Grilled Corn Three Ways!

CHICOPEE, Mass. (Mass Appeal) – Grilled corn is the perfect summer side dish! Personal Chef Bill Collins from showed us three different ways to utilize grilled corn.

Black Bean and Corn Salad

4-5 ears of cooked corn, kernels removed
½ cup finely chopped red onion
zest of 1 lime
½ lime, juice only
¼ teaspoon sea salt
1 jalapeno pepper, seeded and diced
2 15 oz cans black beans, drained and rinsed
1 red pepper, cored, seeded and chopped
1 tablespoons balsamic vinegar
1 tablespoon olive oil

Combine the corn kernels and the remaining ingredients. Chill for at least one hour. Adjust seasoning (including balsamic vinegar) before serving
Corn Salsa

1 tomato, finely chopped
4 ears of cooked corn, kernels removed
¼ red onion, minced
3 scallions, sliced
2 tablespoons cilantro (optional)
2 shakes Tabasco or other hot sauce
1 teaspoon brown sugar
2 teaspoons balsamic vinegar
1 teaspoon olive oil
zest of 1 lime
salt and pepper to taste

If you have time beforehand, place the chopped tomato in a strainer for 30-60 minutes to drain out as much liquid as possible. If not, the salsa will just have a bit more liquid in it
Combine all of the ingredients. Can be served immediately, or slightly chilled.
Serve with tortilla chips

Corn Soup

8 cups (2 quarts) chicken or vegetable stock
6 ears of corn; cooked, with the kernels removed, save 4 cobs
2 mediums onions, minced
4 carrots, peeled and diced into ½ “ pieces
2 ribs celery, diced into ½ “ pieces
4 red bliss potatoes, diced into 1” pieces
salt and pepper to taste

In a large covered soup pot, simmer the corn cobs in the stock for one hour. Remove and discard the cobs.
Add the onions, carrots, and celery to the simmering stock, and simmer for 15 minutes.
Add the potatoes, and simmer for 10 minutes, or until the potatoes are cooked through.
Add the corn to the soup, and season to taste with salt and pepper.

Corn soup notes for success:
When you cut the corn off the cob, do this in two steps.
With a sharp 6” utility knife, stand the ear of corn on it’s widest end, and slice off the kernels
After the kernels have been removed, scrape your knife over the cobs again, to remove the last bits of corn that will be small pieces and liquid. Set these this, and the kernels, aside in a bowl.
The corn stock can be prepared days or weeks ahead of time. If you do it more than two days before you make the soup, then you can freeze the stock.
To make this soup more of a meal, add 2 bone-in chicken breasts, or 6-8 bone-in chicken thighs, all with their skin removed, to the stock when simmering the corn cobs. Remove the chicken when it’s cooked through, after approximately 30 minutes. After the chicken has cooled, shred it, and add it to the soup after the potatoes are cooked.

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