Family Reunion at the Farm

Since they grow the corn, it can't get any fresher. Folks in Indiana have lots of ways to cook corn but this is the favorite . . . grilling right in the husk.

Just pull back the outer leaves, remove the silk, replace the leaves and soak in a big tub for 4-8 hours. Then place directly on the grill. Yummmm.

The cooler worked great to store the cooked corn for the large group at the reunion.

Any left over corn is wonderful for Corn Salsa, page 33 in Tastes & Treasures cookbook.

Corn Salsa

Ingredients:
1 or 2 jalapeno chiles, seeded and minced
1 ½ cups roasted corn (about 2 large ears)
¼ cup finely chopped green bell pepper
¼ cup finely chopped red bell pepper
1 tablespoon chopped fresh cilantro
½ red onion, finely chopped
1 tomato, chopped
1 tablespoon sugar
½ cup vegetable juice cocktail
1 tablespoon lime juice
salt to taste

Directions:
Combine the jalapeno chiles, corn, bell peppers, cilantro, onion, tomato, sugar, vegetable juice cocktail, lime juice and salt in a large bowl and toss to mix.

Makes 3 ½ cups

Summer vegetables and grilling

It's summer with fresh vegetables at all the markets. This recipe makes a quick meal with no canned goods involved. It seems like an embellished version of Camelback Inn's Marinated Heirloom Tomatoes pg 67 Tastes & Treasures.

Grilled Chicken with Caprese Corn Salad
2 medium tomatoes, finely diced
8 ounces fresh mozarella, finely diced
2 large sprigs fresh basil, minced
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 pound boneless, skinless chicken breasts
3 ears fresh corn, shucked

Heat grill to medium high. Combine tomatoes, mozzarella and basil in a medium bowl with olive oil. Season with salt and pepper. Season chicken with salt and pepper and grill about 10 minutes, turning once. Grill fresh corn on upper grill rack or furthest away from direct heat for about 5 minutes, turning often.
Move chicken to a cutting board and let rest. Cut kernels from corn and add to bowl with tomatoes and cheese, toss to combine. Slice chicken, and serve with the salad on the side.

Serves 4