This post was sponsored by Sunshine Sweet Corn as part of an “Influencer Activation for Influence Central” and all opinions expressed in my post are my own.
I love a fresh start. When I’m spending time in the kitchen, that means getting my hands on the freshest ingredients possible. Eating seasonably means better nutrition, more affordable prices and maximum flavor, so I’m willing to wait to get it.
I have to admit though, the one produce item that’s hard for me to wait on is fresh corn. Yes, I know that corn also comes canned and frozen but a gal can have her favorites right?
So every year, I stalk the grocery stores waiting patiently until around Memorial Day when fresh ears of corn arrive. It’s kind of ceremonial. I do the same thing in the spring, fall and winter months prowling for what’s in season. That’s exactly what I was doing at the grocery store the other day. While checking out the lettuce, I turned the corner to pinch a few avocados that would be good for guacamole and I saw it. Sweet ears of plump corn waiting be be shucked and tasted.
What? Fresh corn in the spring? Sunshine Sweet Corn straight from Florida. I got a little too excited and brought several ears home. Sunshine Sweet Corn is non GMO, sweet and tender which is extra good news for me. After scrolling through several delicious options, I settled on this sweet corn ceviche recipe.
The kids were so excited to see me break out the ears of fresh corn. My daughter immediately started sharing food stories from our summers past. It made me realize that food memories are just as important to her as they are too me. Who knew?
To make this corn ceviche only the freshest ingredients will do. They really do make all the difference.
I used fresh cracked peppercorn for the black pepper in the recipe and made my own roasted garlic by placing a few garlic cloves in the oven at 425°F with olive oil for 20 minutes.
I love how all the fresh ingredients come together. After a few hours in the refrigerator, the flavors play together nicely.
Adding some slices of blanched, sliced Sunshine Sweet Corn for garnish ensures that everyone get some of the action.
My serving suggestions:
Breakfast: Pair this sweet corn ceviche with scrambled eggs. We did.
Lunch: Seared tuna, greens and sweet corn ceviche. So good.
Dinner: Sweet barbecued chicken and sweet corn ceviche. Winner, winner chicken dinner.
Sunshine Sweet Corn is available now at your grocery store to add flavor to all your spring meals.
How will you “corn”?
- 6 ears Sunshine Sweet corn, divided
- 3 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 12 ounces (2 cups) finely diced and cooked small new potatoes
- 8 ounces (2 cups) peeled, seeded and finely diced plum tomatoes
- 6 ounces (1-¼ cups) blanched green beans, cut in ½-inch pieces
- 3 ounces (½ cup) blanched and finely diced asparagus
- 4 ounces (1 cup) chopped and sautéed shallots
- 3 ounces (½ cup) finely minced yellow bell pepper
- 1 tablespoon chopped roasted garlic
- 1 tablespoon minced jalapeño pepper
- 2 teaspoons chopped cilantro
- Husk corn. May reserve for garnish if desired.
- Cut kernels from 3 ears corn and place in a large bowl.
- Slice the remaining 3 ears into ½-inch rounds.
- Blanch in salted water and set aside.
- Lime Vinaigrette:
- Combine lime juice, olive oil, salt and pepper in a small bowl
- In large bowl with corn kernels, add potatoes, tomatoes, green beans, asparagus, shallots, bell pepper, garlic and jalapeño. Stir in Lime Vinaigrette. Let stand for at least 1 hour to marry the flavors. Stir in cilantro before serving
- Garnish each portion with reserved corn rounds and a cilantro.
- Number of servings (yield): 12 portions (6 to 7 cups ceviche)