Summertime eating, for me, is all about salads and grilling, ok and maybe ice cream and popsicles. I try to get pretty much all of my meals to fit into one of those categories. I have to say, I do a fairly good job of it.

With an abundance of leeks coming in our weekly organic produce boxes, I’ve been looking for ways to get creative with them. I used to think of leeks more as a cool weather food, I love roasting them with other root veggies or adding them to a hot soup, but since they seem to be very much in season locally right now, when it comes to leeks in the summer, what’s better than grilling?

The thing about leeks is, they can be a bit rough and tough if not properly cooked. So I suggest pre-blanching them. You can also skip the blanching and cook them indirectly on the grill, with a bowl over, to steam them, but I find the quick blanch on the stove top to be the easiest and provide the best results.

These grilled leeks get a great charred, grilled flavor on the outside and the insides are tender, oniony and mildly sweet. The grilled corn salsa bring a summery, fresh vibe to the dish, a hint of heat and the perfect savory crunch. This makes the perfect side-dish to any summer BBQ meal, chicken, fish, even burgers.

[print_this]Grilled Leeks with Spicy Grilled Corn Salsa {gluten-free, vegan}
serves 4-6

Spicy Grilled Corn Salsa

• 1 large ear corn, husks and silks removed
• olive oil
• 1/2 medium red bell pepper
• 1 tablespoon finely minced jalapeno
• 1/4 cup roughly chopped fresh cilantro
• 1 cup cherry tomatoes, halved or quartered
• 1 tablespoon fresh lime juice
• salt and pepper to taste

Preheat the grill to a high heat. Brush the corn with a little olive oil. Grill, turning frequently until the corn is tender and lightly charred, about 12 to 15 minutes.

While corn is grilling, cut up and prep the other ingredients for the salsa, add to a medium-sized bowl, toss to combine and set aside. Once cooked, cut the corn from the cob and add to the other salsa ingredients.  Set aside and prep the leeks.

Grilled Leeks

• 6 medium to large-sized leeks
• olive oil

To clean the leeks, cut off the root ends and the dark green ends (I save the dark green party in the freezer for stock), cut the leeks in half the long way and rinse very thoroughly. Place a large pot of lightly salted water over a high heat and bring to a boil. Prep a large bowl of ice water to the side, for an ice bath for the leeks. Once boiling, add the halved leeks to the water and boil for 5-8 minutes, until they just start to soften. Immediately plunge the leeks into the ice bath to stop the cooking and retain their green color. Once cooled remove from the water and pat dry.

Lightly brush both sides of the leeks with olive oil and place the halved leeks, cut side down on a hot grill, directly over the heat and grill for about 3 to 4 minutes per side, until lightly charred and perfectly tender.

Top the grilled leeks with the grilled corn salsa and serve. [/print_this]