• 2 tablespoons olive oil
• 1½ cups leeks, finely chopped
• 3/4 teaspoon dried oregano
• 1 pound red-skinned potatoes, scrubbed and cut into 1/2-inch dice (3 cups)
• 3/4 cup quinoa, rinsed by swishing in a bowl and drained
• 4 cups fresh or frozen (defrosted) corn kernels
• 1/2 pound peeled and deveined, small shrimp
• 1¼ teaspoon salt, plus more to taste
• Freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1/4 cup scallions, thinly sliced
• 1 to 2 tablespoons freshly squeezed lime juice
• Popcorn for garnish, plus more for passing at the table(optional)

Quinoa Corn Chowder with Shrimp

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• 4 pounds fresh Gulf shrimp, head-on
• 2 pounds (6 fillets) fresh speckled trout, cut into chunks
• 1 gallon water
• 2 tablespoons unsalted butter
• 1 cup diced yellow onions
• 1 cup diced celery
• 1 cup diced mild smoked pork sausage
• 1 tablespoon minced garlic
• 1/2 cup chopped parsley
• 1½ cups diced green onions tops, divided
• 3 tablespoons all-purpose flour
• 1/4 cup white wine
• 2 cups whole milk
• 2 cups cooked red potatoes
• 1 cup yellow corn
• Kosher salt
• Freshly ground black pepper
• Louisiana hot sauce

Shrimp & Speckled Trout Chowder

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Image courtesy of George Graham

• 3/4 cup yellow onion, small dice
• 1/3 cup green pepper, small dice
• 1/3 cup celery, small dice
• Kosher salt and freshly ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried marjoram
• 1 teaspoon garlic, minced
• 2 cups okra, cut crosswise into stars
• 2 cups smoked turkey thigh or smoked ham
• 1 cup sweet corn, removed from the cob
• 1 cup short grain rice
• 2 cups vegetable or chicken stock

Okra and Corn Purloo

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• 4 tablespoons lard, plus more for greasing the pan
• 1 tablespoon chopped onion
• 1 tablespoon chopped red bell pepper
• 3 tablespoons all-purpose unbleached flour
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 1 teaspoon dry mustard
• 1/8 teaspoon cayenne
• 1 cup milk
• 11/2 cups fresh corn
• 1 egg, slightly beaten
• 2 green bell peppers, halved, membranes and seeds removed
• 2/3 cup panko crumbs
• 1/4 teaspoon paprika

Corn-Stuffed Peppers

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• 5 catfish fillets (3 to 4 ounces each), boneless and skinless

Southwest Marinade:

• 3 tablespoons fresh squeezed lime juice
• 1/3 cup canola oil
• 1 tablespoon ground cumin 
• 1/2 teaspoon cayenne pepper
• 1/3 teaspoon salt
• 1 tablespoon minced garlic

Cilantro Lime Aioli:

• 1 tablespoon lime juice
• 2 tablespoon low fat mayo
• 1 tablespoon honey
• 1 ½ teaspoon apple cider vinegar
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon minced garlic
• 1 pinch salt
• 1 tablespoon chopped cilantro

Crunchy Pecan Topping:

• 5 tablespoons pecans, finely chopped
• 1 teaspoon margarine
• 1/4 teaspoon black pepper
• Zest of 1 lime

Corn/Pepper Relish:

• 1 tablespoon margarine
• 1 teaspoon ground cumin
• 1 poblano pepper diced
• 1 red bell pepper diced
• 2 1/2 cups fresh corn kernels cut off the cob or frozen sweet corn kernels 
• 1/4 cup chopped cilantro
• 1/3 teaspoon salt
• 1/4 teaspoon black pepper

Plate Garnish:

• 1 tablespoon of aioli
• Cilantro Chopped 

Southwest Okie Catfish

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• 2 pounds fresh black-eyed peas, shelled
• 4 cups water
• salt and freshly ground pepper to taste
• 6 slices bacon, coarsely chopped
• 1 small red onion, chopped
• 2 cloves garlic, chopped
• kernels from 1 ear sweet yellow or white corn
• 2/3 cup cider vinegar
• 1 tablespoon sugar
• 2 cups coarsely choppe ripe tomatoes
• 1 cucumber
• 2 tablespoons fresh lime juice
• ½ cup extra-virgin olive oil
• ¼ cup chopped fresh cilantro 
• 2 teaspoons ground coriander
• about 4 cups watercress sprigs, tough stems removed (2-3 bunches)
• 2 green onions, including tender green tops, finely chopped

Black-eyed Pea and Corn Salad

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• 2 strips bacon
• 5 ears corn, shucked
• 1 red bell pepper, cored, seeded, and finely diced
• 1 orange bell pepper, cored, seeded, and finely diced
• 1 cup finely diced red onion
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups water
• 1/3 cup sugar
• 2 teaspoons black mustard seeds
• 1/2 teaspoon fennel seeds
• 1 tablespoon salt

Pickled Corn and Bacon Relish

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• 2½ cups fresh corn kernels (about 5 ears)
• 3 large eggs
• 3/4 cup milk
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 3/4 cup yellow or white cornmeal
• 1 (8-oz.) package fresh mozzarella cheese, grated
• 2 tablespoons chopped fresh chives
• 1 teaspoon Cajun or Creole seasoning OR salt and pepper to taste

Fresh Corn Cakes

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Shrimp

• 1 pound large cooked, peeled shrimp
• 2 medium avocados, chopped
• 1 cup fresh corn kernels
• ¼ cup chopped flesh cilantro
• 2 Tbsp. chopped red onion
• 1 jalapeño pepper, minced
• Lime Vinaigrette

Garnishes: flesh cilantro leaves, red onion slices

Lime Vinaigrette

• ½ cup fresh lime juice
• ¼ cup honey
• 1 garlic clove, pressed
• salt and pepper
• ½ cup olive oil

Cold Marinated Shrimp and Avocados

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• 12 ears sweet corn or 2 bags frozen corn, defrosted
• 1/2 cup whole milk
• 1/2 vanilla bean, split in half lengthwise or 1/2 teaspoon vanilla extract
• salt and freshly ground black pepper to taste

Vanilla Creamed Corn

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