xiaoxl/recipe_data huggingface dataset:
Beer-Braised Lamb Shanks
Category: meat-and-poultry
By Chef John

Lamb, a classic springtime meat, stars in this comforting dish that's perfect for the chilly, dreary days between winter and spring. Garnish with sliced green onions. Breaking up the cooking time yields a superior texture and flavor but you can also cook the lamb all at once, simmering until fork-tender for 2 1/2 to 3 hours.

Ingredients:
2  lamb shanks
1 teaspoon salt, divided, or to taste
freshly ground black pepper to taste
1 tablespoon olive oil
1  onion, chopped
2 large carrots, cut into 1-inch pieces
1 large stalk celery, cut into 1-inch pieces
3 cloves garlic, finely chopped
2 teaspoons tomato paste
1 (12 fluid ounce) can or bottle beer
2 sprigs rosemary
1 pinch cayenne pepper

Directions:
Season lamb shanks with salt and pepper. Heat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and cook, turning as needed, until browned, about 5 minutes. Remove from pan and reduce heat to medium. Place chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to come out, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer. Toss lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight. Skim the fat off the top of the sauce, if desired. Cover and bring lamb to a simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm. Bring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon sauce on top.

Prep time: 15 mins
Cook time: 3 hrs 10 mins
Total time: 11 hrs 55 mins
Yields: 2 lamb shanks

Calories: 387
Fat: 14.4 g
Saturated fat: 3.9 g
Carbohydrates: 22.4 g
Sugars: 7 g
Dietary fiber: 4 g
Protein: 29.8 g
Cholesterol: 82.2 mg
Sodium: 1362.8 mg
Picadillo With Chili Sauce


Ingredients:
oregano, cumin, garlic cloves, onion, green pepper, potatoes, green olives, olive oil

Directions:
In a mixing bowl, combine ground beef, oregano, cumin, salt and pepper.
In a skillet, heat  olive oil. Sauté onions, green pepper, and garlic until soft. Add ground beef mixture, beef stock, and chili sauce.
Cover and cook over medium-low heat for 15 minutes.
Add diced potato. Cover and cook another 15 minutes, or until potatoes are done.
Remove cover.
Add olives and cook, uncovered, 15 minutes or until liquid is fully evaporated, but the meat is still moist.
Serve picadillo warm with rice or let cool and use as a filling for empanadas and papas rellenas.
Buffalo Chicken Dip
Category: appetizers-and-snacks
By NUNPUNCH

This tangy, creamy dip tastes just like Buffalo chicken wings. It's best served hot with crackers and celery sticks. Everyone loves the results!

Ingredients:
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
¾ cup pepper sauce (such as Frank's Red Hot®)
1 ½ cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers

Directions:
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 5 cups

Calories: 283.6
Fat: 22.6 g
Saturated fat: 8.9 g
Carbohydrates: 8.6 g
Sugars: 1.8 g
Dietary fiber: 0.8 g
Protein: 11.1 g
Cholesterol: 54.1 mg
Sodium: 551.8 mg
Gramma G's Blue Cheese Spread


Ingredients:
cream cheese, blue cheese, mayonnaise, Worcestershire sauce, garlic powder

Directions:
It is easier to blend if the cheeses area at room temperature.
Mix all together, by hand or with hand mixer, until smooth or desired consistency. It will be very thick.
Refrigerate until ready to serve.
Crispy Skin Arctic Char With Butter-Braised Cabbage


Ingredients:
bacon, unsalted butter, yellow onion, dry white wine, apple cider vinegar, red cabbage, cracked black pepper, cracked black pepper, canola oil

