life is corny

I stole, then adapted, this recipe from my daughter, who got it from her grandpa, who borrowed it from a cajun friend. That must make it a family recipe. It's easy and full of summer, which has begun to smother us like the mosquitos, crabgrass, and the blazing sun.

You will need.

4-5 ears of very fresh sweet corn.

1/2 vidallia onion, chopped.

1 chilpolte pepper, diced.

3 cloves of garlic, minced.

2 medium canning tomatoes or 4 plum tomatoes, diced.

1/4 cup olive oil.

1/4 cup rice wine vinegar.

salt/pepper/cayenne to taste.

pinch of file gumbo powder.

Add the diced tomatoes to a plastic or stainless collander, sprinkle with sea salt, and let drain.

In a stainless steel or glass mixing bowl combine the onions, peppers, garlic, and file gumbo powder. Add oil and vinegar. Toss. Let stand.

Blanch the corn in boiling water for ~5-7 minutes until there's a nice, deep color change to the kernels. Immediately remove and quench in ice water to stop the cooking process. Once cool, slice the kernels off the cob with a very sharp knife and fold into the onion, pepper, garlic mixture. Add tomatoes. Balance spices.

Serving suggestion. Serve as side dish to spicy grilled bratwurst on challah bread with stone ground mustard. Garnish with roasted cashews. Add some seasonal fruits and a big glass of iced tea.

Say summertime!

m.o.i.: life is corny
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