Sunday, July 10, 2011

What's on the Grill #222: Grilled Pineapple Corn Salsa

One of the great joys of summertime grilling, is having access to fresh fruit and vegetables.  How do you make any fruit or vegetable go from good to great?  Have it kiss some hot grates between the market and the dinner table.

Grilled Corn, Pineapple & Black Bean Salad

I love salsa and I like it even more when I grill the ingredients.  No matter your "salsa mix", consider the grill next time to add a new level of flavor and texture.

Grilled Everything

Grilled Pineapple Corn Salsa

1/2 whole pineapple, cored and cut into 1/2 slices
2 tomatoes
3 ears of corn, husks pulled back or removed
1 medium red onion, cut into 1/2 slices
1 can of black beans, rinsed
1/4 cup olive oil
1 tsp ground cumin
1/2 tsp red pepper flakes

1.  Over a direct medium fire, grill the pineapple, tomatoes, corn and red onion until tender, approximately 8-10 minutes.

2.  Remove from the grill and allow to cool.

3.  Chop the red onion, tomatoes and pineapple and remove the corn kernels from the cob.  Place all in a large bowl and mix with the black beans.  Add the olive oil, cumin and red pepper flakes.  Stir again and serve.

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