Grilled Corn Salsa

3 ears corn, husks removed

2 tbsp garlic olive oil

1 15-oz can black beans, drained and rinsed

1/2 C red onion, diced

2 small plum tomatoes, diced

2 tbsp fresh lime juice

3/4 tsp garlic salt

1/2 C cilantro leaves, chopped

Brush corn with olive oil, reserving remaining oil (should be about 1/2 tbsp for salad)  Heat grill to medium (about 375 degrees).  Place corn on grill, cook for 25-30 minutes , turning frequently, until tender and slightly charred. Remove corn from grill and let cool. Remove corn from ears with knife or corn tool and place in medium bowl.  Add remaining ingredients, including reserved olive oil, and mix throughly.   Chill for at least 30 minutes to let flavors meld.

Note:  If you make corn salsa frequently I recommend the OXO Good Grips corn peeler,  $9.99 from  It makes removing corn from the ear much easier!


Grilled Fish Tacos with Lime-Cilantro Sauce

I’m a very big fan of seafood, however don’t cook it a home as often as I would like.  I wanted to create a quick, flavorful option for fish tacos.  You could do this as an easy week-night meal, or for casual summer entertaining.

1/2 tsp ground cumin

1/4 tsp paprika

1/4 tsp garlic salt

1/4 tsp black pepper

1/4 tsp onion powder

2 tbsp olive oil

1 pound tilapia or orange roughy

6-8 corn tortillas

1 avocado, diced

1 green onion, diced

2 oz Queso Fresco, crumbled

4 tbsp lime-cilantro sauce (see below for recipe)

In a small bowl, mix cumin through onion powder.   Brush fish with olive oil and sprinkle with spice mixture.  Heat grill to medium low (about 350 degrees), place fish on grill and cook 5 minutes.  Carefully turn fish and cook for 4-6 minutes or until done.  When you turn the fish, place tortillas on grill to heat.  If you have several burners on your grill, turn one to high and try to get the tortillas slightly charred on the edges.

Remove fish from grill and let cool slightly.  Use two forks to pull fish apart.  Place 1-2 tortillas on each plate, divide fish evenly amongst the tortillas.  Top with avocado, green onion, Queso Fresco and lime-cilantro sauce.  Serve immediately.

I serve the tacos with a simple green salad or my grilled corn salsa (see separate post for that recipe).

Lime- Cilantro Sauce

1 6-oz container plain greek yogurt

pinch sea salt

1/4 tsp sugar

1/2 tsp lime zest

1 tbsp green onion, finely chopped

1/4 C cilantro leaves, chopped

1/4 tsp jalapeño, very finely diced

Mix all ingredients together in a small bowl and refrigerate for at least 30 minutes.

Turkey Burgers & Potato Salad – A Quick Summer Dinner

These two very quick and easy recipes make up one of my favorite summertime meals!

Potato Salad

2 pounds of red skinned potatoes (you can substitute Yukon Gold if you prefer), chopped

1/2 yellow onion, minced

1/4 C canola oil mayonnaise

1 tbsp champagne vinegar

1 tsp Dijon mustard

2 tsp dried tarragon (or 1 tbsp fresh)

1 tsp dried oregano

salt & pepper to taste

Place potatoes in a large pot of boiling water; cook until tender, about 15 – 20 minutes.  Remove from heat, drain and let cool slightly.  Place potatoes in a large bowl and add minced onion, stir to combine.  While potatoes continue to cool, combine mayonnaise, vinegar and mustard in a small bowl.  Whisk until blended.  Add tarragon, oregano, salt and pepper, mix well.  Add dressing to potato mixture and stir to combine.  Chill for at least one hour before serving.

Chipotle Turkey Burgers

1 pound ground turkey

1/2 yellow onion, finely diced

1 tsp garlic powder

1 tsp onion powder

1/2 tsp ground chipotle chili pepper

dash cayenne pepper

1/4 c. cilantro, chopped

salt & pepper to taste

1 avocado, sliced

4 slices baby swiss cheese

Heat a grill to medium-high heat.  Place turkey through cilantro in a medium bowl,  mix until well combined.  Add salt and pepper to taste.  Form into four patties. Place patties on pre-heated grill, cook 15-20 minutes, turning once, until done.  Top each with a slice of cheese and some sliced avocado; serve with condiments of your choice.

Pork Tacos with Avocado Corn Salsa

This recipe was inspired from a recipe in the September 2004 issue of Cooking Light.  I wanted to create a different twist on pork tacos, so I added in a my favorite version of a corn salsa.  Recipe serves 4-6 people.

Grilled Pork 


2 pounds of pork tenderloin

1 tsp dried oregano

1/2 tsp dried, minced onion

1/2 tsp dried, minced garlic

1/4 tsp course ground pepper

1-2 tsp extra virgin olive oil

1/2 C apricot preserves

balsamic vinegar

Mix oregano through pepper, stir to combine.  Add olive oil and mix well.  Rub pork on all sides with spice mixture.  Place the tenderloin on a grill pre-heated to medium-high (approx. 425 degrees).  Cook for 15-20 minutes (time may vary quite a bit depending on your grill), or until temperature reaches about 125 degrees. While the pork is cooking, heat the preserves in a small sauce pan over low heat until they fairly liquid, about 10 minutes.  Add balsamic to taste, anywhere from 1-3 tsp, mix well.  Brush all sides of the pork with the preserves (I leave the tenderloin on the grill while I do this, but it can get a little messy); continue grilling until the temperature reaches 155- 160 degrees.  Remove from grill and let stand for 15 minutes.  Slice or shred pork.

Corn Salsa

4-6 ears of corn, husks removed

1 tbsp Grapeseed Oil

2 tsp extra virgin olive oil

juice and zest from half of a lime

1/4 C chopped cilantro

1/2 tsp hot sauce (more if you like things spicy)

1/2 tsp sugar

1 avocado, chopped

1/2 C queso fresco

salt & pepper to taste

8-12 Corn Tortillas (I prefer La Tortilla Factory White Corn Tortillas)

Brush the corn with the grapeseed oil (you can use olive oil instead, the grape seed oil just has a lower smoke point) and  place on a grill pre-heated to medium heat.  Cook for about 20 minutes, turning occasionally, until corn is done and all sides are slightly charred.  Remove from grill and let cool slightly.  Remove corn kernels and place in a medium bowl (you can use a sharp knife to do this, but if you like corn salad/salsa I highly recommend investing in a nifty little tool that is designed to quickly remove corn kernels from the cob.  I use this one from OXO).

Add the remaining ingredients to the corn and stir well to combine.

To prepare the tacos, warm the tortillas.  Fill each tortilla with pork and top with corn salsa. I sometimes add a bit of Pico de Gallo if I have some already made (or I purchase it from Whole Foods).