Cook of the Week Challenge contestants get creative with $10 and a canned corn
Molly Sutton: Welcome to the budget challenge! A dinner for four people for $10 featuring corn is my goal. I knew it should be healthy, colorful and tasty. Corn and black beans are great together along with the flavor and crunch of fresh veggies. My Black Bean Corn Salad, served in a lettuce cup, fits the bill. It is a family and party favorite. For additional protein and texture I added the charcoal steak, briefly marinated in citrus to tenderize. Vegetarians could easily omit this. The salad dish is served with tortilla crisps on the side. The fresh corn tortillas are healthier and less expensive than packaged chips. This is a fresh, tasty delight to serve your family or friends.
Aban Daboo: This is a recipe that has evolved with time. I have been making Sweet Corn and Chicken Soup for a long time. Once my husband was hungry and we had some left over soup so he mixed it with rice and had it and he enjoyed it so much that now he always has it with rice. This recipe is also very easy and economical when you have to feed a group on a limited budget. The fritters are an old family recipe. My mother used to make vegetable fritters so I started making them with chicken when I had company. $10 was more than sufficient as the main expense was chicken. I use a full chicken as the stock is more flavorful than with just legs and thighs or chicken breast.