Summer is all about fresh ingredients and simplicity. At McGonigle’s, we’re spoiled with amazing local vendors who only provide the best produce for our Kansas City customers. Three of our favorite in-season vegetables we’ve been cooking with this month are tomatoes, corn, and okra.
We’ve gathered up our favorite recipes inspired by these fresh summer ingredients and are sending them to you to try out tonight. Share with your friends, and send us your favorite veggie recipes!
Fresh & Simple Chile Lime Corn Salad
It’s time to spice up your summer barbecue with a little taste of Mexico! This light, crisp corn salad with simple seasoning highlights the fresh flavors of summer, and works perfectly as a side dish or even a simple summer snack. Here’s what you’ll need to make it:
- 6 ears of corn
- 2 Tbsp. of melted butter
- 2 Tbsp. freshly squeezed lime juice
- 1/2 tsp. chili powder
- 1 Tbsp. chopped cilantro
- 1/2 cup crumbled queso fresco (or feta)
- 1/4 tsp. salt (or to taste)
Cooking Instructions: Once you’ve gathered your ingredients, the only thing you’ll have to cook is your corn. Boil your corn for 3 minutes and then cut the kernels off the cob once they have cooled. Or, to amp up the flavor even more, cook your corn on the grill!
Then, in a small bowl, whisk together the remaining ingredients — except the queso fresco — and then pour them over the corn and gently mix. Lastly, add the queso fresco or feta and you’re done!
Find the original recipe here: Fresh Chile Lime Corn Salad
Helpful Hint: When working with corn on the cob, plan to buy and cook it on the same day. Why? Once sweet corn is picked, the sugars in the kernels quickly turn to starch, which will make your corn taste chewy and undercooked.
Zesty Okra Cornmeal Cakes with Sliced Tomato
Okra and tomatoes are in season right now, and they pair beautifully together in this fun summer side. Take these to your next backyard barbecue, bring them as an appetizer, or even throw them on top of a juicy beef patty from McGonigle’s. The ingredients you’ll need are as follows:
- 1/2 lb. fresh okra
- 2 cups plain yellow cornmeal
- 2 tsp. baking powder
- 1 tsp. fine sea salt
- 1 large egg
- 1 garlic clove
- 1 jalapeño pepper, seeded and finely chopped (optional)
- 1/4 cup canola oil
- 3/4 cup of your favorite pimiento cheese
- 1 lb. small tomatoes, cut into 1/4-inch-thick slices
- Fresh basil leaves for garnish
Find the original recipe here: Okra-and-Tomato Cornmeal Cakes
First, whisk together the cornmeal, baking powder, and fine sea salt. Then whisk together the egg and 1 ½ cups water, and then add to the dry mix, whisking until smooth. Next, chop up the okra, mince the garlic and jalapeño, and add all three to the cornmeal batter.
To cook, heat 1 Tbsp. oil in a large cast-iron skillet over medium heat. Pour 1 Tbsp. batter for each cake into skillet, and gently flatten into 2-inch cakes. Cook the cakes for 2-3 minutes on each side and transfer to a plate lined with paper towels to catch excess oil.
Keep these warm in a 200° oven and when you’re ready to assemble, spread each cake with about 1 tsp. pimiento cheese and top that with arugula, tomato, basil, and sprinkle with salt and pepper.