Directions:
For the butter-braised cabbage:
Cook the bacon in a large high-sided saucepan over medium-high heat, stirring occasionally until crisp, about 12 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Add the butter to same pan, followed by the onions. Cook until the onions begin to caramelize, 3 to 5 minutes. Add the wine, vinegar and cabbage. Cover, reduce the heat to medium and continue cooking for 30 minutes.
Remove the lid from the cabbage and continue cooking until all the liquid has evaporated. Stir the crisped bacon into the cabbage and season with salt and pepper.
For the arctic char:
The secret to crispy skin is lack of moisture. Leave your fish uncovered in the fridge 10 to 15 minutes to dry out. Then dry the fish with a paper towel to remove any excess moisture. Sprinkle generously with salt and pepper.
Heat a cast-iron skillet or heavy-bottomed saute pan over medium-high heat. Add enough oil to coat. When the oil is hot, but not smoking, place the fillets skin-side down in the pan, cooking in batches if needed. Using the back of a spatula, press down hard on the fillets for at least 20 seconds to ensure that the entire skin has full contact with the bottom of the pan. This will help to achieve the crispiest skin possible.
Continue cooking until the flesh cooks and there is only a bit of pink left, 5 to 6 minutes. The skin should be pulling away from the bottom of the pan. If necessary, use a spatula to loosen the skin before flipping. Flip the fish and continue cooking for an additional 30 seconds to 1 minute before transferring to a plate to rest.
Gently remove the fish skin with a paring knife and place the skin back into the pan, flesh-side down. Fry another 1 to 2 minutes over medium-high heat. Transfer to a wire rack or a paper towel-lined plate, at which point it will harden like a super-crispy fish chip.
Serve the crisp arctic char over the butter-braised cabbage and top with the crispy fish skin.
Cook's Note:
Removing your fried fish skin to a wire rack will help it harden by letting the air circulate around it.
Shrimp Scampi Dip


Ingredients:
unsalted butter, garlic cloves, yellow onion, medium shrimp, dry white wine, cream cheese, sour cream, mayonnaise, mozzarella cheese, parmesan cheese, Italian parsley

Directions:
Preheat oven to 425 degrees F and place rack on top 3rd of the oven. Melt butter in an 8-inch cast iron skillet or oven safe pan. Saute garlic and onion until soft, about 2-3 minutes. Add shrimp, chili flakes and salt. Cook until shrimp turns pink, about 1-2 minutes. Add white wine and cook at a simmer until about 1 tablespoon liquid remains.
Remove from heat and stir in cream cheese, sour cream, mayonnaise, mozzarella cheese, 1/4 cup parmesan cheese, 2 tablespoons parsley and salt to taste. Top with remaining 1/4 cup parmesan cheese and place skillet into oven.
Bake for 18-20 minutes until cheese is bubbling. Increase heat to broil and cook until the top is browning in spots, about 3-5 minutes more. Remove from oven and top with 1 tablespoon chopped parsley.
Let rest 5 minutes before serving with toast or crackers and vegetable crudite.
Hawaiian Rice Salad


Ingredients:
brown rice, lean ham, corn kernel, celery, spring onions, carrots, red capsicums, crushed pineapple, black pepper

Directions:
Combine all ingredients in a large salad bowl., Refrigerate til chilled.
Wheaties Cookies


Ingredients:
butter, brown sugar, white sugar, eggs, coconut, flour, baking soda, baking powder, salt, vanilla

Directions:
Preheat oven to 375 degrees F., Cream butter and sugars., Add eggs, then coconut., Sift dry ingredients together, then add to mixture., Blend in vanilla, then Wheaties., Roll into walnut size balls., Place on cookie sheet., Bake for 10 minutes.
Scalloped Garlic Potatoes


Ingredients:
potatoes, heavy cream, water

Directions:
Preheat oven to 375.
In lightly greased 2-quart shallow baking dish, arrange potatoes.  In medium bowl, blend remaining ingredients, pour over potatoes.
Bake, uncovered, 45 minutes, or until potatoes are tender.
Tip:  You can substitute the Garlic Mushroom Soup Mix with Lipton Savory Herb with Garlic Soup Mix.
Tip:  The surface of peeled potatoes discolors quickly.  Use immediately or cover with water to prevent discoloration.
Caramelised Onion Tart


Ingredients:
eggs, sweet potatoes, feta cheese, puff pastry, olive oil, fresh thyme sprig, pepper

Directions:
Preheat ovent to 180°C Line a 22cm loose bottom flan tin with the thawed pastry. Let rest for 10-15 mins before you trim the edges.  This should  solve the problem of shrinkage.
Blind bake for 15 minutes (line with baking paper and weight down with rice or baking beads]  Remove baking paper and rice or baking beads and return to oven for further 10 minutes Set aside.
Heat the oil in a large frying pan, add add the thinly sliced onions. Cook over medim heat for 15 mins stirring occasionally until caramelised.
Peel the sweet potato and cut into 2cm cubes.
Steam or microwave until tender. Do not boil as the potato will take on water.
Fill the tart shell with the onions, sweet potato and crumbled feta.
Add a pinch of pepper to eggs and lightly beat. Pour into tart shell. Sprinkle the thyme over top.
Bake for 40-45 mins, until egg has set.
If serving hot/warm let stand sit for 10 mins to allow to settle.
Arab Mushroom Salad


