Sunday, August 16, 2015
Piled high on tables at farmers markets and in supermarkets, sweet corn is everywhere. At the beginning of summer after a cold, dark winter, the sight of corn leads to a stampede of shoppers.
Every week we brought home bundles of corn because who can resist the fat ears with their light green husks and wispy tassels? And so, happily, we have cooked corn every which way--boiled, grilled on the BBQ and roasted in the oven.
But now at mid-summer, we feel corn-fatigue. We have begun to take corn for granted. We need a way to rekindle our love affair with corn.
The solution was easy. All we needed was some Latin excitement.
My newest favorite corn salad borrows from the flavors of Mexican street corn called elote where ears of cooked corn are skewered on sticks, flavored with grated cotija cheese and dusted with red pepper powder. I turned that street food snack into a salad, tossed with freshly chopped Italian parsley.
The recipe is on Zester Daily, please try it and let me know what you think. I love it!
Turn Salsa into a Salad
Salsa and chips or salsa and tacos is the perfect summer light snack. Freshly made, salsa brings the best of the garden to the table. Personally, I like to use cherry tomatoes to make salsa because they have a good sweet-to-acid balance. Toss in charred or roasted corn kernels and the salsa brightens with sweetness.
Grilled Corn Salsa
On Wednesday, January 20th at 9:00am PST the world changes. Biden-Harris will be inaugurated. As we all know, the Inauguration will be a sm...
A post from last year is worth revisiting now. Making pasta is an ideal dish for these times when we are denied visits to our favorite resta...
Growing up in Los Angeles, and this was many years ago, the closest I got to an Italian meal was opening a can of Chef Boyardee SpaghettiOs...
For the moment, long distance travel to Italy, one of my favorite destinations, is not possible. To remind myself of my trip last fall to M...