Rain Makes Corn

Quinoa with Corn & Potatoes

Temperatures are starting to creep back up, but the lack of sun is seriously stunting my garden.  Luckily Joe’s mom gave us a bag of fresh from the farm goodies, so I am still on track with my goal of eating locally.  I also swung by the local market to find some seasonal corn, something that has been harder than normal this summer.  While my small area of Virginia has had a fairly average summer rainwise, that is certainly not the case for the rest of the country.  Since I’ve been relying on my garden I wasn’t fully aware how bad things were even after reading numerous reports and seeing the depressing photos.  Finding corn that was full proved impossible, even though they were shorter than normal most of them had kernels only 3/4 of the way up with the last quarter looking dried out.  This time last year corn was EVERYWHERE, and the cobs were large and fat and filled to the brim with fat and juicy kernels.  I can only imagine what prices are going to look like this winter, and how creative people will have to get with making their budgets work.

For a fair amount of time I considered skipping the /52week corn challenge since I’m really trying to avoid frozen/canned vegetables this year but eventually I was able to get enough local corn to give it a go.  I debated a number of recipes before deciding to do something involving quinoa and some of the vegetables we got in our goody bag.

Rain Makes Corn


1 tbsp vegetable oil

1/2 vidalia onion, minced

3 cloves garlic, minced

1 butter potato, cubed

1 sweet potato, cubed

2 medium tomatoes, diced

1 cup corn off the cob

1 cup quinoa

2 cups vegetable stock

1 tsp cayenne pepper powder

1/2 tbsp chili powder


  1. Heat the olive oil in a large sauce pan over medium heat. Add the onion and garlic and cook for 3 minutes, and both potatoes and cook for 7-10minutes, potatoes should still be firm but onion and garlic should be starting to brown.
  2. Add the tomatoes, corn, quinoa, and spices. Stir well to make sure everything is well combined before adding the vegetable stock. Bring to a quick boil, then cover and turn heat to low. Simmer for 17-20minutes.
  3. Quinoa is done when the grains have opened up but are still slightly al dente. Serve warm!

This dish was incredibly easy to prepare, nothing like one pot dinners!  I added some sour cream to the leftovers in order to insure that everything stayed moist and lunch the next day turned out perfectly.  This dish would also serve as a great burrito stuffing, just add some fresh avocado and ready to go!