Wednesday, April 25, 2012
When you’re out grilling, whether its at the park or your own backyard, these two sidekicks will make you the hero.
SPICY CORN SALSA
When it comes to summer grilling, there’s nothing like endless side dishes. There’s cold pasta salads, hot pasta salads, traditional salads, potato salads, roasted peppers and onions, baked beans, grilled veggies–you name it, they serve it!
But something a little more on the unique side that I love to make is Spicy Corn Salsa.
6 ears of corn
1 jalapeno (or other hot pepper like habanero)
1 can of black beans
1 red onion
1 red pepper
3 tbsp. olive oil
Grill the corn on the barbecue with the husk on. Once the corn is fully grilled, set them aside and let them cool.
Meanwhile, cut up the jalapeno, red onion, red pepper, and tomato. Toss them with olive oil and the black beans in a large serving dish.
After the corn has cooled, cut the kernels off the husk and add them to the veggie mixture. Serve hot or cold.
I prefer to eat it alone as a side dish, but I’ve also seen people toss it onto traditional salads and mix it into other concoctions. Be forewarned–if you like a little kick, this will not be for you.
1 head of cabbage, shredded
2 carrots, peeled, shredded (or buy pre-packaged)
1 c. diced mango (or substitute 1 c. diced fresh pineapple)
2 tbsp. tarragon vinegar
1 tbsp. olive oil
½ c. Miracle Whip Dressing
¼ c. sugar
Mix oil & sugar, add tarragon vinegar, blend. Fold in Miracle Whip. Pour over carrots, cabbage & mango mixture. Mix well.