By Chef Jeremy McLachlan

How do you eat corn on the cob? Being a chef I eat corn all different ways. I start with one row then I bite down and around the cob and finish off with random bites everywhere. So Dr. Kathy Kingen, What is my diagnosis? Read Kathy's blog Corncob Analytics so you too can look for the tell-tale signs of the various "attack styles" she outlines for you along with some corny nutrition. My kids seem to be following in my footsteps.

People who are close to me know that I love jokes and can tell some really good ones from time to time. I love jokes that are truly corny like:

How much does a pirate sell corn for? A buck-an-ear!
What did one ear of corn say to the other? Don't look now but I think someone is stalking us!
How is an ear of corn like an army? It has lots of kernels!
I truly love corn because it adds a much-needed sweetness to any dish. The dish I want to share with you this month is my famed Cowboy Caviar. It is a great topper for chicken or fish. Serve it as a salsa for chip dipping. Add it to lettuce to create an unforgettable salad.

Cowboy Caviar

2 ears corn, cooked, cooled, kernels removed from cob (1 cup)
1/2 cup black beans, cooked and rinsed
1 red pepper roasted, minced
2 stalks green onion, chopped
1/2 bunch cilantro, chopped
2 tablespoons red wine vinegar
1/2 teaspoon coriander, ground
1/4 teaspoon chili powder, medium heat
1/2 teaspoon cumin, ground
pinch cayenne pepper
2 tablespoons olive oil
1/4 teaspoon kosher salt
1 avocado, diced (optional)

Mix everything together and refrigerate for 30 minutes before serving.

Chef's Tip: Stay out of the kitchen and grill your corn!

Pull husk (the outer leaves) of each corn cob down but do not remove. Remove corn silk (the hair).
Season corn with salt and place chunks of butter around the corn and pull the husks back up around the corn.
Place on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender.
(Author of Kitchen Talk, Jeremy McLachlan is also Corporate Chef for Salty's Seafood Grill restaurant group. He says: My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible views. Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine. If you have any questions about cooking, feel free to email me at chef@saltys.com.)