Ingredients:
mushroom, cider vinegar, mustard, olive oil, salt, pepper, lettuce

Directions:
Mix the dressing ingredients together; cider vinegar, mustard, oil, salt and pepper.
Add the sliced mushrooms.
Refrigerate for 30 minutes.
Plate baby spinch and lettuce on 4 plates.
Top with mushrooms.
Detoxifying Hummus


Ingredients:
chickpeas, cilantro, garlic cloves, sea salt, extra virgin olive oil

Directions:
Puree cilantro, salt, and garlic in a mixer or food processor. Add olive oil to help get it moving if needed.
Add chickpeas and puree, adding oil if needed. Sometimes if it's too dry to mix well, I'll add water too so I don't have to use a lot of oil.
Freezes well!
Aryan's Crepes (French Pancakes)


Ingredients:
all-purpose flour, salt, eggs, milk, vegetable shortening, powdered sugar, frozen sliced strawberries in syrup

Directions:
Melt shortening over medium heat in a large non-stick cooking pan or crepe pan.
While shortening melts, combine and whisk other ingredients.  Make sure no lumps remain.
Add melted shortening and mix well.
Pour just enough to coat bottom of pan.  Thin is good with crepes.  Tip the pan to fully coat the pan with a thin layer of batter.
Flip when the crepe slides easily around the pan and has a golden color.
Place on plate, add strawberries and roll crepe.
Sprinkle with powdered sugar.
Apple Pie Porridge 2007


Ingredients:
quick-cooking oatmeal, water, unsweetened applesauce, apple pie spice

Directions:
Open the oatmeal package ( one envelope of instant oatmeal] and place in your microwave safe bowl.
Pour the water over the oats and stir once.
Place in microwave of full power for 1 to 2 minutes or until thickened.
Use your hot pad and remove onto your placemat at the table.
Stir until nicely mixed and add applesauce and spice.
Stir again until mixed.
Place on a teaspoon brown sugar, and some cold milk over top, and enjoy.
Chicken Fried Rice


Ingredients:
eggs, cooked white rice, celery, carrot, frozen green pea, green onions, soy sauce

Directions:
To cook chicken-wrap tightly in foil (making sure to seal the ends -- you want it completely wrapped] and bake on a baking sheet @ 350 for 35-40 min or until no longer pink. No seasonings needed. The foil keeps the juices in with the meat resulting in a VERY moist piece of chicken.
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
Put remaining 2 tablespoons of oil in the wok and turn heat up to high.
Stir in rice until each grain is coated with oil.
Stir in chicken, celery, carrot, peas and green onions.
Reduce heat to medium, cover and allow to steam for 5 minutes.
Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.
**NOTE: The rice used in this HAS to be cold. I fix mine in the morning and then leave it in the fridge until dinner time.
citrus remedy


Ingredients:
grapefruits, zest of, lemons, zest of, water, honey

Directions:
put peels and water in a saucepan, cover and simmer 20 minutes., stir in honey., use 1 tsp 3 times daily, for relief of allergies.
Lancashire Hot Pot
Category: world-cuisine
By HEATHER.WRAY

Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.

Ingredients:
1 tablespoon vegetable oil
12 ounces chopped onion
1 ½ pounds cubed leg of lamb meat
2 ½ pounds potatoes, peeled and thinly sliced
2 tablespoons chopped fresh thyme
1 ounce butter
2 cups chicken or lamb stock

Directions:
Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve. Preheat oven to 375  degrees F (190 degrees C). Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all. Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 365.4
Fat: 16.3 g
Saturated fat: 7 g
Carbohydrates: 38.4 g
Sugars: 5.1 g
Dietary fiber: 5.3 g
Protein: 17.1 g
Cholesterol: 57.8 mg
Sodium: 302.2 mg
Colourful Cantuccini


Ingredients:
flour, baking powder, sugar, eggs, salt, pistachios, hazelnut chips, milk

