The other day my friend spontaneously decided to come by, so I promised said friend a homemade lunch without checking my fridge first. Upon inspection, I realized I had a fairly limited selection of choices- leftover gluten-free pizza crust, a Tupperware of rather thick black bean soup, and half a can of corn. Frugality and creativity took over and I decided to combine the ingredients to make a Mexican-inspired black bean and corn pizza (I made a basic tomato sauce and mozzarella half too!).

For the black bean sauce: in a small skillet, heat olive oil over medium. Add a chopped clove of garlic and saute until golden brown. Add 1/2 can of rinsed and mashed black beans, 1/2 a chopped jalapeno, a small handful of cilantro, and a dash each of salt, pepper, red chili peppers, and garlic powder. Allow to simmer over low, adding vegetable or chicken broth as needed. The sauce should be thick but moist.

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This Day Last Year: I remember this ziti with roasted zucchini very well! It was the first time I had cooked with shallots. Adding a gluten-free version of this to my to cook list.

I mentioned earlier this week that I was going to make this corn-rice salad from BHG. I just whipped

Happy {belated} Memorial Day! I grilled in the early afternoon and then went a-wandering to the Georgetown Waterfront for some sun, water (as in the Potomac River kind), good company…and maybeee a few Coronas. Hope yours was equally as relaxing :)

For yesterday’s cook out, I decided to test all the corn theories that I’ve been reading: Is leaving the husk on better? What is the best way to flavor corn? Does soaking the corn in water make any difference?

By the way, as I write this, I’m listening to Luke Bryan’s “Rain is a Good Thing” because it aligns with the blog topic :)



  • Plumping corn: The theory is that soaking your corn- after it has been husked- in cold water will make it more plump and retain more moisture so that it steams better. I did this with 3 of the 4 cobs, and I couldn’t tell much of a difference.
  • Husk on or off: Grill enthusiasts wax lyrical about the benefits of grilling corn with the husk on or off. According to my research *pushes glasses up on nose* keeping the husk on helps steam the kernels. It tasted slightly more smoky to me, so I preferred husk off, but my friend liked it with the husk on the best.
  • Flavoring: now to my favorite topic- seasoning the corn! In my culinary rampage,
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+Cristina Roman