As we near the end of August (and where did the summer go?) we often start thinking of ways to use as much of the summer bounty as we can before it is gone. From backyard gardens, to vegetable stands, to farmers’ markets sweet corn, perfectly ripe tomatoes, bright peppers and fresh herbs are calling for our attention.
If you happen to come across some local late summer corn, and want to do something different with it other than just boiling it and slathering it with butter, salt, and pepper (and who doesn’t like that option?), then this easy recipe for grilled summer corn salsa might be exactly what you are looking for.
This dish comes together in less than 20 minutes and all it requires is to grill the ears of corn, then toss the kernels with some ripe red diced tomatoes, red onion, minced red pepper, cilantro and lime juice. Let the salsa sit for a while and then you have an easy appetizer or a delicious side dish to serve next to a simple grilled protein!
- 2 medium ears of corn, stripped of husks and threads
- 1 TBSP. extra virgin olive oil, for brushing
- 4 TBSP. red onion, finely chopped
- ½ red pepper, finely chopped
- 1 medium tomato, skin and seeds removed, chopped
- 3 TBSP. fresh cilantro, minced
- 2 TBSP. fresh lime juice
- 1-2 tsp. jalapeño pepper, minced
- --- sea salt and freshly ground pepper
- 2 TBSP. extra virgin olive oil
- Pre-heat the grill to its highest setting. Using a brush, oil the corn with some olive oil.
- Grill the corn on the hot grill for about 8 minutes, turning them from time to time so that they cook evenly. Set them aside to cool. When they are cool, place them in a large bowl and, with a sharp knife, scrape off all the kernels into the bowl.
- To the same bowl, add the rest of them ingredients. Taste and adjust the seasoning. Let the salsa sit for half an hour and serve with tortilla chips, or, as a side dish to a grilled protein.
For those of you who are live nearby, here is my list of scheduled cooking classes at Culinaria Cooking School for the upcoming months, straight from the school’s just published catalog. I hope to see you there!
Couples Cooking – Italian Favorites – 9/29/18 @ 7:00
Menu:
White Pizza with Three Cheeses, Garlic Oil & Arugula
Orecchiette with Sweet Italian Sausage, Fontina Cheese & Broccoli
Mixed Greens Salad with Parmesan Frico and White Balsamic Vinaigrette
Almond and Dried Cherry Biscotti with Vin Santo
Couples Cooking – Eastern Mediterranean Flavors – 10/12/18 @ 7:00
Menu:
Flaming Haloumi with Sun-dried Tomato Pesto
Olive and Feta Cheese Flat Bread
Coriander Meatballs with Lemon Aioli Sauce
Roasted Garlic, Orange and Mustard Potatoes
Crispy Filo rolls filled with walnuts and chocolate in orange-honey syrup
Artisan Breads Made at Home – 10/20/18 @ 9:30am
Menu:
Cranberry-Walnut Dinner Rolls
Oatmeal-Maple Bread; Buttermilk Pull-Apart Rolls
Homemade Ricotta Cheese with Honey Drizzle
Couples Cooking – Asian Detour – 11/03/18 @ 7:00
Menu:
Shrimp and Mango Rolls with Sweet Chili Dipping Sauce
Orange Beef Stir-Fry
Lime and Coriander Rice
Crispy Asian Coleslaw
Ginger Ice Cream with Mangoes and Pistachios
Couples Cooking – Cooking Your Way Through Northern Italy 11/17 @ 7:00
Menu:
Fontina Cheese, Apple and Caramelized Onion Crostini
Creamy Polenta with Gorgonzola Cheese
Chicken Braised with Mushrooms in White Wine Sauce
Zucchini with Brown Butter and Sage Sauce
Cream Custard with Chocolate-Amaretto Sauce
Delicious Holiday Gifts From Your Kitchen – 12/01 @ 9:30am
Menu:
Sweet & Spicy Candied Pecans
Savory Parmesan Shortbread Rounds
Ambrosia Macaroons
Chocolate Almond Bark with Sea Salt
Bittersweet Chocolate Ganache Truffles
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LOVE this kind of fresh salad. The grilled corn really just takes it over the top!
Thank you Melissa – Yes, grilled corn really adds lots of flavor and texture!