Sweet Summer Corn Salad

The first corn of the season has hit our local market! Grilled corn is one of my favorites, it’s easy and very versatile. Here’s a great corn salad that’s easy to make and sure to impress your guests!

Layered Corn Salad
8-10 ears of corn
1 bunch cilantro
1 bunch radishes
1 container frozen New Mexico green chilies, defrosted
1/2 purple onion
1/2 small sized jicama

Shuck the corn and drizzle olive oil on it, season it with freshly ground black pepper. Repeat this on all sides to get good coverage. Grill the corn over medium high heat, turning it as needed. I stay at the grill with the corn, it cooks quickly. Remove the corn and let it cool while you clean and chop the onion, radishes, and cilantro. When you can handle to corn, cut it off of the ears. Layer your ingredients in a clear serving bowl, or simply toss them together. Don’t drain too much of the liquid from the chilies, it makes a great sauce in the salad. Peel and grate the jicama, toss it with olive oil, black pepper, and ground cumin, then use it to top the salad.

You can easily make this salad into a meal by adding layers of black beans. Other great additions to consider: salsa, tomatoes, green onions, grated cheddar cheese, crumbled feta, quinoa, or farro.

Release YOUR Bon Vivant and Savor Your Life!


Summertime Confetti


Why do the foods of summer seem to be so vibrant? Here’s a fine example, a Summertime Confetti Salad.

Grill two ears of husked corn until they begin to brown. When they cool, slice the kernels off of the cobs and put them in a large mixing bowl. Add chopped vegetables of contrasting colors, making sure they are all chopped to be the same size as a corn kernel.

I used two small red carrots, half of a red bell pepper, half of a green bell pepper and one jalapeño. Stir the vegetables until they are mixed. In a separate bowl or measuring cup, whisk together olive oil, chopped oregano (or any herb you prefer), and jalapeño vinegar. Pour the vinaigrette over the salad, toss and serve. It’s just that easy! A sprinkle of feta just before serving is a nice finish. The recipe for jalapeño vinegar can be found in The Tasteful Muse, Volume Two, available in August.

Until next time… Release YOUR Bon Vivant and Savor Your Life!

What’s Insanely Easy to Make and Good Leftover?

Why grilled corn of course!corn-cob-grilled_2561

Last week I came across the first low priced corn of the season. Now, it really is summer! Because I try to eat seasonally I’ll certainly be taking advantage of the markets being overrun with it in the coming months. My favorite method of cooking it is one of the easiest.

Shuck the ears and lay them on a large platter or plate. Use an olive oil sprayer or basting brush dipped in olive oil to baste each ear. Sprinkle one side with seasoning, turn and repeat until they are covered. This week I used smoked paprika to season them. But I alter the seasoning depending on what main dish they will accompany. Some of my other favorites are cayenne, cumin, black pepper, or a curry mix.

After the ears are seasoned place them on the grill over indirect, medium heat. Pay attention to the hot spots on your grill as you turn them. Turn them a few times until they are evenly cooked. Remove them from the grill and serve! But what to do with the left overs?

Slice the kernels off of the ear and sprinkle them on a salad, or add them to a soup, or a quesadilla, or toss them with black beans and chopped peppers and tomatoes to make an excellent summer salad, or add them to a fired up salsa. Whatever you do, don’t waste a single kernel. Grilling will release a delicious, juicy and sweet flavor that is sure to be a summertime hit!

Until next time… Release YOUR Bon Vivant and Savor Your Life!