There is, in my humble opinion, a huge and delicious difference between boiled corn and roasted corn. And this is coming from someone who will eat corn in any forms, any time, any where. Who, when reading about nutritional advice and diet descriptions will hurl the book in disgust if they advise eliminating corn from the diet. No way, man. Corn is my homie. Corn in its natural state is one of the joys of life, even if it does get stuck in my teeth.
I have roasted corn both on an indoor grill pan and out on the barbecue, and while both are great, the barbecue is that much better. Especially this time of year when it’s a tad hot to be slaving over the stove, or putting it in the oven. You can either soak the husks and cook them like that (if you don’t soak, they will catch on fire over the open flame, and it helps with steaming), or you can peel the husks and silk and wrap them in foil. Some people also put seasonings in the foil but I’m a bit lazy and just whack them on and deal with it later.
Mexican influences on meals, especially the fresh salsas and crisp veggies, are one of my strongest in summer. It’s so easy to throw together some burritos, tostadas, tacos or whatever’s going with everyone helping themselves and minimal worrying. I love fresh chilli, coriander and lime, and crave them when the heat hits. The ripe tomato, the sweet corn and the crunchy onion in this salsa make me a happy woman indeed.
I made this recipe with one ear of corn, peeled and covered in foil, and grilled on the open grill side of the barbecue over the direct flame for about 20 minutes, turning occasionally.
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