Tomato and Corn Tart

I am determined to start posting recipes again. Because this site makes it easy to find my favorite and pass them on!
We made this last night and it was DELICIOUS! We were about to lick our plates.
Enjoy!

Tomato and Corn Tart-original recipe HERE

3 T olive oil
1 medium onion, chopped
1 garlic clove, minced
5 ears of corn, kernels cut off
1 t salt
1/ 4 t black pepper
1 deep dish, pre-baked pie crust
1/2 c grated Cheddar cheese
2 large tomatoes, sliced
1/4 c grated Parmesan cheese
3 scallions, chopped
3 large eggs
1/2 c milk
1/2 c heavy cream

Preheat oven to 375F.

In a medium saucepan, heat olive oil over medium heat. Saute onions and garlic in olive oil until onions just begin to brown, 5-7 minutes. Add corn kernels and cook, 8 minutes. Stir in salt and pepper. Pour half of the corn mixture into pie crust. Scatter Cheddar cheese evenly on top. Add remaining corn mixture. Top with tomatoes, in an even layer, then Parmesan cheese and scallions.

In a small bowl, whisk together eggs, milk, and cream. Pour over tart.

Cover with foil and transfer to oven Bake 30 minutes. Remove foil, and bake an additional 20-30 minutes until tart is golden brown, and center is set.

Corn Chowder

I found two different corn chowder recipes that I like portions of and mixed the two. I'm sure I'll forget what I did if I don't write it down. So here 'tis!

Ingredients

• 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller) (leave the fat in the pan for fl
  
• 5 ears Corn, Shucked (about 4 Cups) -- I just used 4 cups of frozen corn. You could also do canned corn.
• 2-3 potatoes, diced
  
• 32 ounces, fluid Low Sodium Chicken Broth
• 1-½ cup Heavy Whipping Cream
• ½ teaspoons Kosher Salt (more To Taste)
• 3 Tablespoons Masa (flour made from corn) or flour (I found the masa near the mexican food at Meijer or Walmart)
  
• ¼ cups Water

Preparation Instructions

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Add corn and diced potatoes. Stir and cook for one minute.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine masa (or flour) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

Two-Corn Polenta

Oh this was YUMMY!! So very very yummy. The kids really like it too!

Two-Corn Polenta

1 T olive oil
2 T butter
1 large garlic cloves 1 med onion
4 ears corn, husked
3 c water
1/2 c cornmeal
2 t salt
1/2 t pepper
1 c shredded asiago cheese
1/8 c fresh basil leaves, chopped

In a large saucepan, heat olive oil and butter over medium heat. Add garlic and onion and sauté 5-7 minutes, until onion is translucent. With a serrated knife, cut corn kernels off ear, directly into the pan. Stirring, sauté 3 minutes. Add water, cornmeal, salt and pepper. Bring to a boil and reduce heat to a low simmer. Cook, stirring often, 30 minutes. Turn off heat, and stir in asaigo and basil.

Original found HERE. (I also cut the asiago cheese in half-still had enough flavor for us!)

Healthy Quesadillas

We were ALL a bit skeptical about this recipe, but we all ending up liking it. Husband and I REALLY liked it. If you like beans or can at least tolerate beans you'll probably like it too.

1 c. frozen corn
1 c. grated zucchini
1/2 bunch cilantro, chopped (I used less and it was fine.)
1 can black beans, drained and rinsed
1/2 tsp. salt
1/4 tsp. pepper
1-2 tsp. chili powder
1/2 tsp. cumin
2 c. Monterey Jack cheese, shredded
flour tortillas (if you want to be really healthy, use whole-wheat tortillas)

In a large bowl, combine all ingredients except for the cheese and tortillas. Place bean mixture in a large skillet and fry until hot. In the meantime, heat a medium-sized skillet over medium heat. Place a tortilla in the pan. On half of the tortilla add a few large scoops of the corn/bean mixture and a little cheese. Fold tortilla over, then flip sides. You can top them with salsa and sour cream, but they are good without too.

The original recipe is here.