Sunday, June 8, 2014

Grillin' It

It is finally summertime here in Chicago, and that means one thing. . .we're dragging our grill into the alleyway to cook up brats and burgers and other goodies for dinner!

Yes, without a balcony we had to take our love for grilled foods into our own hands. Our garage spot opens up into the alley, so it's easy enough to wheel out the grill each time we need it. Bob sets up a camping chair for a half hour or so, and we provide a quick bit of entertainment for the drivers passing us by.
Last weekend, we took a three-pack of mushroom and swiss brats from Green Bay's Maplewood Meats (a Christmas gift staple from my Wisconsin-based parents) and picked up a pile of sweet corn from the grocery store.

We dropped cable TV months ago, so Food Network inspiration has been a bit light in our house as of late. However, Bob did manage to catch an idea from Jamie Oliver's 15 Minute Meals, which was on a network station picked up through our antennae. (PS: Saturday mornings on CBS also feature Dr. Chris, Pet Vet - if you want cute, watch this Australian veterinarian nurse a baby penguin back to life!)

In this Oliver episode, his 15 minute meal was Jerk Pork with a Grilled Corn and Crunchy Tortilla Salad. We decided to skip the pork for now and focus on the side dish.
photo source
In my opinion, it doesn't get much better than the taste of grilled corn. After devouring a couple cobs with our meal that night, we shaved off the kernels from the extra grilled cobs and saved them for the salad the next night.

Unfortunately, I didn't get very far with links to the recipe online or a show archive, but I did manage to find the ingredient list. Since most salad recipes consist of: "add all ingredients to a bowl", I figured I wasn't missing much.

Creamy avocado, the grilled corn, a head of romaine lettuce and colorful tomatoes were diced up.
We couldn't find cress at the store (although saying "I need 2 punnets of cress" is now our new favorite thing), so we went with bean sprouts for the topping. The veggies were all layered atop a few baked corn tortillas. A squeeze of lime across the top was all it needed, though a cucumber lime dressing would have also been a good choice!
Dishing out a corn tortilla and filling it with the salad made for one fresh and tasty meal. 
Now if you'll excuse me, I'm going to go and buy more corn to grill up!

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