Every Wednesday I have no idea what I’m going to receive in my CSA bag. When I bring it home I love to create dishes from as many of the vegetables in one dish as I can. Of course the more vegetables I include the stronger the seasoning has to be so the vegetables are not as noticeable to those eating it. Shhh, our little secret.
When I picked up my bag today at the Wine Seller, the owner had crates of ears of corn from her neighbor too and said I could take some if I like. I love fresh corn and grabbed 4.
I also made a quick stop on the way home to the local Hispanic grocery store. I really want to make some new dishes with different chili peppers and I knew they would have a great selection. That was a great side trip and I’ll tell you about all the cool things I found another day. But I did grab some Poblano Peppers and decided to use one in this dish.
The ingredients in this dish can be adjusted to whatever your harvest is either at the farmer’s market, your CSA, your own garden or the grocery store. Another great thing about this dish is how little it costs to make. If you are looking for more ideas, check out Pennywise Platter over at the Nourishing Gourmet.
4 ears of corn
1 onion sliced
1 poblano pepper sliced
1 orange tomato diced
2 large Swiss chard leaves diced
1 large roasted red pepper diced
1-2 cloves of garlic, sliced
2 links of chorizo -gluten free
1 tsp mexican oregano
1 tsp thyme
1 tsp cilantro
Celtic Sea Salt to taste
Ground Black and White Pepper to taste
Extra Virgin Olive Oil
Begin by gathering your ingredients and prepping them. I like to do this on one large cutting board with everything except the corn. To get the kernels off the cob without making a huge mess, take a large bowl and place a smaller bowl inverted at the bottom. This will give you a flat surface to stand the cob on. Using your sharp chef knife, run it down the ear-of corn, not yours- keeping it close to the cob. All of the kernels will fall into the big bowl.
I used a roasted red pepper in a jar so pull that out and dice it along with your tomato. Slice up your onion and poblano pepper. Wash the swiss chard and chop up the leaves. You can use the stems but I didn’t want to in case they were spotted in the dish. I wanted the taste to win out before the question of what is that? I sliced my chorizo on the diagonal just to give it a more interesting shape than round and it makes the pieces bigger.
Now you are ready to get cooking. Heat up your pan with oil and brown the corn first. Take the corn out and back into the bowl and give it a little salt and pepper and mix in the red peppers while it hangs out and waits for the rest of the veggies to join it. Next toss in your onions into the pan and when they just start to brown add in the garlic and poblano pepper. Once that has cooked a little add in the swiss chard and your seasonings. At this point add it all into the big bowl and mix in the tomatoes.
The dish is a great vegetarian/vegan meal on it’s own. I added a can of red beans for my son and he really enjoyed the meal. You can also purchase vegan chorizo and use that in the dish too.
If you are having the chorizo cook it up now. It only takes a few minutes to brown. Once it’s brown add the veggies from the bowl back into the pan with the chorizo. This will help spread the flavor of the spices in the chorizo throughout. Spoon it onto your plate and all you need is a nice glass of Riojo wine to accompany it.