Sunday, June 10, 2012

Grilled Corn and Vidalia Onion Salsa

Nothing says summer quite like fresh corn on the cob; just the sight of it brings me back to the days my mom would send my sister and I outside with a brown paper bag to shuck away the husks and silky strands on the back porch.  You can't go wrong eating straight from the cob of course, but for a little variety, try this salsa.  I grill on my countertop Griddler (some day I'll have a back patio and grill...) but you could also broil the corn for the same amount of time.

  • 4 ears corn
  • 1 Vidalia onion
  • Cooking spray
  • 1/4 cup finely chopped fresh cilantro
  • 1 and 1/4 cups seeded and chopped yellow tomato
  • 3 tablespoons rice vinegar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper
1. Grill (or broil) the corn for 20 to 25 minutes, turning every 5 minutes or so until lightly browned on all sides.  Let cool, then cut the kernels away from the cobs.

Note: Fresh corn can vary greatly in size of course, but the 4 ears should work out to about 3 cups of kernels.

2. Cut the onion into 1/2-inch thick slices.  Coat the grill with cooking spray and add the onion slices; cook for 5 minutes on each side.  Let cool and chop.

3. Combine the corn kernels and onion in a bowl with all the remaining ingredients.  You can make this salsa ahead in a pinch.  Serve with homemade tortilla chips (cut fresh tortillas into wedges and bake).  Or for a great summer dinner, try it over the vegan fish fillets from Sophie's Kitchen.

Nutrition Info:
4 servings (1 cup), Calories 102 

Tasting Notes:
Fresh as can be.  The corn, onion, and cilantro flavors were strongest, so I wished there was more yellow tomato, but that's pretty much my only complaint.  A nice bit of tang from the rice vinegar. The salsa is not at all spicy, so you might consider adding 1 jalapeno pepper.


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