The first Saturday in August is our friends’ annual corn roast at their cottage. Corn roast you ask? The answer is yes and they really do it right. They grill a ton of ears of corn on a grill made from cement blocks that hold a huge grate with a mound of charcoal underneath. It’s truly a cool setup. The corn is shucked by the chef (yes Mark that’s you) and then dunked in a vat of melted butter. A little salt and wow; it is so sweet and so delicious. I look forward to it each year!
So what do you do after a corn roast? You eat leftover corn. This recipe was put together using the leftover corn that I cut off the cobbs. You could absolutely use frozen roasted corn and it will still be great.
I think this would also be great as a salsa; just dice the tomatoes.
Lime pepper seasoning pops up again in this recipe. Click on the link for info on lime pepper and where to buy it. Lemon pepper is a fine substitution and still tastes bright and fresh.
- 2-3 cups of grilled sweet corn cut from the cobb or frozen roasted corn cooked according to package directions.
- 10 grape tomatoes cut in half lengthwise - I used red and yellow
- 6 large leaves of fresh basil - cut into ribbons (chiffonade)
- Alternate - small handful of cilantro - chopped
- juice of ½ of a lime
- 1 Tablespoon of olive oil
- 2 teaspoons of lime pepper or lemon pepper
- Mix the corn, tomatoes and basil (or cilantro) in a bowl.
- Add the lime juice and stir to combine.
- Add the olive oil and lime pepper and stir to combine.
- Substitute cilantro for the basil.
- Add chopped avocado.
Try this variation substituting cilantro for the basil and adding chopped avocado…delicious as a salad or a salsa!