Directions:
Mix all ingredients up to the cherries., Divide into three parts and form each into a roll of about 2,5 cm., Place on a baking tray, leaving about 3cm between each roll., Mix eggyolk with milk and brush on top of the rolls., bake at 180c for about 20 minutes., take rolls out of the oven and leave to cool., cut into 0., 5cm slices and put those on a baking tray., Bake for another 5-7 minutes.
Unstuffed Mushroom Dip


Ingredients:
white button mushrooms, monterey jack cheese, bacon, imitation bacon bits, sour cream, Worcestershire sauce

Directions:
Combine the mushrooms, Monterey Jack cheese, and bacon., Stir in the sour cream, blending well., Blend in the Worcestershire sauce and hot sauce., Place the mixture in a 1-quart casserole and top with the bread crumbs., Bake at 350°F for 15 minutes or until the cheese has melted., Place in a chafing dish and serve hot., SUGGESTED DIPPERS: Tomatoes, bell peppers, chili peppers, breadsticks.
Scrambled Eggs With Dill and Smoked Salmon


Ingredients:
bagels, onion bagels, cream cheese with chives, jumbo eggs, fresh dill, milk, heavy cream, red onions, smoked salmon, capers, dill sprigs

Directions:
Toast bagels medium-well and keep warm.
In bowl, beat eggs well, then add dill, salt and pepper and beat some more.  Add milk and cream and beat again until frothy.
Melt butter in skillet and add egg mixture.  Scramble until soft.
To assemble, divide cream cheese evenly among bagel slices and spread.  Divide salmon slices evenly and place atop cream cheese.  Sprinkle chopped red onion over salmon, then mound cooked eggs on top.  Garnish each with capers and dill sprigs, if desired.
Kumquat's Roasted Artichoke Hearts


Ingredients:
artichoke hearts, extra virgin olive oil, garlic cloves, parmesan cheese, vegetable broth, lemon, dried thyme, salt, pepper, butter

Directions:
Preheat oven to 375°F.
Empty artichoke hearts into colander, rinse a bit to remove brine and drain well.
Mix gently with olive oil and garlic slices.
Place artichoke mix in metal roasting pan and roast for about 1 hour or more, or until artichokes start to brown.  Toss once or twice if desired.
To make breadcrumbs, toast one slice or so of a good quality, dense bread such as sourdough or panzanella or whole wheat(or use day old bread].  Tear into pieces and toss into blender.  Blend until processed into fine crumbs.
Melt butter over medium-low heat in non-stick pan and add bread crumbs.  Toss a few minutes until slightly browned (this will depend on how well your bread was toasted].
Remove from heat and add parmesan cheese, 1 teaspoon grated lemon rind, vegetable broth, thyme, salt and pepper.  Mix well.
When artichokes are done roasting, remove from oven and increase oven temperature to 450°F  Toss artichokes gently with juice of 1/2 lemon and then with breadcrumb mixture.  Place artichokes in single layer of a 2 quart square baking pan.  Sprinkle any remaining breadcrumb mixture over top.
Bake for 15 minutes or so until warm and cheese has melted.
Simple Basic Quiche


Ingredients:
eggs, onion, tomatoes, green pepper, cheddar cheese

Directions:
Finely chop onion, green pepper and tomatoes., Whisk 3 eggs., Grate the cheese., Add all ingredients to egg mixture., Place in pastry case., Leave in oven for 30 minutes or until lightly browned on top.
Black Raspberry Ice Cream


Ingredients:
black raspberries, heavy cream, sugar, lemon juice

Directions:
Puree raspberries. Strain through a jelly bag to remove seeds, if desired.
Blend all ingredients in blender for one minute to thoroughly dissolve the sugar.
Pour mixture into freezer can of ice cream maker and follow the manufacturers directions to process the ice cream.
Instant Pot® Chicken Breasts
Category: meat-and-poultry
By thedailygourmet

With just a few ingredients, these Instant Pot® chicken breasts are both easy to make and perfect for those following a low-carb lifestyle.

Ingredients:
1 pound boneless, skinless chicken breasts, halved horizontally
1 teaspoon Italian seasoning
½ teaspoon garlic salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
½ cup chicken broth

Directions:
Sprinkle both sides of chicken with Italian seasoning, garlic salt, and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When pot is hot, add butter and oil and allow to butter to melt. Add chicken, working in batches if necessary, and cook until golden brown, about 3 minutes per side. Pour broth over chicken and press Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 20 minutes.  Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.

