Gorgeous weather outside.  Perfect for firing up the grill.

I grilled a couple of steaks with the Gates Kansas City BBQ Sauce and topped them with a bit of the gorgonzola cheese I picked up the other day.  The cheese is great and it went well with the spicy-hot BBQ sauce.

Sitting under the steaks is a corn relish.  I had an ear of corn, a yellow squash from our next door neighbor, and some odds and ends that needed using up.  And deep-fried potato-tots.

There are no right or wrong amounts for the relish.  Use what you have and have fun with it!  The yellow squash we had was not a typical summer squash.  It was quite hard and needed cooking to make it tender.

Corn Relish

  • corn cut from 1 ear, cooked and cooled
  • 1/4 red onion, diced
  • 1 tomato, diced
  • 1 yellow squash, diced, cooked, if necessary,and cooled
  • 1/4 cup sliced olives
  • 2 tbsp cilantro, chopped
  • salt and pepper, to taste

Mix all ingredients, cover and refrigerate.

We’re getting ready for the onslaught.  Our niece is down visiting from North Jersey so we’re going to make homemade ice cream with her – and whatever other family members make it over.

It should be fun!