To try and beat the smoke and heat we’ve all been enduring the last couple weeks, I’ve been loading up my kids and heading out on adventures in Chinook and White Pass. As someone who has always loved the outdoors, these last few weeks of exploring and playing with my kids has been the highlight of our summer.
I stopped in at the Naches Ranger Station on Highway 12 last week and found the staff helpful and enthusiastic. I haven’t hiked much with young kids and had no idea the access and availability to hiking and walking trails all around our region. The station has a plethora of maps, guide books, activities for kids and lots of other resources.
Our first hike was up to Boulder Cave in Chinook Pass. An easy hike for all ages, my kids had so much fun exploring the cave and nearby waterfall. A friend recommended we hike down the river where we could find a small natural waterslide. We spent hours sliding down the rock slide and splashing through the river. We ate lunch on a big rock while our shoes dried in the sun and finally drove home hours later, tired and happy from such a fun day together.
It was the simplest day but one I think we will remember for years. The adage of less is more proves true over and over again in life and certainly in cooking, especially when the ingredients are local and in peak season. My local fruit stand has corn on the cob, four for a dollar, and my family can’t get enough of the crunchy sweet vegetable.
We grill it on the barbecue and slather it in butter, or use it to make a variety of salads. A family favorite is corn, red bell pepper, fresh basil and a simple vinaigrette made with apple cider vinegar and a dash of sugar and olive oil. To me nothing says summer like fresh corn.
My absolute favorite flavor profile is sweet and savory together (I will always always say yes to fruit on pizza) so when I started thinking about a corn salad recipe I knew it needed to have a little heat to compliment the sweetness of the corn. After perusing lots of corn salad recipes and thinking about some incredible street corn I had last summer, this salad is what I came up with. Crunchy sweet corn gets a little heat from jalapeno but stays cool with avocados and a creamy lime dressing. Serve alongside whatever you’re grilling and everyone will be thrilled.
• 6 ears of corn, grilled
• 1 jalapeno, finely diced
• 2 medium avocados, diced
• 1 bunch cilantro, chopped
• 3 ounces crumbled goat cheese (cojita or feta work great too)
• ½ cup plain greek yogurt
• The juice of 2 limes
• ½ teaspoon cumin
• ¼ teaspoon chili powder
• Dash of cayenne
• Dash of smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
Start by peeling the husk off the corn. Over medium heat, grill the corn on each side for about 2 minutes until the corn turns deep yellow and grill marks begin to appear. Remove from the heat and set aside to cool. When the corn is cool enough to handle, use a knife to shave the kernals off the cob into a large bowl. Gently stir in jalapeno, goat cheese, avacados and cilantro.
In a small bowl mix together lime juice, yogurt, chili powder and cumin. Pour over the corn mixture and stir until well-combined. Salt and pepper the salad, tasting to make sure the proportions are right. Add more salt or an extra spoonful of yogurt if needed. Lightly sprinkle cayenne and smoked paprika over the salad before serving.