GRILLED CORN SALAD WITH LIME VINAIGRETTE
Provided by Food Network
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the grill to high heat.
- Place the corn on the grill and roast, turning frequently, until the outside of the corn is lightly charred, 7 to 10 minutes. Allow the corn to cool completely. Cut the corn kernels off the cobs and dump them into a large bowl.
- Add the cherry tomatoes, avocado, bell pepper, onion and cilantro to the corn and toss gently to combine. Set aside.
- For the dressing, combine the avocado oil, honey, hot sauce, garlic, lime juice, salt and pepper in a small bowl, whisking to dissolve the honey and salt. Pour over the salad and toss gently to combine. Refrigerate until ready to serve. Serve as a side dish or with chips.
GRILLED STREET CORN SALAD WITH CUMIN-LIME VINAIGRETTE
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the cumin-lime vinaigrette: Add the rice vinegar, cumin, honey, mustard, garlic, lime zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper to a blender. Blend on low speed, then raise the speed to high and blend until everything is pureed. While on high speed, slowly add the canola oil to emulsify. Adjust the seasoning if needed.
- For the grilled street corn salad: Preheat the grill to medium-high. Ina bowl, toss the okra, corn, red peppers and poblano with the canola oil to coat, then place on the grill. Grill the corn and okra until lightly charred; set aside to cool. Grill the peppers until the skin is charred black; transfer to a bowl and cover with plastic wrap to steam (this helps remove the skin). Once the peppers are cool, peel off the skin, remove the seeds and cut into small dice; add to a bowl. Cut the kernels off the corn and add to the bowl. Slice the okra into 1/4-inch rounds; add to the bowl. Add the parsley, tomatoes and red onions, and toss. Refrigerate until ready to serve.
- To serve, toss the corn salad and with vinaigrette. Garnish with the green onions.
GRILLED CORN WITH CILANTRO LIME BUTTER
Simple grilled corn on the cob.
Provided by BritanyRachelle
Categories Side Dish Vegetables Corn
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
- Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.
Nutrition Facts : Calories 282 calories, Carbohydrate 17.4 g, Cholesterol 61 mg, Fat 24.1 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 14.7 g, Sodium 188.3 mg, Sugar 3 g
EASY GRILLED CORN WITH LIME AND CHEESE
Whether raw or cooked, corn on the cob doesn't require much to make it taste absolutely delicious. Here, we combine reduced-fat mayonnaise, lime juice, and chili powder and brush it on grilled corn, then sprinkle on finely grated feta cheese for the finishing touch.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Heat grill to high. Soak corn in cold water, turning occasionally, 10 minutes. Transfer to grill. Cover; cook, turning, until husks are charred, 10 minutes. Remove.
- Using a kitchen towel, pull back husks; remove and discard corn silks. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning, until kernels are charred in spots, 10 to 15 minutes.
- Combine reduced-fat mayonnaise, lime juice, and chili powder; brush on cooked corn. Dust with finely grated feta cheese. Season with coarse salt; serve with lime wedges.
Nutrition Facts : Calories 144 g, Fat 7 g, Fiber 2 g, Protein 5 g
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- In a very large bowl or tub, combine cold water and salt; stirring until salt mostly dissolves. Place corn in the water (all ears need to be covered). Put a pan on top of corn to keep ears submerged for 1 hour before grilling. Drain corn; pat dry.
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