Prep time: 5 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 6 servings

Calories: 123.6
Fat: 6.1 g
Saturated fat: 2 g
Carbohydrates: 0.4 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 15.9 g
Cholesterol: 48.7 mg
Sodium: 299.2 mg
Cheesecake Squares


Ingredients:
light brown sugar, butter, flour, walnuts, cream cheese, granulated sugar, egg, milk, lemon juice, vanilla extract

Directions:
Preheat oven to 350°F.
With a fork mix brown sugar and butter in a large bowl until light and fluffy. Add flour and stir until crumbly. Stir in walnuts.
Reserve 1 cup brown sugar mixture and press the remaining mixture into the bottom of an 8x8-inch pan.
In a large bowl, beat cream cheese until smooth.
Add granulated sugar, egg, milk, lemon juice and vanilla extract  and beat until smooth.
Spread the cream cheese mixture on top of the brown sugar mixture in baking pan. Sprinkle with the reserved brown sugar mixture.
Bake 12 to 15 minutes until lightly browned.
Let stand until cool.
Cut into squares.
Pickled Pig's Feet II
Category: appetizers-and-snacks
By RONBZ2

Try this simple, spicy treat of pickled pig's feet! Your guests will squeal with delight!

Ingredients:
6  pig's feet
2  fresh red chile peppers
2 tablespoons salt
2 cups white vinegar

Directions:
In a large stainless steel pot, place pig's feet and enough water to cover.   Boil feet 2 hours or until tender; drain.  Rinse feet in hot water to remove excess fat.  Remove as many bones as you can. Put 1 chili pepper and 3 pig's feet in each one quart jar.  In a separate bowl, mix salt and vinegar together.   Pour vinegar mixture over pig's feet to cover.  Seal jars and refrigerate for at least 3 days to 1 week before eating.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 3 days
Yields: 2 quarts

Calories: 200.5
Fat: 13.4 g
Saturated fat: 3.6 g
Carbohydrates: 1.3 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 18.5 g
Cholesterol: 88.9 mg
Sodium: 2387.5 mg
Chocolate Mexican Wedding Cookies
Category: world-cuisine
By Karen Ginnis

A chocolate version of the Mexican Wedding Cookie.

Ingredients:
1 cup butter, softened
⅓ cup confectioners' sugar
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 cup ground pecans
½ cup German sweet chocolate, grated
¾ teaspoon ground cinnamon
1 pinch salt
½ cup confectioners' sugar
¼ cup German sweet chocolate, grated

Directions:
In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy.   Add the vanilla extract. In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well. Gradually add the dry ingredients to the creamed mixture. Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm. Preheat oven to 325 degrees F (180 degrees C). Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack. For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

Yields: 16 cookies

Calories: 517.4
Fat: 36.9 g
Saturated fat: 18.8 g
Carbohydrates: 45.7 g
Sugars: 22.1 g
Dietary fiber: 2.8 g
Protein: 4.7 g
Cholesterol: 61 mg
Sodium: 167.1 mg
Chicken Quesadillas With Fruit Salsa and Avocado Cream


Ingredients:
carrots, green onion, monterey jack pepper cheese, flour tortillas, boneless skinless chicken breast, fresh cilantro leaves

Directions:
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shredded carrot and onions; saute 5 minutes or until tender.
Sprinkle 2 tablespoons shredded cheese over each of 4 tortillas, and divide carrot mixture evenly over tortillas.
Top each tortilla with 1/2 cup chicken, 2 tablespoons cilantro leaves, and 2 tablespoons cheese, and top with a tortilla.
Place skillet coated with cooking spray over medium heat until hot. Add 1 quesadilla, and cook 2 minutes on each side or until quesadilla is browned. Repeat with the remaining quesadillas.
Cut each quesadilla into 6 wedges. Arrange 4 quesadilla wedges on each of 6 plates. Top each serving with 2/3 cup Fruit Salsa and about 3 tablespoons Avocado Cream.
Grilled Corn and Watermelon Relish


Ingredients:
corn, watermelon, cilantro, limes, red onion, cumin, sea salt, cider vinegar

Directions:
Shuck the corn and place on the grill, allowing each side to be blistered with grill marks before rotating until all areas are uniformly grilled with dark brown spots.
Using a sharp chef’s or kitchen knife cut the kernels off the cob.
Place all ingredients in a mixing bowl, taste and adjust seasoning.
Add a splash of cider vinegar if you like your salsa to have a punch.