Puzzling over what to serve alongside the Thanksgiving turkey? Sure, figuring out the supporting players is a challenge especially with family “requirements”: Granny’s cornbread stuffing. Uncle Jim’s canned jellied cranberry sauce. Our favorite? A super simple side called Albuquerque Corn from Dame Abby Mandel. It has great flavor and crunch (thanks to jicama) and takes 5 minutes to cook.

It’s part of this Thanksgiving Harvest Feast from “Chicago Cooks: 25 Years of Food History with Menus, Recipes, and Tips from Les Dames d’ Escoffier Chicago” (Surrey Books, 2007). Perhaps you’ll find more culinary inspiration for this holiday season.

— Dame Judy Hevrdejs

Thanksgiving Harvest Feast

Mixed Green Salad with Pine Nuts and Pomegranate Seeds

Brined Turkey

Cranberry Kumquat Conserve with Dried Cherries

Albuquerque Corn

Brussels Sprouts

Garlic Mashed Potatoes

Brioche Dinner Rolls

Rustic Pumpkin Tart

Sip: Gewurztraminer or Riesling or Cru Beaujolais or a refined, oak- and bottle aged-red.

Albuquerque Corn

Makes: 6 servings

Prep time: 15 minutes + Cooking time: 5 minutes

2 tablespoons extra virgin olive oil

4 large ears of corn, kernels cut off  (about 2 cups)

1/2 jalapeno chile, seeded  and minced

1 small jicama, peeled, chopped (about 2 cups)

8 green onions, thinly sliced (about 1 cup)

1/2 teaspoon each: ground cumin, salt

Heat oil in a 12-inch non-stick skillet over medium-high heat. When hot, add corn and jalapeno. Cook, stirring often, until corn is hot, about 2 minutes. Add jicama, onions, cumin and salt. Heat thoroughly, stirring occasionally, about 2 more minutes. Adjust seasoning. Serve hot or at room temperature.