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!).
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!
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).
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.
Now the whole week will be about fun and relaxation with no worries about what’s for dinner.
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
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!).
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).
4 – Put the corn in a big bowl with the peppers and cilantro and mix in the dressing, stirring well to coat everything.
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.