I put together this recipe quite by accident earlier this summer. It is super fresh and delicious and would be perfect for July Fourth celebrations!
4 nice, fresh ears of corn, outer layers of husk peeled away, soaked in cold water for about an hour 1 jalapeño, seeded and diced fine 1/2 of a red bell pepper, diced fine 1 small to medium tomato, seeded and diced 2–3 green onions, chopped small juice of 1 lime 2–3 tablespoons good olive oil salt & pepper to taste
Grill the corn until it is cooked through and some of the kernels are nice and toasty. Allow to cool to the touch and cut all the kernels off the cobs. Combine remaining ingredients with the corn, allow to sit and flavors to meld for 30-45 minutes if possible. Serve and enjoy!
The second time I made this, I added fresh mozzarella and basil — amazing!
Happy 4th of July! I am off to Houston to see my family this week. I'll be cooking while I'm there, so update to follow.
Welcome to Stephie O's Blog! (Formerly Stephanie's Cucina)
I am a freelance graphic designer and culinary consultant — I write, cook, recipe test, design food related print materials — if it's about food, chances are I'm all about it! I also dabble in photography and and am game to work on other design and writing projects outside the food scene. My full website is under development, but in the meantime, I invite you to enjoy my blog. I love to cook and share my adventures both at home, and on the road! I hope you enjoy! If you like what you read, drop me a note at email@example.com