Fresh Approach Cooking

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Grilled corn in March? Am I mad?

Well, yes, we sorta knew that, but when we had such amazing weather last week (which has of course, turned to gloom.) and corn was showing up in the market (from whence it came, I forgot to note. So sorry!) I was compelled to gather it up and head out to the much neglected grill to make one of my all-time fave salads (and yes kids, I said fave. Yeowza!)

You know how it is. Your friends want to lounge in your grassy yard on a balmy day, and you want to enjoy their company, but hunger pangs kick in. Well this is the solution. Easy-peasy and delicious with grilled tacos (more on that some other time. The photos were ghastly. Must re-do soon though.) burgers, or whatever. It's the dish that elevates a regular bbq to gourmet, ya know? And everyone loves a gourmet addtion to the everyday, am I right?

Now I know some of you will be thinking this calls for cilantro, but you know how I feel about that so I am leaving it out, but should that be your calling, have at it, ya?

And as my newest mostest favoritest person exclaimed as she took a bite of this..."It's smokey-corn-tastic!"

And with a sheepish grin, I just had to agree.

I hope you do to my peaches after you try it!


4 medium artichokes, tips trimmed
4 ears of corn, husked
2 small limes, juiced
2 cups cherry tomatoes, halved
2 Tbsp olive oil
½ red onion onion
1 red chile
2 Tbsp rice vinegar
Salt and pepper to taste
Additional olive oil for coating
Parsley for garnish



Fill a a big pot with a few inches of water. Add the artichokes and cover pot with a lid. Steam for about 15-20 minutes, until leaves are easily pulled from artichokes. Remove and slice in half. Sccop out the choke with a small spoon. Toss with olive oil.

Preheat your grill or grilling pan until good and hot.

Toss the corn, onion and red chile with a bit of olive oil, then grill with the artichokes until they are just starting to char.

Remove and shave kernels off corn cob and place into a large bowl. Mince onion and chile and add that to the bowl too. Combine the rest of the ingredients (except the artichokes) and toss well.

Serve with the artichokes.


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Q: What is a vampire's favourite fruit? A: A neck-tarine!

Atlanta-based Hooters of America Inc. said in a statement Monday that it has reached a franchise deal with Ilana and Ofer Ahiraz to open the first Hooters restaurant this year in Israel, with several more locations in Israel to follow. The chain has about $900 million in yearly sales and is expected to cross the $1 billion mark for the first time this year. - AP

In the United Kingdom March is National Veggie Month

Labels: Gluten Free, Side-Dish, Vegan