Skip the tomatoes, try grilled corn salsa

(Cedar-Grilled Corn and Red Onion Salsa is an alternative to tomatoes/Larry Crowe, The Associated Press photos)

It won’t be long before the grills come out for the season.
Many of you are probably already grilling meals outside, but some of the best flavors on the grill come when local vegetables are in season.

Today’s Busy Cook in the Poughkeepsie Journal features a centerpiece on pricey produce. If you haven’t noticed, the price of peppers has sky-rocketed and finding a decent tomato in winter is a pipe dream. A staple in our home is roasted hot peppers, something we enjoy every night as antipasti with cheese, olives, bread and wine. But for a couple months now, I cannot find one long hot chili pepper anywhere within driving distance of home.

What to do? Substitute.

Here’s a recipe from The Associated Press that substitutes corn for tomatoes in salsa. And while fresh corn on the cob is a long way off from being in season, frozen corn is a good substitute.

What I like about the recipe is the grilling is done on cedar planks, which imparts a smoky flavor to the vegetables. They can be found at most grocers, usually near the meat or seafood department. Make sure any planks you use for grilling have not been treated or stained with chemicals.

Cedar-Grilled Corn and Red Onion Salsa

Start to finish: 1 hour (15 minutes active)
Makes 3 cups

1. 10-ounce bag frozen corn kernels
2. 1 jalapeno pepper, finely chopped (with or without seeds, according to taste)
3. 3 cloves garlic, minced
4. 2 tablespoons plus 1 teaspoon olive oil, divided
5. 1 large red onion, halved
6. 1 teaspoon cumin
7. 1 teaspoon chili powder
8. 2 tablespoons red wine vinegar
9. 1 scallion, thinly sliced
10. 1/4 cup chopped fresh cilantro
11. Salt and ground black pepper, to taste

• About 30 minutes before grilling, soak a cedar plank in water. You may need to weigh it down to keep it submerged.
• When ready to grill, heat all areas of the grill to medium.
• In a medium bowl, combine the corn, jalapeno, garlic and 2 tablespoons of the olive oil. Toss well to coat.
• Carefully spoon the mixture in an even layer on the cedar plank. Place the plank on one side of the grill, and reduce the heat on that side of the grill to low. Cover the grill and cook for 10 minutes.
• Rub the remaining 1 teaspoon of oil over the slices of red onion. Place the onion on the other side of the grill (the side still set to medium). Cover and cook for 5 minutes.
• Remove the corn and onion from the grill and set aside to cool slightly.
• Meanwhile, in a medium bowl, mix together the cumin, chili powder and red wine vinegar. Add the scallion and cilantro, then mix. When the corn and onion have cooled, chop the onion, then add both to the bowl.
• Mix well, then season with salt and pepper.
• Serve warm or refrigerate until cool.