summer?
