Field to Food

White Corn Panna Cotta

A couple of weeks ago, I read an article that suggested a variety of corn desserts recipes, including cupcakes and panna cotta.  I have a recipe for panna cotta that I like, so I decided to take the idea and run with it... 

Corn Salad

 

We've developed a tasty routine this summer.  About twice a week, we make tortillas, a couple of salads or salsas and some sort of protein for tacos.  The flavor combination of lime, chili powder, salt and roasted corn from that trip to the Berkeley Farmers' Market stuck with us!  This quick dish replicates the flavor:  Remove the kernels of two ears of corn.  Saute with a bit of olive oil and a quarter of a cup of diced red onion, until softened, but still crispy.  A a pinch of chili powder and remove from heat.  Add the juice of half a lime.  We served it room temperature on tortillas.