Corn Stuffed Peppers

Serves 6

Ingredients

• Peppers
• 8 oz skinless chicken breasts
• 2 cloves garlic, lightly crushed.
• 5 small tomatillos, about 7 oz.  Husks removed
• ¼  cup coarsely chopped fresh cilantro (sprigs for garnish)
• 2 Tbl fresh lime juice (1-2 limes)
• 1 ½ tsp coarse salt
• 1 Tbl olive oil
• 2 ½ C fresh corn (from about 5 ears of corn)
• 2 oz goat cheese, crumbled
• Fresh pepper

Instruction

Cut peppers in half removing seeds and leaving stem in tact.  Roast peppers under broiler until charred.  Place in bowl, cover with wrap for 15 min.  When cool enough to handle rub with paper towel to remove skins.  Be careful not to tear. 

Place chicken and garlic in sauce pan.  Add water to cover.  Bring to boil then simmer until chicken has cooked through, about 15 min.  Transfer chicken to large pot reserving liquid and garlic.  Cover chicken loosely with Saran so it won’t dry out.  Let cool slightly then shred to small pieces and cover. 

Add tomatillos to reserved cooking liquid.  Bring to boil.  Reduce heat and simmer until tender, about 5 minutes.  Drain and puree tomatillos and garlic in a blender.  Add cilantro, lime juice, and 1 tsp salt.  Spread half sauce in a 9 x 13 pan.

 Preheat oven to 375.  Heat oil in skillet over medium heat.  Add corn and cook until tender about 3 minutes.  Let cool slightly.  Toss corn with chicken, remaining sauce, half goat cheese and sprinkle remaining ¼ tsp salt.  . Cover and bake until heated through about 25 min.  Uncover and let stand 5 min.  Drizzle with sauce from dish and garnish with cilantro and dollop of goat cheese. 

Corn, Tomato, Avocado

Ingredients

·         2 tablespoons olive oil

·         1 tablespoon fresh lime juice

·         1/4 cup chopped cilantro

·         1/4 teaspoon salt

·         1/4 teaspoon freshly ground pepper

·         2 1/2 cups fresh corn kernels (from about 5 ears)

·         1 1/2 cups diced avocado (1/2-inch pieces)

·         1 pint cherry tomatoes, quartered

·         1/2 cup finely diced red onion

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Instructions

1.      In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.

2.      Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.

To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.

To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.