memorial day weekend is right around the corner and you know what that means…it is officially the 2012 summer grilling season! our spouses {tom & jarrad} both think they are bobby flay grill masters, but just in case you or your significant other needs some grilling tips, we found some great ones from the grill master himself, mr. bobby flay.
{www.bobbyflay.com/grilling-tips.php}
one of our favorite things to grill in the summer is farm fresh corn on the cob! there are so many great seasonal farm stands and farmers markets throughout the entire state of delaware to pick up some really fresh, sweet corn. pam george just wrote a fantastic article for delaware today about the best local farmers markets and produce stands in delaware. check it out if you get a chance and let us know your favorites! {www.delawaretoday.com/Delaware-Today/June-2012/Farmers-Markets-and-Produce-Stands-in-Delaware/}
at our favorite stands, we always want to select the freshest and tastiest ears of corn to grill, so we always look for bright green husks that fit snugly around the ear of corn. it always help to peel back the husk a little to look for small but plump kernels that are in tight rows right to the tip of the ear. they should almost look milky white in color.
once we select the best ears of corn, we bring them home to husk and grill. all you need to do is lay the husked ears directly on the hot grill and turn them to brown evenly for about 5-7 mins. It doesn’t get any easier, and if you grill a few extras, we have a delicious summer recipe for a grilled corn and black bean salsa. it will be your new favorite summertime recipe since it is healthy and easy to make and will please the pickiest of eaters!
first & little’s grilled corn and black bean salsa:
2-3 cobs of fresh grilled corn kernels {cut kernels from the cob. you can also sub 1 cup frozen in a pinch}
1 15 oz can of black beans, rinsed and drained
2 cups diced tomatoes
1/2 cup red onion, finely chopped
1 tablespoon of fresh lime juice
1/2 teaspoon cumin
fresh cilantro to taste {we like using 1/2 cup}
salt to taste
{optional} use finely chopped green chilies for an extra kick
mix all ingredients in a medium bowl. cover and refrigerate 30 minutes to allow flavors to blend. serve with your favorite tortilla chips and enjoy!
we like to enjoy ours with a frozen skinny girl margarita on the side!
xoxo, kate & amber
