Greetings from St. Louis! And no, I am not blogging while on vacation. The rumors are true. I apologize for the lack of posts the past couple of months, but my family and I have been busy packing up and shipping down south to the St. Louis area. My husband is taking on a one-year stint down here, so we are another stop on our ‘tour of the midwest’ marriage. We aren’t sure where life will lead us after this but we are ready to explore all things from the heartland and enjoy some warmer temps while we are at it. I’m not ready to give up my cheese and sausage just yet, but am excited to explore the culinary nuances down here on the Mississippi. While I plan to bring you some local delicacies – toasted ravioli anyone? – today I am focusing on corn.
We are actually living on the Southern Illinois side of St. Louis. While we are still in a heavily populated area, it is the most “rural” place this city girl/suburbanite has ever lived. Many of you small town, farm folks would probably laugh at me if you saw what I was talking about. In any case, today, instead if BBQ Pork Steaks or Gooey Butter Cake, I am bringing you a recipe with fresh corn. Why? Because this is what my backyard looks like.
No, I didn’t pick this corn from the field, but did buy it local and it is delicious. Taking the time to cut a little corn off the cob is well worth the few extra minutes. This Roasted Corn off the Cob Salsa is a great topper for tacos, fish or chicken or is great for dipping or just eating by the spoonful. And with this handy little tip for cutting the corn, life has never been easier.
Simply place the ear of corn at the top of a bundt pan and slide downward. The kernels will fall into the pan below, instead of exploding all over your counter!
Roasted Corn off the Cob Salsa
Makes approx. 2 Cups
3 ears corn, shucked and kernels cut off
1/3 C chopped green pepper
2 scallions, chopped
1/4 C chopped avocado
1 TBSP olive oil
1/2 tsp cumin
fresh ground pepper
In a cast iron skillet, heat olive oil. Add corn. Spread evenly, sprinkle with cumin and roast for 8-10 minutes, until corn is a nice golden color. Remove from heat and place in bowl. Mix with green pepper, scallions, avocado and add sea salt and pepper to taste.
I hope you enjoy and I look forward to bringing you some fresh, new recipes and ideas!