FCSIP134.pdf

charred corn salsa

For this corn salsa, yellow corn is best, as it will hold up to

grilling because the corn is starchier. The combined colors

with the fresh tomatoes and spicy jalapeños are very bright

and attractive, especially when entertaining. Serve this with

homemade tortilla chips and guacamole as an appetizer. Add

the fresh cilantro right before serving, as it will lose its flavor

if it sits in the salsa too long. Serves 6

3 medium ears fresh sweet corn, shucked

½ red onion, cut into ¼ -inch dice

1 large tomato, cut into ¼ -inch dice

1 jalapeño, trimmed and cut into 18-inch dice

(with seeds, if you like more heat)

Juice of 2 limes

1 tsp. kosher salt

½ tsp. freshly ground black pepper

1 Tbs. extra-virgin olive oil

¼ bunch fresh cilantro, trimmed and chopped

Heat a gas or charcoal grill over high heat. Lay the ears of corn on the

grates, leave the lid open, and grill the corn, turning occasionally, until

some but not all of the kernels are charred. This can take up to 10 min-

utes, depending on your grill. When cool enough to handle, remove the

corn kernels from the ears.

Combine the corn kernels and the rest of the ingredients, except for

the cilantro, in a medium bowl. Mix well; taste and adjust seasonings.

Cover and chill until ready to use.

When ready to serve, stir and again check for seasonings. When the

salsa sits and the vegetables release their juices, it will need additional salt

and sometimes black pepper. Add the chopped cilantro and mix well.

mixed greens with grilled

scallions, mango, and

cilantro-lime vinaigrette

The addition of mango and cilantro and

the chile-lime make this salad pair well

with either Indian cuisine or Latin American

dishes. Serves 4 to 6

3 Tbs. fresh lime juice

1 tsp. honey

2 Tbs. chopped fresh cilantro

½ tsp. minced Serrano chile

(including seeds)

Kosher salt

¼ cup plus 1 Tbs. extra-virgin olive oil

2 large bunches scallions (6 oz.), trimmed

5 oz. (5 cups) mixed baby greens

1 large mango, peeled, cut from pit,

and thinly sliced

13 cup coarsely chopped salted peanuts

Prepare a medium-high gas or charcoal grill fire or

heat a grill pan over medium-high heat.

In a small bowl, combine the lime juice, honey,

cilantro, Serrano, and a pinch of salt. Gradually

whisk in the ¼ cup of oil.

Toss the scallions with the remaining 1 Tbs.

oil and ½ tsp. salt. Grill the scallions until tender

and lightly charred all over, 4 to 6 minutes. Cool

slightly, then slice into ½ -inch pieces.

In a large bowl, toss the greens with enough

vinaigrette to lightly coat. Add the scallions,

mango, and peanuts. Toss and serve.

SIDES & SALADS

74 GRILLING 2019