If you live anywhere that is not the Pacific Northwest, chances are you have grimaced almost daily this summer at the thought of turning on your oven to make dinner. Well, unlike the rest of the country, it's been cold and rainy most of the summer here in Oregon. But we still wouldn't want to miss out the most fun part of summer cooking--firing up the grill.
As you can see from some of my previous posts, we've enjoyed preparing our entire dinner on the grill. Corn on the cob is another great option for the grill, but today we were looking for something a little less messy. I love the flavor of roast corn--sweet and slightly charred--so I decided to grill the corn on the cob, then cut the kernels off with a knife. For a little a color, I added my 'fiesta mix.'
Fiesta CornServes two as a side dish
1 large ear of corn (about 3/4 cup of cut corn), husked
2 teaspoons oil/butter
1 Tablespoon red pepper, finely chopped
1 Tablespoon red onion, finely chopped
1 clove garlic, minced
1/2 - 1 Tablespoon fresh cilantro
squeeze of lime juice
salt and pepper to taste
Toss the pepper, onion, and garlic with olive oil, and let it set while you prepare the rest of dinner.
Grill the corn until charred to your taste. Let the corn cool for a few minutes, then cut off kernels with a knife. Set aside.
Lightly saute pepper and onion mixture with a little butter. Toss with corn.
Add lime juice, cilantro, and salt and pepper to taste.