We think it looks incredibly refreshing, with tomatoes, scallions and dill for herbed flavor and summer freshness, and raspberries and raspberry vinegar for a hint of sweet.
The corn is smoky, coming off the grill with an earthy flavor - all bound together with the sweet taste of crabmeat. We found it at Leite's Culinaria, who has a whole lump of recipes from Andrew Schloss and David Joachim's book Mastering the Grill: The Owner's Manual for Outdoor Cooking.
We also really like that they give thorough instructions for different grilling contexts: gas, charcoal, and wood.
Has anyone ever made something like this?Grill Recipe of the Day: Lamb!