Tag Archives: corn

Karl’s Grilled Chili Corn

One thing that son-in-law Chris requested for his birthday meal was corn on the cob. I am making beef and beans, so I though some chili powder would be the spice to use. Since I was making a big pot of Santa Maria beans, I did not want a whole ear per person, cutting them into quarter seemed the solution.

Karl's Grilled Chili Corn

Karl’s Grilled Chili Corn

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Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Corn, Poblano and Crab Tamales

23andMe is a powerful, but dangerous tool. Jan has assumed she had one father, when in fact there were two. According to her genes, Jan’s ancestry is ¼ Iberian and ¼ Cora—although they refer to themselves as Naáyarite—an indigenous tribe that lives in the mountainous region of along the Jalisco / Nayarit border of north Pacific coast Mexico—although much of Jan’s extended family has moved to the coast.

Karl’s Corn, Poblano and Crab Tamales 

Karl’s Corn, Poblano and Crab Tamales

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Filed under Main Dishes, Seafood

Karl’s Garlic Lemon Barbecued Corn

I am barbecuing chicken wings for this Sunday’s Dinner and I needed a vegetable side dish. While Jan like corn on the cob, much of what you find in the stores has already gone moldy—pull back the top leaves and take a sniff. My wife will not touch it when it is that state. Fortunately, there is an Summer vegetable stand near us that has really fresh corn.

Karl’s Garlic Lemon Barbecued Corn

Karl’s Garlic Lemon Barbecued Corn

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Karl’s Corn Chowder with Langoustine

This is Jan’s birthday week and around this house birthday celebrations tend to get stretched out for a week. Her birthday is in the middle of a busy week, Wednesday, so her main feast will be this Sunday. I was planning on making her favorite, corn chowder with crayfish.

Karl’s Corn Chowder with Langoustine

Karl’s Corn Chowder with Langoustine

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Filed under California Fusion, Main Dishes, Seafood, Soups

Karl’s Corn Salsa

Fish tacos have become a weekday meal at our house. If I do not have a lot of time, they can be simply topped with some cilantro, guacamole, and diced onion. If I have more time, I will make pickled red cabbage and a salsa to go with the fish.

Karl’s Corn Salsa

Karl’s Corn Salsa

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Filed under California Fusion, Fish, Sauces and Spices, Seafood

Karl’s Moroccan Barbecued Corn and Peach Salad

I am doing Morocco this week and Miriam said she had seen a recipe for Moroccan corn and stone fruit salad. She really liked my last corn salad and wanted something similar. I was not able to find the recipe she had read, so I did what seemed right to me.

Karl’s Moroccan Barbecued Corn and Peach Salad

Karl’s Moroccan Barbecued Corn and Peach Salad

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Filed under Barbeque, Salads, Side Dishes, Vegan, Vegetarian

Karl’s Garlic Barbecued Corn and Orange Salad

I am making Vera Cruz Fish Tacos and I decided that I wanted to add a side salad. I could have just served my garlic BBQ corn as a side dish, but I had two navel oranges left over after making a batch of orange infused sugar. Combining the two seemed like a good way to use up the leftovers.

Karl’s Garlic Barbecued Corn and Orange Salad

Karl’s Garlic Barbecued Corn and Orange Salad

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Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Barbecued Corn with Garlic Butter

Jan wanted hamburgers and I used a Cook’s Illustrated recipe. If I was going to fire up the barbecue to grill hamburgers I might as well throw some corn on as well. My family generally does not like plain, so I have to doctor them just a bit.

Karl’s Barbecued Corn with Garlic Butter

Karl’s Barbecued Corn
with Garlic Butter

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Filed under Barbeque, Side Dishes, Starches, Vegan, Vegetarian

Karl’s Garlic Barbequed Corn

Nothing beats barbequed corn, except garlic barbecued corn. You can just throw shucked corn right on the grill and have the really good taste experience that American Indians have been having for literally centuries. However, I was raised in California where the motto (should be): “We reserve the right to fusion every cuisine.” I like my corn directly grilled, where the corn kernels are exposed to the heat and get a bit of charring.

Karl’s Garlic Barbequed Corn

Karl’s Garlic Barbequed Corn

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Karl’s Crawdaddy Corn Chowder II

We love the crawdads at Crawdaddy on King Street in San Jose, but at $10 a pound (unshelled) it gets very expensive to make a meal of them. Crawdaddy has 4 levels of heat: mild, medium, hot, and fire. We once got their hot and the only thing we have ever had that was hotter was real Thai soup. Their mild is spicy enough for most palettes. To stretch this special treat I use 2 pounds of crawdads as a soup base (which produces about ½ pound of meat) and comes with about 2 cups of their boil sauce which has lots of garlic. To boost the meat content I also add some langoustine and shrimp. The soup with Olive Oil Garlic Bread and Tomato and Cucumber Salad is this meal:

Karl’s Crawdaddy Corn Chowder II

Olive Oil Garlic Bread
Tomato and Cucumber Salad
Karl’s Crawdaddy Corn Chowder II

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Filed under Main Dishes, Seafood, Seafood Other, Stews