Watermelon with Ginger-Mint Simple Syrup Recipe : Melissa d'Arabian. Mexican Grilled Corn Recipe | Cooking | How To | Martha Stewart Recipes. Grilled Corn and Tomato Salad Recipe | Cooking | How To | Martha Stewart Recipes. Southwestern Black Bean Salad. I love making this colorful, salad when the weather warms, it makes enough to feed a crowd and makes a great side dish or appetizer if served with chips. It's also great as a topping for taco salads or served with grilled meat and fresh tortillas.
And BONUS, this salad is low in saturated fat and loaded with antioxidants. A perfect summer side dish for grilled meat, fish or chicken. It's best when you use sweet fresh roasted corn, but if corn is not in season, frozen, thawed corn will work just fine in it's place. Makes about 6 1/2 cups. Corn on the Cob: 3 Ways. Corn on the cob is one of those foods that can feel almost season-less. I love it in the summer (gotten a few beautiful cobs in my CSA deliveries) and I love it in the colder months too. You can dress it up to feel light or comforting depending on your mood.
Here are three ideas for dressing up your corn on the cob. Chili Lime Corn on the Cob, makes 3-4. Needed: 3-4 cobs of corn, 1 lime, 1 tablespoon salt, 1/4 teaspoon chili powder, 1/4 teaspoon cayenne, 1/4 teaspoon cumin, 1-2 tablespoons melted butter and 2-3 tablespoons olive oil. Remove husks and threads from corn. I baked my corn at 350 F for about 20 minutes. Zest the lime. Garlic Feta Corn on the Cob, makes 3-4. Needed: 3-4 cobs of corn, 1 teaspoon garlic salt (or more to taste), 1-2 tablespoons melted butter, 2-3 tablespoons olive oil and 1/3 cup crumbled feta cheese.
Remove husks and threads from corn. Once your corn is ready to serve brush on just a bit more butter/oil and sprinkle with feta! Remove husks and threads from corn.