Chef D has been busy with the grill, just in time for summer time grilling, and the holiday weekend.
This Cooking with Sun King recipe, Grilled Corn Salsa, is made with our most anticipated seasonal beer Grapefruit Jungle.
Stay tuned for our next Cooking with Sun King Contest. Where you get to be the chef and win prizes!
Grilled Corn Salsa with GFJ
2 red bell peppers diced
2 green bell peppers diced
1 jalapeño seeded and diced
1 pint grape tomatoes diced
2 medium red onions diced
4-6 radishes diced, soaked in ice water for 5-10 minutes
4 garlic cloves finely chopped
zest of 1 lime
juice of 4 limes
zest & juice of 1 grapefruit
1 bunch of cilantro, discard stems & roughly chop the leaves
4 ears of corn grilled
2 15 ounce cans of black beans, rinsed and drained
¼ cup of GFJ
2 tablespoons extra virgin olive oil
salt & pepper to taste
Grill the corn over medium high heat, in the husk, for 5-8 minutes. Remove from grill, cool & cut kernels from the cob.
Combine all ingredients in a large bowl. Toss to combine. Allow flavors to meld for an hour. Serve with chips or on top of a grilled pork chop.
For more grilled flavor, try grilling the jalapeno & red onion. Half the limes & grapefruit then grill for 3- 5 minutes, to really bring out the smoky flavors.