|Grilled Cheese Quesadilla with Organic Grilled Corn Salsa|
Last night none of us were very hungry because we went out to lunch after church and stuffed our bellies. Feeling uncomfortable, we then rolled to the beach and enjoyed the sun and surf. (It was an absolutely gorgeous day here on the gulf coast) Feeling pretty tired and still full at 7:30, I decided I had better prepare something for the family. This is what I came up with.
|Organic Grilled Corn Salsa|
Organic Grilled Corn Salsa2 ears corn on the cob, husks and silk removed
2 tomatoes, chopped
2 avocados - peeled, pitted, and diced
1/2 bunch cilantro, stems cut off and leaves chopped
1 white onion, chopped
3 tablespoons chopped garlic
2 tablespoons olive oil
2 tablespoons red wine vinegar
kosher salt to taste
- Preheat grill to medium heat and lightly oil the grate.
- Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
- Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt and enjoy!