I can walk into any grocery store and immediately I’m reminded that it’s summer. All I see is charcoal, watermelon, and mustard as I pass the first few end caps and displays. Heading over to the produce section, I am hit with all fresh fruits and veggies that are available only when it’s the peak of summer and that’s what I’m looking for! It’s the first place I go whenever I go to the store because that’s where a dish is really made.
Meats are almost always the star of a dish. I try really hard during the summer months to find ways to make side dishes shine. If I don’t have something awesome to go with my protein, then I just have food on a plate. But if I have something that just wows myu taste buds to accompany the star on the plate, I’m a happy home chef!
The number one veggie that screams summer to me is sweet corn. It’s rare to find in mass on a shelf any other time of the year. I love it raw, grilled, boiled or any other way you can think to cook it. Because I don’t have access to a grill, I have to get creative with how I cook all the summer favorites. So when it comes to sweet corn, I broil it to get those beautifully cooked kernels with just a hint of roasting!
For this recipe, I actually broil the corn and then cut it off the cob to mix in all kinds of goodies to make a spicy, tangy addition to any meal. It goes great with steak, chicken, or any other protein that you love.