BACK AT THE BEACH and A KILLER RECIPE FOR A ROASTED CORN SUMMER SALAD – All worth writing about!

It has been quite a while since I posted something on this blog of mine and being back in Cape May for our Annual Trip with friends is the perfect opportunity to write about something and share a couple of amazing Summery Recipes (including cocktails!).

Back on the familiar beach

Back on the familiar beach

 We set off, as always, on Saturday and now that we have gotten the hang of this routine, have found that is it best to bring dinner already made for that first evening. When we get to the house all anyone wants to do is race to the beach and take in the ocean in all its Summery glory – who has time to cook!

Roasted Corn Salad: crunchy and delicius

Roasted Corn Salad: crunchy and delicious

I decided to make this amazing corn salad the focal point of the meal. I knew it was going to be hot and that the air would be sticky with humidity, so eating something refreshing and cold would be the perfect counterbalance. It was also super easy to make at home  and transport (along with some cooked chicken and fish).

Nothing like having a plate of warm cookies to nibble on after dinner.

 I even made a big batch of these cookies (toffee and chocolate chip) which are great sweet snack on the beach or warmed up for dessert.

Filling the car to the brim with a crazy amount of groceries and kitchen tools (good knives and my trusty giant All-Clad pan), as well as our clothes, paddle ball, boogie boards and all manner of digging equipment is so worth the trouble.

Cape May Point, New Jersey

Day 1: Cape May Point, New Jersey

Now the whole week will be about fun and relaxation with no worries about what’s for dinner.

Mod Sand Castle

Mod Sand Castles

Calder diving into the waves

Calder diving into the waves

Marie-Lyse

Marie-Lyse

Evening Cocktails on the Beach

Evening Cocktails on the Beach

ROASTED CORN SALAD:

5 ears of fresh corn – shucked

1 red pepper – finely diced

1 yellow pepper – finely diced

big bunch fresh cilantro – chopped (about 2 or so cups)

1/3 cup extra virgin olive oil

2 tbs soy sauce

2 tbs mirin

juice of 1 lime

1/4 tsp cayenne pepper flakes (optional)

salt to taste

Method:

Dry Roast the sweet corn for 30 minutes

Dry Roast the sweet corn for 30 minutes

1 – Put a skillet on medium heat and leave it to get warm/hot for about 3 minutes (cast iron, stainless steel work best – do not use a non-stick pan). Place corn on skillet and time for about 30 minutes. Turn every 5 minutes. It will get brown and roast in spots. Turn heat down if this is happening too fast (you will know because corn might crack or pop!).

My new citrus squeezer from Orivieto, Italy

 Make dressing (fresh lime juice is key!)

2 – While corn is cooking dice the peppers, and chop the cilantro. In a small bowl whisk the oil, soy sauce, mirin and lime juice, pepper flakes (if using), and add a pinch of salt. If it needs more salt, add a pinch at a time. If you would like it to be a little sweeter, add more mirin.

3 – When corn is roasted, place on a plate or board to cool. When it is cool or cool enough to handle, take the corn from the cob using a knife and work in straight lines from top to bottom (hold the corn upright in your hand).

Mix everything together

Mix everything together

4 – Put the corn in a big bowl with the peppers and cilantro and mix in the dressing, stirring well to coat everything.

Here we had it with a lots of yummy stuff like Asian Marinated Salmon, chicken, avocado and crunchy romaine lettuce. Alway nice to add a squeeze of lime juice!

Here we had it with lots of yummy stuff like Asian Marinated Salmon, chicken, avocado and crunchy romaine lettuce. Always nice to add a squeeze of lime juice!

You can serve this in any number of ways: as part of a green salad, in a taco, on grilled fish or poultry – anything really.

Here we had it with some fried tofu in a homemade flour tortilla

Here we had it with some fried tofu in a homemade flour tortilla

See you tomorrow!

See you tomorrow!

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