3 great recipes to make using grilled local produce

Shout out to Ontario Farmers! Home economist and cookbook author Emily Richards shared some of her favourite ways to prepare what they grow.

Mexican Street Corn and Turkey Salad

Serves 4

Cilantro Dressing
1/4 cup (60 mL) light mayonnaise
2 tbsp (30 mL) cider vinegar
1/2 tsp (2 mL) chili powder
Pinch salt
2 tbsp (30 mL) chopped fresh cilantro

Corn and Turkey Salad
1 boneless skinless turkey breast (about 1 lb/500 g)
2 tbsp (30 mL) vegetable oil
1/2 tsp (2 mL) grated lime zest
2 tbsp (30 mL) lime juice
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) each salt and pepper
4 cobs of corn, shucked
1 cup (250 mL) crumbled feta cheese
1/2 cup (125 mL) diced red onion
2 tbsp (30 mL) chopped fresh cilantro leaves

1. Cilantro Dressing: In a small bowl, whisk together mayonnaise, vinegar, chili powder and salt until smooth. Stir in cilantro; cover and refrigerate until ready to use.
2. Corn and Turkey Salad: Using a chef’s knife, remove tenderloin from turkey breast. Hold knife horizontally in center of turkey breast and cut in half, you should have 2 equal-size pieces. Place all 3 of the turkey pieces into a large shallow dish or resealable plastic bag.
3. In a small bowl, whisk together oil, lime zest and lime juice, cumin, salt and pepper. Pour over turkey and turn to coat well. Let stand for at least 10 minutes or cover and refrigerate for up to 12 hours.
4. Preheat grill to medium-high heat.
5. Spray corn cobs lightly with cooking spray and place on grill. Close lid and grill, turning occasionally, for about 10 minutes or until golden. Remove to cutting board to cool slightly.
6. Meanwhile, place turkey breasts on grill. Close lid and grill for about 5 minutes or until edges are golden. Turn over and grill for about 5 minutes or until turkey is no longer pink inside and juices run clear. Remove from grill.
7. Cut off kernels from corn and place in a large bowl. Chop turkey into bite-size pieces and add to corn. Add feta, onion and cilantro. Pour over Cilantro Dressing and stir gently to coat.

Tip – Cover and refrigerate for up to 2 days.