Cy-Hawk Series is Filled with Fun & Games
Career experts say you should never talk politics or religion at work. Relationship experts say you should avoid both of these topics on a first date. Perhaps Iowans should add “collegiate affiliation” to the list of taboo topics!
Nothing sparks debate in this state like the annual Iowa Corn Cy-Hawk Series. Stakes are high because only one team will go home with the Cy-Hawk trophy – and bragging rights. The Cyclones have an 8-7 edge since 2000. Hawkeye fans are still licking their wounds after falling to the Cyclones last season in the final seconds – on their own turf.
Kickoff for tomorrow’s Iowa State vs. Iowa football game is set for 3:45 p.m. in Jack Trice Stadium. With the south end zone project complete, there’s seating for 61,500 fans. It’s sure to be a game-day atmosphere like few natives have ever experienced. Ear plugs may be advisable.
You can bet that parking will be at a premium in Ames tomorrow. Fans will park hours ahead of game time to set up grills and lawn games because no one (IMO) knows how to tailgate like they do in Ames. From slow cooked beef brisket to BBQ Bacon-Wrapped Pork Loin Strips, you can bet these fans look as forward to the feast as they do to the football!
Today we’re sharing recipes and party-hosting tips to ensure you have fun, whether you’ll be following the game from your living room, in a parking lot or at the stadium. Click on one of these related links below:
- Tips for Throwing a Spirited Tailgate
- Win or Lose, Make Your Tailgate a Success
- Preparing for the Tailgating Season
We’re also sharing a recipe from the new Iowa Food & Family Cookbook from 2015 Midwest Farm Mom of the Year, Sara Ross. Her recipe for Grilled Corn Salsa is sure to be a crowd pleaser for both Hawkeye and Cyclone fans with golden sweet corn, black soybeans and red peppers. Go team!
GRILLED CORN SALSA
By: Sara Ross
5 ears fresh sweet corn, shucked
3 jalapeños, chopped (seeded if you don’t want a spicy salsa)
1 red onion, quartered
1 red bell pepper, seeded, coarsely chopped
¼ cup cilantro leaves
4 cups coarsely chopped tomatoes
2 cans (15 ounces each) black soybeans, drained and rinsed
1 ½ teaspoons garlic salt
1 teaspoon dried oregano
½ to 1 lime, juiced
Freshly ground pepper, to taste
Preheat a grill to medium-high (350°F). Arrange the ears of corn on the grill and cook until lightly charred, turning occasionally, about 20 minutes. Remove the corn from the grill and let cool slightly. Slice the kernels from the cobs and measure 3 cups into a large bowl. Reserve any excess corn for another use.
Place the jalapeños (remove seeds if you don’t want the salsa to be as spicy), onion, red pepper and cilantro in a food processor and pulse to create a chunky texture. Do not over process. Transfer the vegetables to the bowl with the corn and add the beans, garlic salt, oregano, lime juice and pepper. Toss gently to coat. Chill the salsa for at least 1 hour to allow flavors to develop.