Spicy Grilled Corn and Black Bean Salad

I love the flavors of the sweet and smokey corn combined with spicy southwestern flavors. This side dish goes with so many foods and is perfect to make for a summertime BBQ. You don't have to grill the corn but it adds a nice dimension. I made this with left over corn from the previous days grilling. Feel free to improvise. Add or delete just about anything. Not to many rules here.



Ingredients:
3 ears of grilled corn*
1 can of small black beans
Finely diced carrots
Finely diced red pepper
Finely diced red onion
Finely chopped cilantro
Balsamic vinegar
Olive Oil
Lime, cut into wedges
Cayenne pepper
Ground cumin
Salt

See the below note for cooking the corn. Have the cooked corn ready. I use cold pre-grilled corn for this recipe.
Remove the corn from the cobs and place in a large bowl. Add the finely diced vegetables. Add the vinegar, oil, and spices. Mix well and add the cilantro and taste for salt. Serve with a wedge of lime.
* A note on grilling the corn. Soak the corn with the husk and silk intact for 10 minutes or so. Grill over a low to moderate heat. I use wood and get a nice smokey flavor. The other option is to pre-boil the husked corn for a few minutes and then grill the corn directly on the grill. Both methods work out fine.

Spicy Mixed Roasted Potatoes with Onion

I can't resist crispy roasted potatoes. They go so well with just about anything. Most varieties of potato roast well, I like to mix it up a little and add carrots, onions, parsnips, any of the root vegetables or even things like cranberries, fresh (hot or sweet) peppers, small little chunks of pork belly (bacon) or pancetta. I always use dried hot pepper flakes, as I did in this recipe which is a combination of sweet potato, red bliss, russet and onion. The important thing about achieving a crispy potato crust is to not overcrowd the pan, use enough oil, have the right heat and anybody can achieve perfect Roast Potatoes.

You certainly don't have to limit yourself to the varieties of potato that I used in this recipe. I happened to use this selection purely by what I had on hand in the house. I often will mix up the 2, 3 or more varieties I still have hanging around. Not having enough of one type to do much with, I mix them together regardless of the variety (how frugal of me.) I would have added carrots if I wasn't using sweet potatoes, they always add to the flavor so well. Fresh Rosemary is an option.

Ingredients:

1 sweet potato or yam- peeled and chopped into bite size pieces

1 large Russet potato- peeled and chopped into bite size pieces

several Red Bliss - cut into half if small 1/4's if bigger

1 onion - sliced into 1/8ths

red pepper flakes

4 Tablespoons or maybe more - Olive oil

salt and freshly ground pepper

Method:

Preheat the oven to 425. Place the potatoes and onion in a large mixing bowl, Add the salt, pepper and hot pepper to your liking. Coat well with olive oil and transfer to a large enough roasting pan with out overcrowding. Roast for about 35 minutes, then test for doneness, depending on the size, how brown they are and how crispy you want them, you may end up roasting for more time. Sprinkle with some more salt while still hot. Serve immediately.