Corn Salad

Corn Salad


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Corn Salad
In late July thru early September New Jersey & Long Island, NY produce reallly terrific corn. Grilled, boiled or in a risotto it’s difficult not to enjoy. This recipe is based on Ina Garten s with a few changes. Corn salad on Happensatthebean.com #happensatthebean
Course Salad, Side Dish
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Salad, Side Dish
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Prepare your grill, gas or charcoal, with direct, high heat.
  2. You want a bit of char on your corn, so peel off a few of the outer layers of the corn husks first, before grilling.
  3. Place on grill for 15 minutes. Start with husk side down after 10 minutes rollover.
  4. Remove from grill and let cool down.
  5. Cut corn off cob in a large bowl.
  6. Mix corn with tomatoes, scallions, cilantro and red onion.
  7. Add cider vinegar, olive oil, salt, pepper and cayenne and mix well. Serve or chill in refrigerator.

Grilled Striped Bass

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Grilled Striped Bass
Nothing says summer like striped bass on the grill and corn salad. Eastern Long Island offers great fishing and some of the best tomatoes and corn available. Unfortunately not all striped bass is created equal, make certain you source wild striped bass and not an impostor.
Prep Time 10 Minutes
Cook Time 10-14 Minutes
Passive Time 1-3 Hours marinate
Servings
People
Ingredients
Corn salad
Prep Time 10 Minutes
Cook Time 10-14 Minutes
Passive Time 1-3 Hours marinate
Servings
People
Ingredients
Corn salad
Instructions
Striped Bass
  1. Add all ingredients expect fish to a large sealable bag. Shake well.
  2. Add fish to marinate, place sealed bag in a large bow and put in fridge for at least an hour.
  3. Turn gas grill high(or hardwood charcoal grill). With cover on gas grill, let it heat up for 20 minutes. Using scraper, clean grill well.
  4. Remove fish from marinate, place skin side down on hot clean grill. Turn heat down to medium-high and cover with lid. After 10-12 minutes check fish. It should flake fairly easy.
  5. Using a large metal spatula, remove fish from grill. Leave skin on grill, it will charred and not very tasty.
  6. Serve.
Corn salad
  1. Grill corn on grill over med-high heat for 12-15 minutes. Turning once.
  2. Cut corn off cob once cool enough to handle. Place cut kernels in a large bowl
  3. Add red onion, cilantro, apple cider vinegar, lime juice, olive oil, cumin and salt and pepper. Mix well and serve.
  4. Can be made ahead and refrigerated, bring to room temperature prior to serving. Taste to check seasonings may need more salt or pepper.
  5. Add halved cherry tomatoes, serve.

Gazpacho

Charleston farmers market

 

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Gazpacho
When it’s blazing hot, this simple cook free dish is a great option. This bread less gazpacho is light and delicate with a beautiful bright color.
Prep Time 15 Minutes
Passive Time 8-24 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Passive Time 8-24 Hours
Servings
People
Ingredients
Instructions
  1. Add tomatoes, jalapeño , cucumber, onion and garlic in blender. Blend on med-high for 2-3 minutes.
  2. With blender running, add vinegar & salt. In a slow steady stream add olive oil. Color will change to a bright orange at this point.
  3. Place a cup of the soup thru a fine strainer. If no solids remain in stainer, pour soup into a pitcher and chill for 8 hours or overnight. If solids remain, all the soup needs to be strained.
  4. Before serving, taste and correct seasoning. If you want a thinner soup, add a few ice cubes prior to serving.
  5. Can be served in a traditional bowl, a chilled martini or tumbler.
  6. Garnish with tomato halved, cilantro or mint.
Recipe Notes

A little lump crabmeat on top also makes a great garnish.