Vegetarian Chili

About 6 servings.

1 large onion, chopped
4 cloves garlic, crushed
1 green pepper, chopped
1 large can diced/crushed tomatoes
1 tbsp paprika
2 tsp ground cumin
2 ½ tbsp chili powder
2 tsp red chili flakes (or to taste)
¼ cup soft brown sugar
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can golden corn, drained

Saute onions and garlic over medium heat until translucent. Add green pepper, tomatoes, seasoning, cook 2-3 minutes. Add brown sugar and stir to dissolve. Add beans and corn and simmer 6-7 minutes.

Also good with:
2 ears corn, stripped, instead of the canned corn
soaked and cooked dried beans instead of the canned beans

(From Shakespeare's Sister.)

Corn & Pasta Salad

6 servings.

2 cups tiny pasta shells
4 ears fresh corn, stripped
1 red pepper, finely chopped
½ red onion, finely chopped
4 scallions, finely chopped—or double up the red onion
3 tbsp fresh parsley, chopped

½ tsp salt
1 tbsp Dijon mustard
¼ cup cider vinegar
½ cup olive oil

Boil and drain the pasta. The original recipe cooks the corn briefly with the pasta, but I think if the corn's fresh and young it doesn't need any cooking.

Whisk the salt, mustard, vinegar, and oil together; toss the hot pasta with the dressing; mix in the other ingredients. Chill.

(Slightly adapted from Sheryl Julian & Julie Riven’s The Way We Cook : Recipes from the New American Kitchen.)