Looking for a great Fourth of July recipe? How about a cookbook proclaiming our love for all things maise? “I Love Corn” by Lisa Skye is a small book full of recipes from roasted corn wontons and fresh corn gazpacho (most great items to include in a summer picnic) to more elaborate entrées such as roasted duckling with mustard greens and sweet corn pudding. The recipes hail from chefs Daniel Boulud, Pichet Ong, Dan Barber and Martha Stewart, to name a few.
6 medium-size ears fresh corn, boiled or roasted (about 4 1/2 cups)
2 (14-ounce) cans black beans, drained and rinsed
1/2 red bell pepper, seeded and chopped coarsely
1/2 yellow bell pepper, seeded and chopped coarsely
1/2 green bell pepper, seeded and chopped coarsely
1 scallion, sliced on the rings, chopped on the greens
1 tablespoon green olive oil
3 cloves garlic, minced or pressed
1/4 teaspoon ground cumin
Juice of 2 lemons (or limes, or one of each)
Freshly ground black pepper
Directions: Slice the corn kennels off the cobs into a large mixing bowl. Add the remaining ingredients and toss to mix. Season to taste with the salt and pepper, and serve. If you like heat, substitute minced jalapeno peppers for the scallion, or add some of your favorite hot sauce for a kick. You can also add chopped clinatro for extra flavor.
Cheré Coen is the author of “Forest Hill, Louisiana: A Bloom Town History,” “Haunted Lafayette, Louisiana” and “Exploring Cajun Country.” She writes Louisiana romances under the pen name of Cherie Claire. Write her at firstname.lastname@example.org.