Grilled corn salsa a good start

Grilled corn salsa a good start

By: AP

By J.M. HIRSCH AP Food Editor Grilled corn has a delicious smoky flavor that pairs well with the bacon and cilantro in this salsa. Served over grilled polenta, this salsa is a wonderful starter. Or place the polenta on a bed of greens for a great summer salad. GRILLED CORN SALSA ON POLENTA Start to finish: 30 minutes Servings: 4 6 slices hickory-smoked bacon, cut into small pieces 4 tablespoons olive oil, divided 6 ears corn, husks removed 1 green bell pepper 18-ounce tube prepared polenta, cut into 8 rounds or ovals 1/2 small red onion, diced 2 cloves garlic, minced 1 small jalapeno or other hot pepper, seeded and diced 1/3 cup chopped fresh cilantro Juice of 1 lime Salt and freshly ground black pepper, to taste 1/2 cup herbed goat cheese spread Heat a grill to high. Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate and let it cool slightly. Once cooled, transfer the bacon to a medium bowl. Meanwhile, use 3 tablespoons of the oil to lightly rub the ears of corn, bell pepper and both sides of each polenta round. Arrange the corn and bell pepper on the grill and cook, turning often, until lightly browned on all sides. Remove from the heat and let cool several minutes. The pepper may need to grill longer than the corn. While the corn and pepper cool, grill the polenta until crisp on the bottom, about 4 to 5 minutes, then turn and repeat. Remove the polenta from the grill and set aside. Once the corn has cooled to the touch, stand each ear on end and use a serrated knife to saw down the length of the ear to remove the kernels. Remove the seeds and stem from the pepper, and dice the flesh. To make the salsa, add the corn kernels and diced pepper to the bacon. Toss to mix. Add the red onion, garlic, jalapeno, cilantro, lime juice and remaining tablespoon of olive oil. Toss well. Season with salt and pepper. To assemble, place several polenta rounds on each serving plate and mound a bit of the salsa on top. Top with a dollop of herb-ed goat cheese. Published in The Messenger 6.9.08

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