Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Summer Corn Salad


8 ears               Silverqueen Corn, roasted, cut from the cob (approximately 6 cups)

1 cup               Tomato, seeded, small dice

1 /2 cup           Red onion, minced

3 /4 cup          Green bell pepper, small dice

2 Tbsp            Cilantro, chopped

2 Tbsp            Parsley, chopped

1 tsp                Garlic, minced

1 tsp                Cayenne pepper

1                      Lime, squeezed for juice

1 Tbsp            Cider vinegar

1 tsp                Salt

1 /4cup           Olive oil


Combine all ingredients and mix well. Refrigerate at least one to two hours before serving. Best when made a day ahead. Yield: six to eight servings

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more