Cooking with Lauren K: Cooking with Corn!

By Central PA Live

Published 08/27 2014 01:37PM

Updated 08/27 2014 05:54PM

Roadside corn stands are a staple this time of year in our area. Lauren Kudlawiec shares two recipes that use this summertime vegetable.
Corn on the Cob with Parmesan Basil Butter
Nothing screams summertime like a hot ear of corn. It pairs perfectly with just about any meal in my book! I also enjoy making flavored butters to spread onto my corn. This one in particular uses salty parmesan cheese and fresh garden herbs as the main flavors. 
Total Time: 20 minutes
Serves: 12, 1 ear of corn plus 2 teaspoons of Parmesan Basil Butter
Total Cost: $6.35
1 dozen ears of corn
4 tablespoons salted butter, softened
¼ cup parmesan cheese, grated
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh parsley finely chopped
¼ teaspoon garlic powder
¼ teaspoon black pepper
Bring a large pot of water to a boil. Peel the corn if needed. Make sure to pull off the silk that may be attached to the corn ear. Boil the corn for 8 minutes. Turn off the heat and let the corn sit in the water until ready to serve.
In a small bowl, combine the softened butter, parmesan cheese, basil, parsley, garlic powder and black pepper. Mix together well to combine. Serve on top of the hot ears of corn!
Nutritional Information
Calories: 149  Total Fat: 5.7g       Saturated Fat: 2.8g   
Sodium: 58.5mg  Carbohydrates: 24.1g      Fiber: 4g   
Sugar: 6.7g  Protein: 4.8g      Cholesterol: 11.7mg
Left-Over Tips!
1.  Use leftover parmesan basil butter as a spread for your morning toast or lunch time sandwiches.
2.  Cut leftover corn off the cob for tomorrow's dinner. Cook whole wheat orzo or another short cut pasta and toss with the corn kernels and a dollop of the flavored butter.
3.  Use leftover corn in my recipe for Rainbow Chickpea Salad!

Rainbow Chickpea Salad
Every college student knows how hard it is to eat healthy with little money to spend. My roommate Erin and I were adamant about eating well but sticking to our budget each week. This salad was always on the menu week after week! It works well as a meatless main dish for two or as a 4-serving side dish to accompany your favorite protein. This was actually one of my very first recipes I ever created on my own and I still use it today!
Total Time: 5 minutes
Servings: 2 main dishes OR 4 side dish portions, about 1 heaping cup each
Total Cost: $4.38
1 cup fresh or frozen corn, about 2 fresh ears worth
1 cup frozen peas
1 pint cherry or grape tomatoes, halved OR 2 cups fresh tomatoes, diced
One 15 oz can of chickpeas/garbanzo beans, drained and rinsed
1 tablespoon extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper to season (about ¼ teaspoon each)
Defrost corn and peas if frozen. Add the corn, peas, cherry tomato halves and chickpeas in a medium serving bowl. Drizzle the extra virgin olive oil and red wine vinegar over the mixture. Season with salt and pepper, toss to coat and serve! Yeah…it's that easy.
Nutritional Information for Half of the Recipe as a Main Dish
Calories:  395  Total Fat: 10.9g        Saturated Fat: 1.2g   
Sodium:  931.7mg  Carbohydrates: 68.5g      Fiber: 14.5g   
Sugar: 11.5g  Protein:  17g        Cholesterol:  0mg
Nutritional Information for One Cup Serving as a Side Dish
Calories:  197.5  Total Fat: 5.5g       Saturated Fat: 0.6g   
Sodium:  563.1mg  Carbohydrates: 34.2g      Fiber: 7.2g 
Sugar: 5.7g  Protein:  8.5g       Cholesterol: 0mg
Lauren K specializes in healthy meals that won’t break your budget. For more great ideas, visit Lauren K’s Kitchen.

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