Valonda Calloway and our own Lisa Prince feature seasonal recipes in their Got to Be Good Cookin’ segment using ingredients grown and available right here in North Carolina. We’ll post each video here, along with links to the recipes.
This colorful salsa uses two tasty North Carolina fruits and vegetables that you can find at your local farmers market or roadside stand. Lisa uses a white balsamic vinegar, which has a milder flavor that won’t darken the corn color. Follow the recipe for about two cups of this side dish.
- 4 ears fresh N.C. corn, husks removed
- 2 teaspoons olive oil
- 1 pint N.C. grape tomatoes
- 3 green onions, sliced
- ¼ cup chopped fresh basil
- 2 tablespoons white balsamic vinegar
- 1 teaspoon salt
- ½ teaspoon pepper
Brush corn evenly with oil. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) for eight minutes, turning every two minutes or until done. Let stand 10 minutes. Cut kernels from cob and discard cobs.
Combine corn, tomatoes, and next 5 ingredients, tossing to coat.
Prep: 15 minutes. Grill: 8 minutes. Stand: 10 minutes. White balsamic vinegar has a milder flavor and won’t darken the corn color. Yield: makes 2 cups