Broccoli Olive and Corn Salsa Recipe

I'm just mixing up cultures as I see fit. All cuisines, from all over the world, have the human palate in common. They can blend in some amazing ways. 
This has a really fresh and clean flavor. It's light, but filling. Ideal for the end of summer. It just needs a little bread or rice to go with it. 

Make sure when you serve it to coat the bread or rice with some of that scrumptious sauce!
Salsa Recipe Ingredients
2 broccoli crowns, chopped small
1 can small black olives, halved
2/3 cup frozen corn
1/2 cup frozen peas
2 shallots, diced
1 jalapeno, minced
1 poblano, diced
3 cloves garlic, minced
2 tlbs olive oil
1 tbl hot sauce
2 tsps spicy mustard
2 tsps salt
1 tsp black pepper
2 tsps dry thyme

Add all the ingredients to a large mixing bowl and stir to combine. Let rest overnight. 

The broccoli cooks in the acid and the frozen ingredients thaw without losing their color or flavor.


Grilled Sweet Corn


Corn season is upon us. The weather has gotten warm and the ears of corn have filled the supermarket produce section. We at the jersey shore love our corn. Low priced, sweet and beckoning to be eaten. Those with barbecue grills like to grill their ears of corn, which is a very nice way to cook it. My mother prefers hers boiled, which is just plain sad. But I like to grill mine in the oven.

If you don't have an outdoor grill or just don't feel like using it at the moment the oven is a great way to roast fresh ears of corn. We'll treat it very similar to the way we treat roasted potato. Both are a tender and sweet starchy treat.

Simple preheat your oven to 400 degrees F. In the meanwhile you can shuck your corn and make sure it's thoroughly cleaned or husk and silks. Lightly moisten each ear with some olive oil. Use a paper towel dapped with some and gently rub each ear. Then dust with some salt and pepper. Some cayenne is nce too if you like it.

When the oven is up to temp simply add your ears completely naked directly to the middle rack. Cook for 15 minutes. Turn the ears over and cook 15 minutes more.

You might want to cover the rack below with some foil to catch any oozings.

Remove from oven and let cool for 3 minutes before serving.

Crispy, crunchy, succulent and sweet summer corn grilled to perfection without a grill.