This month's Foodie Lit recipe was inspired by the Hopi Nation culinary traditions. Frequently eaten food were from the three sisters: corn, beans and squash and are the main ingredients in this fresh and crisp salad.
Bring the hostages home. Now.
Grilled Corn Salad
Fresh ingredients are what makes this salad taste so good. Grilling the corn and zucchini bring out a sweet and smokey flavor. Inspired by this month’s Foodie Lit choice, I have used what Cherokee and Hopi people used frequently in their diets, corn, beans, squash and fresh vegetables that they grew or found in the area. I have adapted these ingredients to be used in a cold salad with a simple lemon juice/olive oil dressing to marinate. I am not a cilantro fan, which many use to compliment these ingredients. I generally use parsley. Feel free to use fresh cilantro, oregano or dill if you prefer. I use herbs and whatever vegetables are ready to pick from my garden. Harvesting it myself from my own garden always enhances the flavor—what do you think?
Foodie Lit
The Water Spider presents layers of secrets as Carter Hudson journeys into her past and her psyche to find healing in the present. The symbols of secrecy, veil-hidden scars, locked sections of a house, different names and aliases all allude to a labyrinth even in the minds of the main characters. Kimi and Kochina Ahoka, identical twins, have often changed placed to fool friends and teachers. Which one is Carter Hudson? Their mother, Kaya, is the only one who can tell them apart.
Part psychological mystery, partly a story of inner spiritual healing, this novel has twists and turns that keep the reader guessing until the end. The twins grew up on a Cherokee reservation in North Carolina. Author Jerri Schlenker artfully weaves Hopi and Cherokee Nation traditions and spiritual beliefs into the novel.
Grilled Corn Salad
Servings: 6 as a side
Dressing
1 teaspoon freshly squeezed lemon juice, from ½ small lemon
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper, optional
1 garlic clove, minced
5-6 sprigs fresh parsley, finely chopped
2 teaspoons cold pressed virgin olive oil (use a good olive oil-it makes a difference in the dressing taste!)
Vegetables
4 ears shucked corn
1 medium zucchini, cut length wise
3 teaspoons olive oil
1/2 medium green bell pepper, cored and diced
1/2 medium red pepper, cored diced
12-14 cherry tomatoes halved or 2 medium Roma (plum) tomatoes, diced
1/4 cup red onion, diced
I green onion, green and white parts sliced
1 can black beans, drained and rinsed
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In a small bowl, whisk together the ingredients of the dressing. Pour into a container with a lid. Set aside. The dressing can be made a day or two ahead of time and refrigerated.
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Drizzle olive oil on all of the corn and on both sides of the zucchini. Roast on a preheated grill, indoor or outdoor, turning until tender and slightly charred on all sides, about 5 minutes per side. Remove from the grill and cool for easier handling.
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On a cutting board, with a sharp knife, slice off one row of corn. Rotate the corn to the flattened side and keep cutting and turning. This is safer and easier. Got this tip from a friend/chef. (Thank you, Lisa!) Cut the zucchini into 1/2” chunks.
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Add bell peppers, tomatoes, onions and parsley. Add the beans and salad dressing and toss. Let the salad sit for at least 10 minutes before serving. Anhour or so in really optinal. This is a hardy salad and will last
3-4 days in the refrigerator in a covered container, making it perfect to take to picnics and BBQ’s.
Expandthetable suggestions
Beans: Use pinto or white beans or chickpeas in place of black beans.
Main course: Add grilled chicken or steak strips to make this a complete meat.
Keep it vegan: Add grilled or roasted cubed tofu to salad.
Cheesy: Add chunks of your favorite cheese to the salad
Allium free: Omit onions and garlic. Add sliced radishes to the salad and 1-2 teaspoons of white horseradish to the dressing.
