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 pepperseasoning 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.
I’m a huge fan of the avocado with its smooth and creamy texture and its subtle flavor. It’s also a nutritional powerhouse with all of those good mono unsaturated fatty acids. This guacamole salsa could not be easier; just 5 ingredients. Chop, mix, serve and enjoy. Your friends will say, “what’s in this? It’s sooooo good!”
You can also mash the avocado and then add the other ingredients for a smoother more dip-like consistency as opposed to a fresh, textured salsa.
No doubt that Mexican cuisine is one of my favorites. But I really love the fresh and healthy style of Mexican cooking. No fried greasy beef-filled tortillas smothered with melted cheese here! The avocados, tomatoes, peppers, lime and fresh herbs blend together so well both for their visual beauty as well as their marriage of fresh flavor.
I say this as humbly as I can but this was one of the best meals I’ve created in a good number of days. It was a beautiful flavor forward meal. The fact that all these beautiful ingredients are in season helped considerably.
I served the turkey tacos along with a broccoli slaw saladwith a sweet rice vinegar dressing and a guacamole salsa. My girlfriend was totally speechless over this dinner. Of course, her mouth was full most of the time so……..
Enjoy! As always, I welcome your comments and any ideas on additional ingredients you might add.
Summer on a plate and so easy to prepare! Our local market had wild caught salmon on sale for $3.99 a pound so this was a very economical dinner. I dare say this plate along with a couple of extras I served would have probably been a $30.00 dinner in a nice restaurant. So, we ate al fresco on the patio while watching the baseball game on television, it doesn’t get much better than that on a summer night! Well, my team lost so I guess a win would have made it a little better.
This grilled peach salsa was so fresh and delicious. I think grilling the peaches really made a difference as it softens them and gives the salsa a melt in your mouth flavor. The fresh cilantro, lime juice and jalapeno give it the perfect balance of sweet and spicy. It could also be put on chicken breasts, pork, fish tacos served in corn tortillas or eaten right out of the bowl with tortilla chips……so versatile.
I used a spice called Tajin for the chile lime marinade on the salmon. Tajin is a Mexican company that makes spice blends that comes in many different varieties and contain primarily chile peppers and lime. It is readily available at most stores and inexpensive.
Mix all ingredients for the marinade together and pour over the salmon. Mix it around in the bag so that its evenly distributed over the fish. Tightly close the bag and refrigerate for at least an hour before cooking.
Preheat your grill to medium-high heat (approximately 400 degrees).
Place the salmon skin side down onto a piece of aluminum foil and place on the grill. Grill for approximately 15 to 20 minutes until the flesh becomes opaque and flaky.
Remove the fish and allow it to sit for 5 minutes or so. When you are ready to cut the salmon the skin sticks to the foil allowing the flesh to pull nicely away from it.
For the grilled peach salsa:
Rub the flesh sides of the peach halves with olive oil and sprinkle with a bit of Kosher salt.
Place the peaches, flesh side down, onto the grill.
Grill until softened and grill marks are present, approximately 5 minutes.
Allow the peaches to cool. I chose to remove most of the peach skin as I do not enjoy the texture of it in the salsa.
Mix the rest of the ingredients into a bowl. Once cooled, add in the peaches and toss to combine.