Wowza – we had a great time celebrating “couples and love” last Friday night – and its not even Valentines Day. Sparkling wine, fun appetizers awaited the couples as they arrived. Dennis and Cindy held a massage worship for the group and as we cooked away in the kitchen we heard lots of laughter from the next room.
What does Friday night have to do with Meatless Monday? One of the most scrumptious Corn Salads you’ve ever put in your mouth. Fresh local corn, the zing of jalepenos and the cooling power of fresh mint make this summer salad a fantastic side for dinner tonight, and the perfect stuffer for a wrap tomorrow. Don’t even think about not trying this one!
Summer Corn Salad
8 Fresh and Local Ears of Corn
2 TB EVOO
1- 2 Jalepenos, finely chopped (seeds and ribs removed if desired)
1/2 Tsp of Salt
1/4 Tsp of Pepper
1/4 Chopped Fresh Mint
2 TB Sherry Vinegar
1/2 Cup Freshly Grated Manchego Cheese
Mint for Garnish
Grill the corn on a grill pan, or outside on the grill. No need to be fussy about the way you are grilling it – just shuck and spray it with a little nonstick spray. Place the ears directly on the grates and grill until you get some good grill marks. Cool and cut the corn off the cobs.
Heat the olive oil in a large pan. Add the jalepenos and cook and stir until wilted. Add in the corn, salt and pepper and cook and stir til well incorporated. Remove from the heat, stir in the mint and vinegar. Place in a bowl, sprinkle with the cheese and garnish with mint.