Featured Chef

Corn is in season, and there are a variety of ways to cook it. It’s a good thing, because cooked sweet corn has great antioxidant activity, which can potentially reduce the risk of heart disease and cancer. This month’s featured chef, Tracie Brooks, shares one of her favorite corn recipes.

"Since February is also Valentine’s Day month, this Strawberry Salad recipe pairs perfectly with Corn-Stuffed Chile Rellenos. This makes a wonderful Valentine’s Day menu; all you have to do is add a grilled meat, bread and dessert" (Tracie Brooks).

Corn-Stuffed Chiles Rellenos with Walnut Cream Sauce
10 large poblano chile peppers
6 medium ears fresh corn
2 cups shredded Havarti cheese
2 cups shredded Monterey Jack cheese
Walnut Cream Sauce

Wash and dry peppers, then rub with olive oil; place on an aluminum foil-lined baking sheet. Roast in a preheated 350 degree oven for 25 minutes. Remove from the oven and immediately place in a brown paper bag to steam for five minutes. Peel peppers, keeping the stems intact. Split one side of each pepper. Carefully remove and discard the membranes and seeds. Set aside.

Remove husks and silks from the corn, and wrap each ear in waxed paper. Microwave on high 12 to 14 minutes or until done, turning the corn every 4 minutes. Cool. Cut the corn from the cob, reserving ¼ cup. Combine the corn and cheeses; spoon the mixture down the split side of each pepper. Arrange the peppers in a lightly greased baking dish. Bake at 350 degrees for 10 minutes, or until thoroughly heated. Top with Walnut Cream Sauce, and sprinkle with reserved corn.

Walnut Cream Sauce
1-8 ounce package cream cheese, softened
1/3 cup milk
1/2 cup chopped walnuts, toasted

Process the cream cheese in a food processor until smooth. Add milk and continue processing until combined. Add the walnuts and process 20 seconds or until walnuts are finely chopped. Transfer mixture to a small saucepan. Cook over low heat, stirring occasionally, until heated (do not boil).

Strawberry Salad with Cinnamon Vinagrette
1/3 cup olive oil
1/3 cup raspberry vinegar
3 tablespoons sugar
½ teaspoon Tabasco
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
2 heads romaine lettuce, torn into bite size pieces
1 11-ounce can mandarin oranges, drained
1 pint strawberries, stemmed and sliced
1 small red onion, peeled and thinly sliced
1 avocado, peeled, seeded, and sliced
½ cup coarsely chopped regular toasted pecans or candied chili pecans

In a jar or cruet, combine the olive oil, vinegar, sugar, Tabasco, salt, pepper and cinnamon. Shake well and chill. In a large bowl, combine lettuce, oranges, strawberries and onion. Add half of the chilled dressing and toss to coat. Arrange slices of avocado and the chopped pecans on top. Pass remaining dressing. Yield: 8-10 servings

Easy Corn Pudding
4 (15 1/4-ounce) cans whole kernel corn, drained and divided
½ cup all-purpose flour
1/3 cup sugar
6 tablespoons butter, melted
2 tablespoons yellow cornmeal
1½ cups milk
4 large eggs
½ teaspoon salt

Process 1 can of corn, the flour and the next 6 ingredients in a blender or food processor until smooth, stopping to scrape down the sides. Transfer to a bowl; stir in remaining 3 cans of corn. Pour mixture into a lightly greased 9x13 inch dish. Bake at 350 degrees for 35 minutes or until the center is set. Yield: 15 servings