Sandra Gutierrez was born in the United States, but she moved with her family to her parents’ homeland, Guatemala, when she was young. Growing up, her life was influenced by both countries. At an American school in Guatemala City, she learned to speak English. At home, she spoke Spanish.
Read more about how Gutierrez combines life in two cultures to create delicious meals.
Two-Corn Summer Salad
Yields 4-6 servings.
4 cups raw corn kernels, scraped off fresh cobs
2 ½ cups cooked whole hominy (or one 20-ounce can, drained and rinsed)
2 cups quartered grape tomatoes
¼ cup minced, seeded, and deveined jalapeños
¼ cup minced flat-leaf parsley (leaves and tender stems)
Grated zest of 1 lemon
¼ cup lemon juice
¼ cup red wine vinegar
⅓ cup extra-virgin olive oil
2 large garlic cloves, minced
Salt and freshly ground black pepper, to taste
In a large bowl, combine the corn, hominy, tomatoes, jalapeños, and parsley.
In a medium bowl, whisk together the lemon zest, lemon juice, vinegar, oil, and garlic until well combined. Season with salt and pepper. Pour the dressing over the corn mixture and toss to coat.
Let it sit at room temperature for 30 minutes (or refrigerate for up to 8 hours) before serving. Serve chilled or at room temperature.
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
