The sun is shining and the BBQs are ablaze. This means you can get creative when it comes to preparing that fresh, sweet corn you just picked up! Here is an easy way to get the corn you love straight off the BBQ and into your mouth.
1. Soak your ears of corn in a pot of cool water for 15 min. Make sure you keep the husks on.
2. Place on grill over medium-high heat
3. Cook for about 15-20 min. Make sure you turn them every few minutes to ensure they are cooked evenly
There are tons and tons and tons of way to enjoy corn. You can eat it just as, put it in a salad or a soup. Here is a simple and delicious recipe to turn that corn into a delicious salsa that can be used as a dip or served on top of grilled chicken or fish.
4 ears Sweet corn, fire-roasted
3 tomatoes, seeded and diced to 1/4″ ( you can get these from the local market!)
3 Jalepenos, fire-roasted, seeded, and diced to 1/4″
2 medium Avocados (just shy of ripe), diced to 1/4″
1 can Black beans, rinsed and drained
1 Red bell pepper, fire-roasted, seeded, and diced to 1/4″
1 medium Red onion, diced to 1/4″
1/3 cup Cilantro, chopped fine (optional)
2 Limes, juiced
2 Tbsp Extra virgin olive oil
3 Tbsp Apple cider vinegar
2 tsp Kosher salt
2 tsp Ground chipotle
2 tsp Ground cumin
1 tsp Granulated garlic
In a large mixing bowl, cut the corn off of the cob.
Add the remaining ingredients (avocados last) and mix well.
Refrigerate for at least two hours