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Plan your perfect picnic menu

Check out these recipes courtesy of  “Dish 'n' That” that are a twist on classic picnic meals.

Corn Salsa: Cedar-Grilled Corn and Red Onion Salsa

Start to finish: 1 hour (15 minutes active)
Makes 3 cups

Ingredients:

10-ounce bag frozen corn kernels

1 jalapeno pepper, finely chopped (with or without seeds, according to taste)

3 cloves garlic, minced

2 tablespoons plus 1 teaspoon olive oil, divided

1 large red onion, halved

1 teaspoon cumin

1 teaspoon chili powder

2 tablespoons red wine vinegar

1 scallion, thinly sliced

1/4 cup chopped fresh cilantro

Salt and ground black pepper, to taste

Directions:
About 30 minutes before grilling, soak a cedar plank in water. You may need to weigh it down to keep it submerged.

When ready to grill, heat all areas of the grill to medium.

In a medium bowl, combine the corn, jalapeno, garlic and 2 tablespoons of the olive oil. Toss well to coat.

Carefully spoon the mixture in an even layer on the cedar plank. Place the plank on one side of the grill, and reduce the heat on that side of the grill to low. Cover the grill and cook for 10 minutes.

Rub the remaining 1 teaspoon of oil over the slices of red onion. Place the onion on the other side of the grill (the side still set to medium). Cover and cook for 5 minutes.

Remove the corn and onion from the grill and set aside to cool slightly.

Meanwhile, in a medium bowl, mix together the cumin, chili powder and red wine vinegar.
Add the scallion and cilantro, then mix. When the corn and onion have cooled, chop the onion, then add both to the bowl.

Mix well, then season with salt and pepper.

Serve warm or refrigerate until cool.

Plan the rest of your picnic menu!