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Healthy Chicago Cooking Classes

corn

Seared Scallops over Chorizo, Potato, Corn Succotash {GF, DF}

Chorizo is the new bacon. Actually, I said this about a decade ago but I feel like it still holds true.

Not to make it confusing, but there are different chorizos. Mexican chorizo is a raw pork sausage versus the cured, slice & eat-out-of-the-package, concentrated Spanish version of chorizo. Both are delicious, but each has different uses.

Mexican chorizo pairs well with seafood, hence today’s paring with seared scallops. The Chorizo Succotash is creamy and full of flavor while the scallops are delightful with a golden brown crust.

This serves 2 as a hearty dish, but you could serve 3 people if you added a big, crusty bread.
Happy eating!
Monique

Seared Scallops over Chorizo, Potato, Corn Succotash

6 large, wild-caught scallops
2+2 tbls ghee
1/2 lb chorizo (loose-Mexican)
3 large fingerling potatoes (I grabbed a variety of purple and red)
2 large garlic cloves
6 spring onions
1 cup corn (I used frozen)
Optional: 1/4 cup white wine
1 cup full-fat coconut milk
~1 tsp salt
small handful fresh cilantro
Toppings: microgreens, lime

Remove the scallops from the fridge and let sit at room temperature for 30 minutes.

In the meantime, thinly slice the garlic cloves and spring onions. Slice the fingerling potatoes (about 5 -6 slices per potato).

Heat a smallish skillet with a spoon of ghee. Add the chorizo, break up well and cook until done.

In a large skillet, heat 1 tbls ghee, add the potato slices, sprinkle well with salt and sear until golden brown on one side. Add the sliced garlic and scallions, toss well and simmer for about 2 minutes. Add in the corn and simmer to sear the corn, about 5 minutes.

Deglaze the pan with the wine (if using) or just the coconut milk. Add the chorizo, leaving any remaining oil in the pan, and keep warm.

In the chorizo pan, melt 1 tbls ghee into the leftover chorizo oil. Blot the scallops dry with a paper towel and sprinkle with salt. Place the scallops in the hot ghee, sear for 3 minutes on one side, flip and sear the second side. Tilt the pan, baste the scallops with the melted ghee in the pan. If there isn’t any ghee left, add another spoonful.

To serve: Spoon the Chorizo Succotash into bowls, top with 3 scallops, a pinch of micro greens and a lime wedge. Drizzle any remaining ghee from the pan over the top.

Elegant Corn Chowder

I’m super blessed to have a friend with a family corn business. At least once per year a my friend surprises me with a few ears. Last year was even more fruitful as I was brought a bag of flash-frozen corn (picked at the peak of ripeness, decobbed and quickly frozen to retain the nutrients.)

Recently I realized that frozen bag of corn was still in the freezer and needed to be dealt with soon or it was going to be lost to freezer burn.

On a snowy afternoon, we turned this frozen corn into a creamy elegant corn chowder. Seriously it was just delightful and full of corn flavor. I wouldn’t change a thing. If I had cobs of corn, I would cut the corn from them and simmer the cobs in the broth to extract even more corn goodness.
Happy eating,
~Monique

Elegant Corn Chowder

4 tbsp ghee
2 cups leeks, thinly sliced, white and light green parts only
4 -5 cups corn ( about 6 ears)
1 bay leaf
2 garlic cloves, minced
1 tsp pink salt
Fresh  cracked pepper
~ 1/4 tsp cayenne pepper
3 cups vegetable broth
2 cups heavy cream
Optional garnish: Crispy pancetta, charred poblanos, avocado, cilantro, olive oil drizzle, lime wedge

Melt the ghee over medium heat in a soup pan. Add leeks and saute until tender.

Add corn, bay leaf and garlic and continue to cook for another 3-4 minutes.

Add in the broth, salt, pepper and cayenne. Bring to a light boil, reduce heat and simmer for about 20 minutes.

Carefully ladle the soup in a blender, blender until completely smooth in a blender (this may need to be done in batches). Pour the corn chowder back into the pot and slowly stir in the heavy cream.

Adjust seasoning to taste. Top each bowl with optional toppings. 

Poblano Avocado Soup with Grilled Corn Salad

Each of these recipes is so good on their own, but when you combine the Poblano Avocado Soup with the Corn Salad, it’s absolutely so good! Perfect for late summer when the corn is perfectly sweet. Serve with a bunch of fresh herbs for extra flavor and presentation. ~monique

AVOCADO POBLANO  SOUP

1 poblano pepper, grilled or roasted and skin scraped

1 small avocado

¼ cup raw or toasted pepitas (pumpkin seeds)

2 tbls lime

1 garlic clove, crushed

~1 cup coconut milk

salt to taste

  • Add the poblano, pumpkins seeds, lime, garlic clove, 1/2 tsp salt and coconut milk to the blender, blend on high until smooth. 
  • Add in the avocado and blend to combine again. This should be a really smooth sauce. Add additional coconut milk or water as needed to achieve a desired consistency.
  • Taste and adjust salt & lime to taste.

GRILLED CORN SALAD

1 garlic clove, minced

2 ears grilled corn, cut off cob

1/4 cup finely diced grilled  red onion

1 tbls minced jalapeno 

2 tbls olive oil

1 tbls lime juice

1/2 tsp salt, or to taste

  • Toss the garlic, corn, onion jalapeno, olive oil, lime and salt

Putting it all together:
Place a scoop of the corn salad into soup bowl, pour the avocado soup around it.

Adorn with fresh herbs: Cilantro, basil, mint, fennel  or try parsley, oregano, dill