More than corn-on-the-cob
I'm thinking...creamy garlicky Corn Soup, Grilled Corn Salsa with Avocados and a vegan version of Skillet Cornbread
Grilled, boiled or steamed corn-on-the-cob... Think about corn prepared in any of these styles and I guarantee food memories – perhaps from your early childhood – will soon flood your mind. Corn-on-the-cob is a summer ritual to be shared with friends and family. It’s a food that evokes happy holiday memories…or at worst, happy weekend grill parties. I’m ok with all of this because corn-on-the-cob, whether steamed or grilled, is also delicious.
But there are many other ways to enjoy fresh sweet corn.
For example, I like to supplement my summer corn-on-the-cob fix with a creamy garlicky Corn Soup. Or perhaps I allow my mind to daydream about Mexico while enjoying a Grilled Corn Salsa with Avocados and freshly made corn tortillas…maybe even a grilled jalapeno on the side and a chilled margarita to cool the fire. And then there is my version of skillet cornbread that comes together rapidly – a real bonus when I’m in the mood to bite into a piece of cornbread with a crunchy exterior and muffin-like crumbly interior that explodes with the flavor of sweet corn.
For me, sweet corn is incredibly versatile and it should headline many late summer meals.
If you’re craving to learn more about sweet corn, like purchasing tips, storage and cooking tips, then head over to my website www.myfreshattitude.com and check out my article on sweet corn (free access).
I enjoy receiving your feedback…so, please feel free to spark up a conversation about plant-based milk alternatives and your own experience. I’m personally interested in what you have to say, and I know other readers of VeganWeekly are also interested in opinions of like-minded followers.
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This is an updated version of my original posting dated 31. August 2021 (my first newsletter entry on the Substack platform). The recipes and text have been changed.
Grilled Corn Salsa with Avocados
What could be a better way to celebrate the late summer vibe than enjoying some sweet corn, vine-ripened tomatoes, perhaps an avocado and a spicy pepper…yes, even freshly made corn tortillas and an ice-cold drink (for me, that would be a beer)?
This salad captures that mood in the form of a tasty salsa and a heavy hint of Mexico teasing your senses – maybe even stimulating holiday memories.
I chose to give the corn a boost of flavor by grilling it first – just long enough to make some of the kernels turn a nice shade of black. I selected meaty, vine-ripened tomatoes – very important in this salad because I don’t want the tomato aromas to become lost in the other bold flavors. The avocado provides the fat, eliminating the need to use any oil. The limes and a touch of vinegar create acidic balance that bring the spices to life and make this salsa sing like a wandering mariachi band on the streets of Mexican seaside village. Of course…a portion of freshly made corn tortillas help complete the dish (and maybe your memories too).