Food, Wine & Just Good Living With SaucyJoe

It started with a love of food, wine & fun and blossomed into a maddening pursuit of the best recipes, techniques, grills, smokers, wines, crafted beers, rubs, marinades and sauces... We do more than play with our meat though -- we review and discuss all things cooking, drinking, reading, laughing and living at SaucyJoe's.

Friday, July 07, 2006

Improvise on the side

With summer in full swing, we've been grilling a lot of corn on the cob. Most of the time everyone's looking for more, but occasionally they have their fill and I'm stuck with extras.

Looking through recent issue of Food Everyday gave me an idea for what to do with my leftover corn on the cob.

Grilled Corn Salad
3 to 4 ears worth of grilled corn - cut from the cob
1/2 Medium Red Onion - Diced
2 Tablespoons White Wine Vinegar
2 Tablespoons Olive Oil
Coarse Salt
Ground Pepper

The Work
Combine the first four ingredients together in a medium bowl making sure to coat the corn and onion well. Add Salt and Pepper to taste. Cover bowl and place in the fridge for few hours to overnight to let the flavors mingle.

This is the simplest version of this recipe. I didn't have any White Wine Vinegar in the house, so I used a Mango Chile Vinegar I picked up recently. (I'll see if I can find out the name.) I encourage you to experiment with this recipe. Add different infused vinegars or olive oils. Perhaps some Chipotle Tabasco Sauce! I know I'll be having fun with this as long as the corn holds out!!


Blogger Connie said...

Sounds like just my kind of salad! Can't wait to try it.

Mon Jul 10, 11:16:00 PM CDT  
Blogger Saucy Joe Sullivan said...

OK ... found the info on the Mango Chile Vinegar. I bought it from Bistro Blends of Texas. I also bought a bottle of Truffle Oil, but that's another post!!

Mon Jul 10, 11:16:00 PM CDT  

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