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From the Garden this Week, September 9, 2021...

From the Garden this Week…

Corn, Green Beans, Tomatoes, Sweet and Hot Peppers, Summer Squash, Okra, Carrots and Basil, Pumpkins, Pluots, Peaches, Apples, Wheat Sheaves, Jack-B-Little Miniature Pumpkins, Cinderella or Sugar Pie Pumpkins

Coming Soon…Delicato Squash

Using your Produce… by Julie Moreno

I’ve had some bad experiences grilling corn, and I think that is what led me to my raw corn salad. There is a method to remove the silks and leave the husk on, but you can end up with a mess of burnt husks, if you don’t have the time to soak the ears. If you take the husk off, it is easy to end up with inedible, charred kernels. This past summer I keep seeing the Mexican style grilled elotes and wanted to try a recipe again that would avoid the mess I had in the past. I find the easiest way to grill corn is to remove the husks and then quickly cook it on a hot grill just until there is very light browning. In fact, you are better off cooking it less and not worrying about even grill marks. In the recipe I cut the kernels off the husk and serve it like a warm salad. If you wanted to serve it on the cob, mix the chopped green onion, garlic and lime juice with the mayonnaise and then spread it on the grilled corn cob; then sprinkle the remaining seasonings on the cob.

Mexican Elotes Salad

4 ears sweet corn, husks removed

1 green onion

2-3 tablespoons mayonnaise

1 clove garlic, minced

2 teaspoons lime juice

¼ teaspoon ground chipotle pepper or smoked paprika

grated lime zest, from 1 lime

¼ cup cotija cheese, crumbled