Happy Friday everyone. Back by popular demand, well, mainly popular to my friend Jessica who remembers when I sent out blasts every Friday with recipes for people to try over the weekend, I have decided to bring back my recipe Fridays. Each week, I try to get you, my readers, into the kitchen and cooking some delicious food to impress not only yourself, but friends as well. I try and give you recipes that are practical and easy enough to actually make. So here we go!
It's June 1st and the weather couldn't be better! Even for SF standards it is nice and warm, and warm to me means BBQ!! Dust off those grills that you have been hiding all year, and get cooking outdoors. Today I am giving you a great, easy, fresh, delicious side that can be used many ways and with many alternative ingredients. Corn is finally here, it's my favorite part of the summer... sweet and crunchy and good in almost everything, or even just by itself as a side. The recipe below is something that I have made a bunch of different ways and many times, I give you my interpretation and you can add or subtract as you wish. This version has a little latin flair with grilled pasilla peppers, cilantro and lime, but you could instead add fresh shelling peas, and fava beans with a little lemon vinaigrette. This can be considered a salad, a side, a topping, and can be served at any temperature really. So break out those grills and enjoy the hot summer days and long summer nights! And as always... Happy Cooking
Summer Grilled Corn Salad
3 ears of corn
1 pasilla pepper
3 large tomatoes, small dice
1/4 cup cilantro, minced
1/3 cup raw (or grilled) red onion, chopped
1 lime, juice and zest
1tspn cayenne pepper or red red pepper flakes
1/2 jalpeno (optional), chopped
- over a hot bbq (or indoor grill pan), grill the corn in the husks for 10 min (if desired, take off husks, and grill over fire for another 3 min to get a char), allow to cool enough to cut kernels off the ear. place pasilla peppers on the grill as well and char the outside skin. once the outside is blackened, place pepper in a bag, paper or plastic, and close allowing to sweat, outer skin should rub off very easily. Take all the skin off, de-seed and chop. Add all of the ingredients into a large bowl, zest the lime and squeeze the juice to the tartness of choice, toss together and serve.
* this recipe would be a great topping for fish or chicken, over your morning eggs, in a taco shell, or as a chunky salsa.
No comments:
Post a Comment