One of the most common questions I get this time of year is “What can I do with tomatoes??” “How should I cook my zucchini??” Seems like anyone with a garden has always got plenty of both! So this week (and throughout the coming month really) I’m going to devote time to the garden bounty and show you a few things I like to do with mine. And if you’re wondering why I’m talking in “I” and not “we” it’s because Kate will be spending her week trying not to get swept away by hurricane Gustav! Keep her in your thoughts this week so she can be back cookin’ real soon.
Onto the food-
This dish was created out of necessity last summer when I had tomatoes coming out of my ears. We loved it so much we literally made it several times a week. However we never get tired of it, because as you’ll see there’s lots of different ways to use it. I serve this as a normal salsa with chips, but also as a side salad, or a main dish by tossing some grilled steak or chicken on top. It’s about as fresh and summery as you can get and perfect for a garden meal. You toss the corn and tomatoes right on the grill. The corn gets super sweet as it caramelizes in its natural sugars and the tomatoes become smoky and tender. Everyone always loves this. Enjoy!
Plus: Green onions, black beans, corn, cilantro, avocado, tomato, and lime.
Grill-Roasted Corn and Tomato Salsa/Salad
approximate measurements. Just go with the flow and season to taste!
3-4 ears corn
5-6 tomatoes, slightly firm
3/4 C sliced green onions
3/4 C chopped cilantro
1 can black beans, drained and rinsed (it’s great without the beans too)
1/2 t cumin
1/4-1/2 t Chipotle Chili Powder*
*(you can substitute 1/2 t chili powder + 1/4 t cayenne pepper)
Prepare grill and set to med heat.
Shuck corn. Lightly brush corn cobs and tomatoes with olive oil. I put them all on a big tray and just use my hands to rub ’em all down. Just do it. You’ll like it. Sprinkle them all with salt and pepper.
Place corn and tomatoes directly on the grill. Turn them periodically. The tomatoes will be done first, and it doesn’t take long. They should be plump with the skins just starting to split. Be careful not to over cook tomatoes or they will be mushy and fall apart (but if that does happen, no worries, they still taste good!). They should be slightly firm to the touch still. See in the picture how the skins are just splitting? There’s nice grill marks on the other side.
The corn will take a little longer. Anywhere from 5-10 minutes. Just keep turning and you’ll see the kernels becoming vibrant yellow indicating they’ve cooked) and you’ll get nice brown charring like in this picture:
I mentioned there are several ways to eat this concoction.
If you’re having it warm, while the corn and tomatoes are cooking, combine everything except for the lime juice and avocados in a bowl so it’s all ready. Remove corn and tomatoes from grill. You can remove the skins from your tomatoes if you want, or leave them on. I just remove the ones that are falling off, and leave the others in. I kind of like the look at taste of the little charred bits- it gives it that “grill” flavor. Remove corn from cobs (see following post for a great tip) and chop tomatoes. Add them to the bowl and combine. The hot veggies will warm everything up. Add the diced avocado and lime juice last of all and toss to combine.
If you’re having it cold– just let the corn and tomatoes cool before you chop them. Combine everything except avocado and chill in the fridge. Add avocado just before serving. Here’s all of the ways we love to eat this at our house:
I chop everything a little larger for this one.
Is anyone even around, or are you all out having fun??