Charred Corn Salad Stuffed Grilled Cheese Sandwiches Recipes

GRILLED CORN SALAD

Steps:

• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
• Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

CHARRED CORN SALAD WITH BASIL AND TOMATOES

Steps:

• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
• Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

TOMATOES STUFFED WITH GRILLED CORN SALAD

Steps:

• Pull back corn husks, leaving them attached at base of ear. Remove and discard silk; pull husks back over corn. Place ears in large bowl; cover with cold water. Let soak 10 minutes.
• Meanwhile, cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.
• Heat grill to high; lightly oil grates. Drain corn; arrange ears on grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and cut kernels off cob; transfer to bowl with tomatoes.
• Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.

GRILLED CHICKEN AND CHARRED CORN SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Sprinkle chicken breast with salt and pepper. Brush corn and asparagus with 1 tablespoon olive oil.
• Place chicken and corn on the grill; close the lid. Grill, turning chicken once and corn as needed, until chicken is no longer pink and corn is charred, 10 to 15 minutes. Remove to a cutting board. Add asparagus and grill, turning often, for 6 minutes.
• Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.
• Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.
• Toss chicken, corn, asparagus, tomatoes, lettuce, and green onion together in a large bowl with the dressing.

CHARRED CORN SALAD-STUFFED GRILLED CHEESE SANDWICHES

Steps:

• Preheat a cast-iron griddle pan over high heat. Alternatively, prepare a grill for high heat and clean and oil the grates.
• Place the corn on the griddle or grill and cook, turning, until charred in spots, about 8 minutes. Transfer to a cutting board. Reduce the heat to low if using a griddle pan or prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn off the middle burner and turn the remaining 2 burners down to medium heat.
• Meanwhile, whisk the crema, mayonnaise, ancho chile powder, cayenne and 1/4 teaspoon salt in a medium bowl. Put 5 heaping tablespoons of the mixture in a small bowl and set aside.
• When the corn is cool enough to handle, cut off the kernels and put in the medium bowl with the remaining sauce. Stir in the Cotija, cilantro, garlic and lime juice.
• If using a griddle pan, preheat the oven to 200 degrees F.
• Lay the bread slices on a cutting board and spread evenly with the reserved sauce. Flip over 6 slices and top each with 1/4 cup Oaxaca cheese, 1/4 cup of the corn mixture and an additional 1/4 cup Oaxaca cheese. Top with the remaining 6 slices of bread, sauce-side up.
• Put 3 sandwiches on the griddle or all 6 sandwiches in the middle of the grill. Press down with a metal spatula and cook until browned, about 3 minutes for the griddle and 2 minutes for the grill. Flip, press down and cook until browned and the cheese melts, about 3 minutes for the griddle and 2 minutes for the grill. If using a griddle pan, transfer to a rimmed baking sheet and keep warm in the oven. Repeat with the remaining 3 sandwiches. Slice each sandwich in half and serve.