Today, the weather was beautiful when I woke up. Hardly a cloud in the sky with a rising tide. After I checked the news and the comics on the internet, Mary Jo suggested that we go for a ride. She thought we could use some boating relaxation and salt water swimming. At 10:30 we headed out to our anchorage at Three Rookers. Along the way, Mary Jo thought it was time for a Bloody, so she whipped up a nice, spicy Bloody Mary. We reached our anchorage by 11:30 and were in the water soon after. There were not many boats when we first got there, but as the day went on, more and more boats came to swim and enjoy the beautiful Florida day. We thought about staying at this spot until 6 or 7 when the tide would be rising again, but we figured we’d go back to the marina and think of something to make for supper. We headed out at 1 o’clock and were back at the slip just after 2.
While we are out on the water, we have no air conditioning. Once in the slip, the power is plugged back in and the air turned on. Well this is Friday and the day that I clean the air conditioner intake strainers. Once a week I have to do this to keep the air working properly. The raw water circulating pumps pull in all kinds of weeds and crud and it has to be cleaned out. Once clean, I throw in a couple chlorine tabs to keep the barnacles from growing in the system. So that’s my maintenance routine on Friday’s.
Once this was all done, it was time to go to the store to get some stuff for dinner. Light and tasty was in order. Summer means sweet corn, so I recalled seeing some grilled corn on the cob done in a salad. I thought I’d put together some basics to make a nice grilled sweet corn salad. To go with this, I picked up some wahoo fish from our local seafood store. This is sure worth a try. Tasted cool and refreshing.
Grilled Corn Salad
4 ears fresh sweet corn
2 roma tomatoes, chopped
1/2 small red onion, diced
1 jalapeno pepper, finely chopped
1/4 cup chopped cilantro
zest of one lime
Juice of 2 limes
Kosher salt and fresh black pepper to taste
Shuck corn and soak in water for a few minutes. Place on hot grill and cover to steam. Turn the corn every 2 minutes or so and grill until browned and soft. Approximately 15 minutes.
Let corn cool for 5 minutes, enough to let you hold the corn and cut the kernels from the cob. Do this in a bowl so that the kernels don’t fly all over.
Fold in the remaining ingredients and salt and pepper. Adjust spices if necessary. I used about 1 tsp kosher salt and 1/2 tsp fresh cracked black pepper. Serve at room temperature with your meat choice.