One of my childhood memories is seeing my mom go HAM with spicy things! She’d be watering from her eyes and nose while she was adding more hot sauce to her food. There’s something addictive about adding spice to your food.
My chef-friend introduced me to the easiest and most delicious way to make salsa. I used to go the pico de gallo route when I wanted to make a fresh salsa.
The difference that roasting makes is amazing! I love the depth of flavor and it just mellows out the heat.
By the time July hits, I’m just about done with the kitchen. No one feels like cooking in 90 degree heat! So, to the grill we go. Most days of the week, we are eating some type of grilled meat with an easy salad or fresh fruit. Today I want to share one of my go-to summer side dishes. Most of the work is done on the grill and the rest is finished in about 2 minutes.
Start with 6 ears of corn. Soak them in cold water for about 10 minutes in the sink. Put them straight on the grill with your meat and barbeque for 10 minutes. They’ll be piping hot when you take them off, so be careful.
After they are cool enough to handle, you can easily slide off the husks. Brush them with a little olive oil and put them back on the grill for a minute or two on each side to get them toasted and increase the depth of flavor.
While you are grilling the corn, you can whip up the crema sauce.
- 1/2 cup sour cream
- 2 Tablespoons milk
- 1/2 tsp finely grated lime zest
- 2 tsp lime juice
Whisk the ingredients thoroughly and drizzle over the hot corn. Top with more lime zest and a sprinkle of chili powder.
