Fresh Corn Salsa


Contributing Writer
Vicki McGraw
Elegant Edibles Catering

Well friends, the crazy busy days of summer have begun! Wedding season is underway, graduation parties abound, family reunions, shop picnics, you name it, every weekend seems to be filled already! As a caterer, my weekends are not my own, so if I want to plan a get-together, I tend to I have to plan it for mid-week. Not everyone’s favorite time, but it does break up a boring work week! Nothing says “hump-day” quite like Wednesday night steak fry!

I have always said how much my guys like their red meat, but I must admit, I, too, enjoy a thick, juicy grilled steak. Toss in a tossed salad, grilled potato and some veggies and you’ve got an easy, satisfying supper. Grilling steaks can be a bit intimidating, mostly because of the cost of the meat. No one wants to ruin an expensive cut of beef by over cooking it (and even if you like your meat close to well done, there is a fine line between well done and over done!).

One major mistake people make when grilling any meat is to use a fork, as opposed to tongs, when placing or turning your meat on the grill. Piercing the meat will allow those delicious juices to run out and therefore cause your meat to be dry. We always hear that you should let your meat rest to let the juices settle before slicing it, so it stands to reason that using a fork would be equally as damaging to the moisture content. A good pair of tongs is a must in your kitchen (both indoor and outdoor) equipment drawer!

Another “no-no” when grilling is constant flipping or turning the meat. Most meats need only be flipped once; two thirds of the cook time spent on side one, then flip and cook for the remaining one third cook time on side two. You can do a quarter turn without flipping to get those pretty grill marks if you would like!

Finally, if you want to use a marinade or other liquid to baste your meat, remember that marinating before cooking will infuse flavor into the meat, but if you continually baste while cooking, most of that liquid will drip or burn off anyway (especially if it is a sugar based sauce, like most barbeque sauces). It is usually best to wait for the final third of cook time to brush on any flavorful liquids.

The next time the sun shines on a not so busy mid-week afternoon, why not call a couple of friends, light the grill and throw some tasty meat on it. I guarantee you all will be happy you did!

Fresh Corn Salsa

  • 4 ears roasted corn, kernels cut off the cob (or 1 pound frozen corn)
  • 1 tomato, diced
  • ½ small onion, diced and sautéed
  • ½ small sweet pepper, diced
  • 2 T fresh chopped parsley
  • A dash or two of hot sauce, if you like!
  • Salt and pepper to taste

Gently combine all ingredients (so as NOT to create mush!).

Serve chilled with chips to dip, or as a side to a great grilled steak!

To read more of Vicki McGraw’s commentaries on good cooking, fine recipes and perfect party treats, visit and click on Join Me in the Kitchen’s own page. The Jamestown Gazette is proud to present our county’s most creative and original writers for your enjoyment and enlightenment.