30 July 2017

grilled corn salad

Somewhere, in the middle of America, the fields stretch out to the edge of the horizon. Agriculture for miles.

Shucking corn over my 88 square foot kitchen's sink, the sounds of the growing population alive outside, far removed from where this corn was grown, I sympathize and synthesize and open the patio door.

grilled corn salad
serves 6-8

6-8 cobs of corn
1 half red onion, diced
1 small bunch cilantro, about 1 cup chopped
1 jalapeno, large
1 cup cherry tomatoes, halved
1 cup feta, crumbled
2 limes, juiced
2 avocados, seeded and chopped
1 dash chili powder
salt and pepper to taste

While the grill is heating, shuck the husks and silk from the corn cobs and soak in cold water. Grill corn cobs and jalapeno pepper over a hot grill until blackened to your liking. Once done, set corn and the jalapeno aside to cool.

Once the corn has cooled, remove the kernels with a sharp knife and place into a large bowl with the diced onion, tomatoes, avocado, and cilantro.

Keeping the charred skin on the jalapeno, remove the ribs and seeds, and finely dice. Add to your bowl.

Season with the juice of two limes, and salt and pepper to taste. Mix carefully, and top with feta and a gentle shake of chili powder. Serve cold - preferably with a beer outside.

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