This Week’s Tail-GREAT! Recipe Thanks to the Hilliard Davidson Wildcats Cheerleading Team!

HILLIARD DAVIDSON WILDCATS CHEERLEADERS

(left to right)

FRONT ROW

Blair Nelson, Heather Rice, Adrianna Deptula, Alex Bruce, Sarah Evans

SECOND ROW

Christine Kausel, Erin Finneran, Kaity Davis, Heather Stamper, Kenzie Coleman, Megan Seiffert

NOT PICTURED                      

Rachel Griffin

HEAD COACH: Jennifer Cooper

 

HILLIARD DAVIDSON WILDCATS CHEERLEADING TEAM PRESENTS:

Roasted Corn Salsa

INGREDIENTS

○ 3 ears of corn

○ 1 medium jalapeño

○ 2 tablespoons olive oil

○ salt and pepper (to taste)

○ 1 ripe avocado, diced

○ ¼ small red onion, diced

○ 2 Roma tomatoes, diced

○ juice of 2 limes

○ tortilla chips, for dipping

DIRECTIONS

1. Heat a grill to medium-high heat.

2. Add the corn and jalapeno to a sheet tray, drizzle with the olive oil and sprinkle with salt and pepper.

3. Grill on all sides until lightly charred, about 6 minutes total.

4. Remove from the grill and cool for a few minutes until you can handle.

5. Use your knife to remove the corn kernels from the ears of corn. Finely chop the jalapeno.

6. Add both to a bowl, and then stir in the tomatoes, avocado, red onion and lime juice.

7. Taste for seasoning and adjust as necessary with more salt as needed. Serve with tortilla chips.

Read more at: http://www.foodnetwork.com/recipes/jamie-deen/fire-roasted-corn-salsa-recipe/index.html?oc=linkback

ENJOY!  GO WILDCATS!

Posted in Featured, General, High School, High School Football, Tailgate Recipes |

About the author

Edward Mauler
Edward Mauler graduated from The Ohio State University with bachelor’s degrees in History (2002) and Public Affairs Journalism (2004), and has been the Editor-In-Chief of The Week In Football since 2005. - See more at: http://www.twifonline.com/about-twif/#sthash.vlJaZaDh.dpuf

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