Olla-Podrida: grilled corn

Thursday, May 12, 2022

Creamy Corn Salsa

The beauty of salsa, any type, is its many uses. Not only can it be used as a dip, to be scooped up by tortilla or corn chips, but it can also be used as a condiment alongside pork or fish, as well as a tasty side salad when spooned on top of a soft lettuce leaf like Boston lettuce. Me? I could eat it with a spoon.

This is really tasty, and a wonderful way to get picky kids to eat some vegetables. It’s important to thoroughly drain the corn so as not to make the dip too runny. When fresh corn becomes available in the summer, I’m going to make this again with one can of fiesta corn, and one cup of grilled corn. My guess is that it will be wonderful, and a great backyard barbecue or picnic food.

Creamy Corn Salad

Adapted from SouthYourMouth.com

1 c. sour cream

½ c. Duke’s mayonnaise

1 t. cumin

¼ t. chili powder

½ t. garlic powder

¼ t. fresh lime zest

½ t. kosher salt

2 c. finely shredded Jack cheese

1 c. diced red onion

½ c. chopped cilantro

2 11-oz. cans Mexicorn, well drained

Drain corn very well. In a large bowl, whisk together sour cream, mayo, cumin, chili powder, garlic powder, lime zest, and salt.

Add cheese, red onion, cilantro, and corn, folding until combined.

Refrigerate at least two hours before serving. Serve with corn chips or tortilla chips, or any way else that you can imagine.

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Saturday, August 5, 2017

Ricardo’s Avocado & Grilled Corn Salsa

The late Mr. O-P was from New Jersey. Every year when we’d visit his friends and family, we always planned our visits to coincide with the arrival of the sweet corn and tomatoes. He used to talk constantly about how good the corn and tomatoes were in the State of New Jersey, but, like everyone who loves their home state, I thought it was just talk. Boy, was I wrong! I've never had such good corn and tomatoes as I did during those trips. I won't be going back to New Jersey for a while, and, sadly, won't get to taste the wonderful mid-summer produce, but I have been enjoying our local varieties.

The corn crop seemed particularly good this year, and I have been fixing it in as many ways possible. Today's offering is for a grilled corn and avocado salsa, a recipe from Canadian chef, Ricardo, appearing in the summer issue of his magazine of the same name. Here, two of my favorite vegetables are combined to make for one delicious dish. Every bite is fresh, crunchy, and tastes like summer.

This is an easy one to put together, and if you don't have a grill, you can char the corn over a gas flame on your stove, or pop it into the broiler to replicate that great grilled taste. In addition to being a tasty dip for chips, crudités, and crackers, it also makes an excellent topping for tacos and summer soups. Try it! You know you want to.