Don’t let Orville Reddenbacher fool you – corn was meant to be grilled. This spicy yet cool corn is the perfect accompaniment for grilled meat or fish. However, just because corn is a side dish doesn’t mean it needs to take the back-seat in flavor.
After grilling fresh Coho salmon fillets over cedar planks, its hard to enjoy salmon prepared any other way. My building’s facilities manager, Bruce, generously shared his catch from a recent trip to Alaska. This recipe combines the rustic, smoky flavor of the cedar planks with the subtle, sweet butteryness of the beurre blanc. Its a great combo, as I hope you will soon discover.
Although your guests may argue that this is not a “real” potato salad (of course, there is no mayonnaise) a single bite should settle the score. This bright, vinegary side dish has been known to take center stage at my barbeques, so be sure to serve it alongside hearty entrees that will stand on their own.
