Summer is in full swing and we have our grill going often throughout the week. This past weekend, we had a Fourth of July redo on Sunday and whipped up some of our favorites, including corn on the cob. With this recipe in mind, I purposely bought a few more ears than needed in preparation, but this recipe is great if you use leftover corn as well. This is a great recipe for summer months, on fall days or hearty enough during the dead of winter.
To prep, I made sure to boil the corn first and then had Jim char the corn directly on top of the grill grates to get some of that brown and black charring. Here’s what you need:
6 grilled corn on the cob, shucked
1 whole red pepper, diced
1 whole jalapeño, diced
6 strips of cooked bacon, crumbled
1 cup of greek yogurt
3/4 box of chicken broth (approximately 24 ounces)
1 baked potato (mostly cooked in microwave, then peel skin off)
Saute your corn, peppers, and jalapeño in 1 tablespoon of Garlic Coconut Butter. Once softened, add in diced baked potato without the skin. Add broth and bring to a boil. Slowly stir in Greek yogurt to give it a slight creamy texture. Stir continuously so it does not curdle. Crumble in bacon when ready or serve on top as a garnish. Bon Appetite!
What are your favorite summer leftovers recipes?
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