EVERGREENS AND TOMATOES
About the Recipe
Corn is in peak season (and on sale $$$) and my red bell peppers are finally starting to produce a harvest. So now is the perfect time to bring together two of my favorite produce. This is a simple recipe, with limited ingredients, that is a perfect pairing for grilled meat, fish, or tacos. It's also a great side to bring to a potluck and will be sure to please!
Ingredients
3 Ears of fresh corn (if making out of season or in a pinch, you can sub 2 cans of corn for the fresh, grilled corn)
1/2 Walla Walla sweet onion (can be substituted for another sweet onion)
1 Red bell pepper
2 Tbsp Mayonaise
3 Tbsp Sour cream
1/4 cup loosely packed cilantro leaves
Salt to taste
Sprinkle of smoked paprika (optional)
1/3 cup crumbled queso fresco (optional)
1/4 cup sunflower seeds (optional)
Preparation
Step 1:
Preheat the grill and shuck the ears of corn. While the grill is warming up, dice up the bell pepper and the 1/2 onion and set aside.
Step 2:
Brush the outside of the shucked corn with a high heat oil (avocado, canola, etc) and transfer to the heated grill. Rotate the ear of corn after it begins to blacken (roughly 4-5 minutes between each rotation) - we aren't going for smoldering, just a light blacken. Continue rotating until all sides have cooked (~20 minutes +/- 5 minutes). Then remove from heat and set aside to cool.
Step 3:
Cut the kernels off the cob and combine in a mixing bowl with the onions, bell pepper, mayo, and sour cream. Then salt to taste.
Side note - you can play around with the ratio of mayo and sour cream. I personally prefer more sour cream, but you can definitely personalize to your own taste.
Step 4:
Transfer to serving bowl and then garnish with smoked paprika, cilantro, and queso fresco and serve.
