Easter is coming up, and you are no doubt planning your menu.  Don’t forget to add the corn!!!



Yes, you’ll hear no disagreement from your family when you add this to the Easter buffet.  But remember, the sweet corn in this recipe is wholly different from the field corn Illinois farmers are famous for growing!!

Sweet corn is bred for an increased sugar content and harvested in the summer.  Field corn is harvested in the fall and allowed to dry down, to be later ground for corn flour, fed to livestock, or used to fuel your vehicles.

To learn more about the difference between sweet corn and field corn, click here.

And make this salad THIS WEEK!

Warm Chipotle Maple Corn and Asparagus Spring Salad
makes about 4 servings

2 ears fresh corn, kernels shaved off
1 bunch asparagus, chopped into one inch strips
3/4 tsp chipotle powder
1/4 tsp salt
1 Tbsp apple cider vinegar + 1 Tbsp Dijon Mustard (combined)
1/4 tsp black pepper
1 Tbsp maple syrup
1/4 cup chopped nuts, mixed (roasted salted)
optional: 2 Tbsp nutritional yeast – thickens and adds a rich savory flavor
optional: 2 Tbsp raisins

2 tsp oil for saute (I used safflower)


1. Add oil to saute pan over high heat.
2. Add in the asparagus. Cover with lid and allow to cook for about 1-2 minutes.
3. Lift lid and add in the corn, 1/2 tsp chipotle powder, pepper and salt. Cover with lid again and shake pan to disperse steam and oil.
4. Add in the apple cider vinegar and Dijon mustard mixture. Allow to continue to cook – now uncovered until the liquid has absorbed into the veggies – or steamed off.
5. Toss the nuts in the maple syrup and remaining chipotle powder and then add them to the hot pan. If adding raisins, add them now as well. Toss with the veggies and cook for a minute or so.
6. Do a taste test and make sure the veggies are well seasoned and cooked to a tender state. Try not to over cook.
7. Remove from heat and toss with optional nutritional yeast. Plate and serve.

Read more from Kathy on her blog, Healthy. Happy. Life!


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