It’s been a busy week. My son Tyler graduated from high school, we had family in town, and then Tyler had a birthday a few days later. We are just now getting around to our annual Memorial Day cookout.I found this in the Houston Chronicle, but instead of using a cedar plank, which I don’t have, I left the veggies whole and cut them up after grilling. Also, frozen corn in the summer? That’s just crazy talk. Make this early in the day, or grill the vegetables when you’re preparing another grilled meal and set them aside for the next day.
Vegetables ready for the grill.
I wish you could smell these.
Grilled Corn SalsaSee The Great Grilling Post for hints about equipment. I used 3 jalapeños and this was very mild. Next time, I’ll use 5 or 6. 2 ears corn, husked
1 red onion, peeled and thickly sliced
3 cloves garlic, peeled, left whole
1 to 6 jalapeños, sliced lengthwise, stems and seeds removed
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoons balsamic vinegar
1/4 cup cilantro, chopped
salt and pepper to tasteCoat onion, garlic and jalapeños with olive oil. Grill corn and other veggies over medium heat, turning two or three times, for about 15 minutes or until desired tenderness. (It’s okay to leave the vegetables a bit raw.)Let vegetables cool enough to be handled. Cut corn from cob and transfer to a small bowl. Dice onion, and mince garlic and jalapeño. Add to corn. Stir in cumin, chili powder, vinegar, cilantro and salt and pepper.
Makes about 3 cups.
Don’t forget the watermelon when you’re out.