Ever wish you could try the winning dishes from Cooking up Change? Well, here’s your chance. Each month, we’ll share a Cooking up Change recipe so you can try the meal at home and taste firsthand how these students are changing the future of school food.
Healthy Schools Campaign’s Cooking up Change contest challenges high school culinary students to create a healthy and delicious school meal that can be served in a school cafeteria. Cooking up Change is not only fun and educational, but it also adds student voices to the national conversation about school food. Through Cooking up Change, these young chefs do more than sharpen their culinary skills; they develop leadership, public speaking and team building skills and create relationships and networks that will last a lifetime.
Today, students across Chicago Public Schools (CPS) are celebrating Farm to School month by eating local corn in a roasted corn relish. This side dish was part of the recipe from George Washington High School that won Cooking up Change in Chicago and placed second in the Cooking up Change national finals in June 2016.
As we gear up for the 10th anniversary of Cooking up Change on Nov. 17, we’re excited to revisit this great dish from last year’s winners. We’re also excited that all CPS students have the opportunity to taste this dish and to eat locally grown corn.
Roasted Corn Relish
- 4 cups frozen corn
- 1 cup diced green pepper
- ½ cup canned jalapeño slices, drained
- 1 cup chopped red onion
- ¼ cup chopped fresh cilantro
- 1 tablespoon plus 1 teaspoon bottled lime juice
- Preheat oven to 375 degrees F. Spread corn on a baking sheet and roast for 30 minutes or until dark and golden.
- Place diced green pepper on a second baking sheet and roast for 10 minutes.
- Meanwhile, drain and chop jalapeño slices.
- In a bowl, mix all ingredients together (including the lime juice) and serve.
Makes 4 servings