While there are plenty of foods that are quintessentially summer, none are quite the simple pleasure of corn on the cob. Whether grilled in their own leaves or roasted hard over charcoal, enjoyed on its own merits or slathered in butter and seasoning, it’s an endlessly customizable meal; it’s never too hot for an ear of corn. Angela’s elote salad recipe brings a multicultural twist on a classic with K-Pop Kimchi Mayo, our new favorite condiment!
Instructions: Heat an oiled grill to medium-high heat and roast ears of corn for about 7 minutes, or until kernels are tender and all sides are roasted. Chop the kernels from their cobs, then combine and incorporate all other ingredients in a large bowl. Serve immediately, and enjoy your elote!
Carla Bueno-SandersWe’ve Got Elote Time On Our Hands
Come January, gone are the days of fresh picked apples. Locally grown berries and ripe stone fruit? A mere memory. Thankfully, citrus is in season, and one bite of these juicy, sweet fruits is a momentary escape to some far off grove. Read on and decide which is bite of Provisions produce is right for you!
Sweet: Cara Cara, Heritage Navel, and Blood Oranges, Pomelo (grapefruit’s less tart cousin) Juicy: Page or Satsuma Mandarin Extra Juicy: Sumo Mandarin – Nailah, our Produce Buyer’s top pick! Tart: Oro Blanco and Ruby Red Grapefruit Unique: Meyer Lemon (sweet and tart!)
Buddha’s Hand – This citrus has no pulp or flesh, but the rind gives off a heavenly citrus and lavender aroma. Add it to a cocktail, prepare in a marmalade, candy it or swap it for lemon in dressings or in batters!