Roated Corn Salad

It is totally corn season right now. It’s like 10 for $2. Sometimes I am tired of the same old corn on the cob. I wanted to make an easy side dish with some extra grilled corn that would go with anything.

2 Corn on the Cobs
1 Red Pepper
1/2 Teaspoon Salt
1/2 Tbs Olive Oil
1 teaspoon Honey
1/2 teaspoon Pepper

Start by grilling the corn well in the husk. Also grill the whole red pepper until the outside is completely charred then remove and cool. Once cooled scrape of the burnt peel by hand. This should happen really easy. Do not rinse the pepper, a bit of burnt skin is fine. Remove the top and the seeds inside. Lay the pepper flat and slice into strips. Place pepper into a big bowl. Now take the husk off the corn and cut of all the pieces off and also place in the bowl with sliced pepper. Finally add the oil, honey, salt and pepper. Mix well by hand and serve hot or cold. Enjoy!!!!


Grilled Polenta

I love polenta. It is naturally gluten free and goes great as a side to many different dished. Making it from scratch is not hard but I prefer to buy Ancient Harvest Quinoa Polenta. All the work is already done for you and its filled with protein and fiber.


1 Package of any Ancient Harvest Quinoa

1-2 Tbs Olive Oil

1 tsp Salt

1 tsp Pepper

Cheese Optional* Any kind that melts well

Start by cutting the polenta into round about 1 inch thick. Place them on a plate in the fridge for at least an hour. This will insure that they will not fall apart. When your ready to grill, brush each piece will olive oil on both sides and season will salt and pepper. Place over BBQ on medium heat. They need about 2 minutes on each side. If using cheese, add after turning. Serve as a great grill side or as an alternative vegetarian protein similar to a veggie burger.