Saturday, August 22, 2015

SMOKED CORN SALAD #recipe #bookgiveaway from author @abbottmysteries


It’s corn season here in Ontario and we’re picking it up almost every day and loving it.  Here's our neighbor, Anne, at the corn stand on the corner. How's that for friendly convenience?

 We often eat corn on the cob, but we love to change it up with salads.  All you need to do is cook three extra and you’ve got the main ingredient.  This year’s version is grilled on our smoker, but you can get that same smoky taste with a handful of hardwood chips.

Soak your corn for about thirty minutes.  We took out the silk and tied the ends of the husks with tinfoil.  

To cook the corn:  Prepare your barbecue/grill and add about ½ cups of hardwood chips. Follow the directions on your package of hardwood chips.

Remove the corn silk and husks if you want or leave the husks on.  This time we left the husks on, but in the past we have grilled without them.  This gives a smokier taste and a nice charred look. Try it both ways.


All you need is:

3 ears of fresh corn, smoked and shucked
3 green onions, sliced thin, green and white part ( or 1/3 finely chopped red onion)
1 red pepper, seeded and diced
1 tsp minced garlic
1 can of black beans, well-rinsed
3 – 4 tablespoons, chopped cilantro
3 tablespoons green chillies (about half a small can) or substitute your favorite spicier pepper. Live dangerously, if you dare
3 tablespoons extra virgin olive oil
Juice of two limes  (we like it with lots of lime)
1 tsp sea salt
Black pepper to taste.
All you do is:

Scrape your corn kernels from cob. Place kernels in a bowl with the black beans and red peppers and onions. Should be looking pretty already,

Juice the limes.  We like our new stainless reamer.

Add the rest of your ingredients and toss.  

Don't forget a nice sprinkle of salt.  We like this pink Himalayan salt, a gift from our friend Barbara Fradkin who has been a guest here at MLK>

Refrigerate.  This is better the next day when the flavors have blended.


That shadowy body known as Victoria Abbott is actually us: artist and photographer Victoria Maffini and her mother Mary Jane.  Together we write the book collector mysteries. We are very happy to announce that THE MARSH MADNESS, the fourth in the series, is now available for pre-order by clicking the links below or through your favorite source of books!

Of course, the corn isn’t the only think we’re ready to harvest!  Our fourth book collector mystery is ready to be picked on September 1st.   Today we’ll draw for a review copy.  Simply leave a comment here and your name goes in the hat.  We’ll draw on August 23rd to give you breathing space. 


Good luck!  If you win it and you've already pre-ordered, we'll arrange a substitute book.  Be lucky, friends.

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