Monday, June 18, 2012

Summer Sides: Grilled Corn Salad

You guys know that morally sound chefs and cooks DO NOT take credit for other people's work right? Well it is for this reason that I have to give my roommate Susan credit for this one.  She made this corn salad last summer and it quickly became everyone's favorite side dish.  This summer I decided to make it with grilled corn (instead of frozen) and it was a big hit with my family.  And since I already began a "Summer Sides" series, I decided I had to type Susan's recipe up, with my own little spin, for you all to enjoy.

Next time I will put the steak on top! :)
And enjoy it you will! This salad is healthy, colorful, flavorful, and something DIFFERENT! I know I've said this before but the same macaroni and potato salads at cookouts are getting old!  Instead try this yummy summer side at your next outdoor gathering.  It is especially delicious with crabs, under sliced, grilled steak or along side a cheeseburger or hot dog fresh from the grill.  In the pic you see how I paired it with grilled flank steak! I devoured that plate!

Ingredients (Makes 8-10 servings):
Non-Stick Cooking Spray (Olive Oil Flavor)
8 Ears Fresh Corn (Shucked) OR 1 Bag Frozen Corn (Defrosted in Refrigerator Overnight)
1 Can Chickpeas (Drained and Rinsed)
1 Pint Grape or Cherry Tomatoes (Halved)
1 small Red Onion (Finely Chopped)
1/2 Cup Parsley (Finely Chopped)
1/4 Cup Olive Oil
1/4 Cup White Wine Vinegar
Salt & Fresh Cracked Pepper
Parmesan Cheese Shavings for Garnish (optional)

Preheat indoor or outdoor grill to high.  If using fresh corn, spray each cob with non-stick cooking spray. Place the corn on the hot grill and char each side, 2 to 3 minutes per side (You will hear the kernels start to pop when they're ready to be turned). You want the corn to get great char marks (see picture)! Once the corn has charred, set aside until cool enough to handle. Then, stand each ear up, stalk end down, in a wide, shallow bowl or serving dish and, using your knife, slice the corn kernels off the cob.

To make the corn salad, add corn kernels (fresh or frozen) to a large bowl.  Then add the chickpeas, grape tomatoes, red onion, and parsley to the bowl.  In a small bowl whisk together olive oil, vinegar, a generous pinch of both salt and pepper, and pour over the corn mixture.  Stir everything to combine and finally shave some parmesan cheese right on top to garnish.

Friday, June 15, 2012

Summer Skewers on


Who doesn't like food on a stick?  It's usually easy to make, impressive on a platter, and can be enjoyed with no muss and no fuss!  Keeping this in mind, I decided to create an entire summer meal on a stick simply because there's no better time than the summer to keep it simple and light.

When I was developing my meal on a stick, had already made the Fresh Fruit Skewers for a catering gig, and everyone loved them so I thought they would be a nice, refreshing ending to a meal.  Then I remembered the Caprese Skewers I made one year at Christmas.  I got the idea from a Christmas cookbook, and I feel that the colors are just as festive in the summer as they are during the holidays.

Then, the idea for the shrimp and pineapple skewers came when my Aunt Debbie made them recently for Mother's Day.  She used a Wegmans Honey Mustard Marinade which was delicious but I decided to create my own that involved some heat.  I added chipotle in adobo and lime to honey and mustard, and the result was a delicious sauce that I think it would go great on salmon and sandwiches too!

So now that you have the whole story behind my series of "Summer Skewers" please hop on over to to view the recipes!

The recipes were posted along with the colorful pictures of the platters that you see above, but I show you how to make the Shrimp and Pineapple Skewers below!

The sauce is honey, dijon mustard, course ground mustard, chipotle peppers, and lime!

Mix the shrimp and pineapple with the chipotle honey mustard. Let marinate for a bit.

Get them ready for the grill!

After 5-10 mins on the grill you're finished! Who wouldn't want to devour these at a cookout?