Corn Relish Recipe Bobby Flay Recipes Recipe Cards Recipe For Zucchini

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CORN CAKES WITH CRAB AND SMOKY AVOCADO YOGURT



Corn Cakes with Crab and Smoky Avocado Yogurt image

Provided by Bobby Flay

Categories     appetizer

Time 1h50m

Yield 16 corn cakes

Number Of Ingredients 18

2 ripe avocados, diced
1 cup Greek yogurt (2 percent)
1/2 cup fresh cilantro leaves
2 teaspoons chipotle in adobo puree (see Cook's Note)
Juice of 1/2 lime
Kosher salt and pepper
1 cup whole milk
4 tablespoons unsalted butter, diced, plus more for cooking the corn cakes
1 tablespoon clover honey
1 1/2 cups corn flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne powder
2 large eggs, separated
2 cups fresh or frozen corn kernels
1 large egg white
8 ounces jumbo lump crab meat
Microgreens, for garnish

Steps:

  • For the avocado yogurt: Put the avocados, yogurt, cilantro, chipotle puree, lime juice and some salt and pepper in a blender. Blend until smooth. Cover and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld.
  • For the corn cakes: Combine the milk, butter and honey in a small saucepan. Bring to a simmer over low heat and cook until butter has melted. Remove from the heat and let cool for 5 minutes.
  • Meanwhile, whisk together the corn flour, baking powder, salt and cayenne in a large bowl.
  • Whisk the egg yolks in a bowl until smooth. Add the cooled milk mixture and mix until smooth, then stir in the corn. Stir the wet mixture into the dry mixture until a batter just comes together. In a clean, dry bowl, beat the 3 egg whites until stiff (they should hold their shape), then fold them completely into the corn mixture.
  • Heat some butter in a cast-iron skillet over medium heat until almost smoking. Working in batches, make the cakes with 2 tablespoons of batter each, leaving a few inches of space between them as they spread quite a bit. Cook until browned on the bottom and starting to bubble around the edges, about 2 minutes. Flip the corn cakes with a spatula and cook until lightly browned on the reverse side, about 1 minute. Remove to a baking rack to drain.
  • To assemble: Top each corn cake with a dollop of avocado yogurt, a few pieces of crab and some microgreens.

GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA



Grilled Corn Salad with Lime, Red Chili and Cotija image

Provided by Bobby Flay

Categories     appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
Canola oil
Salt and freshly ground black pepper
1/4 cup creme fraiche
2 limes, juiced and 1 zested
1 tablespoons ancho chili powder
1/4 cup chopped fresh cilantro leaves
1/4 cup grated cotija cheese

Steps:

  • Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
  • Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak.

GRILLED GRIT CAKES WITH GRILLED CORN AND GRILLED CORN-GREEN CHILE RELISH



Grilled Grit Cakes with Grilled Corn and Grilled Corn-Green Chile Relish image

Provided by Bobby Flay

Categories     appetizer

Time 3h30m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons canola oil, plus more for grilling the cakes
1 medium Spanish onion, finely diced
2 cloves garlic, finely chopped
1 cup dry white wine
4 cups shrimp stock (chicken stock or vegetable stock can be substituted)
1 cup white stone-ground cornmeal
Salt
Freshly ground black pepper
2 ears perfectly grilled corn, kernels removed
6 ears perfectly grilled corn, kernels removed
2 poblano chiles, grilled, peeled, seeded and finely diced
1 small red onion, finely diced
2 limes, juiced
1 tablespoon honey
4 tablespoons canola oil
1 tablespoon finely chopped fresh cilantro leaves
Salt
Freshly ground black pepper

Steps:

  • Butter the bottom and sides of a 9 by 11-inch baking pan and set aside.
  • Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the wine and cook until completely reduced.
  • Add the stock and bring to a boil. Slowly whisk in the cornmeal, stirring until it begins to thicken. Season with salt and pepper, reduce the heat to medium, switch to a wooden spoon, and continue cooking and stirring until the mixture is smooth and soft, about 20 minutes. If the mixture becomes too thick, stir in some water, it should be a pourable consistency. Stir in the corn kernels and pour the mixture into the prepared pan and spread evenly. Cover and refrigerate until firm, at least 2 hours and up to 24 hours. Cut the cornmeal mixture into even squares.
  • Heat the grill to high. Brush the cakes on both sides with some of the canola oil and season with salt and pepper. Grill the cakes until golden brown and slightly charred on each side, about 1 1/2 minutes per side. Remove to a plate and top each cake with some of the relish.
  • Combine the corn, chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 30 minutes before serving. The relish can be made 8 hours in advance and refrigerated. Bring to room temperature before serving.

PERFECTLY GRILLED CORN ON THE COB



Perfectly Grilled Corn on the Cob image

Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.

Provided by Bobby Flay

Categories     side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 19

8 ears corn
Kosher salt
BBQ Butter, recipe follows
Herb Butter, recipe follows
2 tablespoons canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
2 teaspoons Spanish paprika
1/2 teaspoon cayenne powder
1 teaspoon toasted cumin seeds
1 tablespoon ancho chili powder
1/2 cup water
1 1/2 sticks unsalted butter, slightly softened
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
2 sticks unsalted butter, at room temperature
1/4 cup chopped fresh herbs (basil, chives or tarragon)
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Heat the grill to medium.
  • Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  • Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
  • Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
  • Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
  • Combine in a food processor and process until smooth.

CORN RELISH



Corn Relish image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 5 pints

Number Of Ingredients 12

12 ears fresh corn
2 cups water
1 1/2 cups green pepper, chopped
1 1/2 cups roasted red pepper, chopped
1 cup onion, chopped
2 1/2 cups vinegar
1 3/4 cups sugar
4 teaspoons dry mustard
2 teaspoons black pepper
2 teaspoons pickling salt
3 tablespoons cornstarch
2 tablespoons water

Steps:

  • Cut corn from cobs. Measure out 8 cups of corn in a 10 quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn. In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more. Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes.

BOBBY FLAY'S LOBSTER AND GREEN CHILE CHOWDER WITH ROASTED CORN SALSA



Bobby Flay's Lobster and Green Chile Chowder with Roasted Corn Salsa image

Yield serves 6 to 8

Number Of Ingredients 19

4 (1 1/2-pound) lobsters, steamed
3 tablespoons unsalted butter
1 medium Spanish onion, finely chopped
3 cloves garlic, finely chopped
1 cup dry white wine
6 ears fresh corn, roasted (see Notes), kernels removed from the cobs (2 cups), cobs halved
4 cups lobster stock (see Sources, page 269), low-sodium chicken broth, or vegetable broth, or more if needed
3 poblano chiles, roasted, peeled, seeded (see Notes), and diced
3 cups heavy cream
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro leaves, plus whole leaves for garnish
Roasted Corn and Green Chile Relish (recipe follows)
6 ears fresh corn, roasted (see Notes), kernels removed from the cobs (2 cups)
1 poblano chile, roasted, peeled, seeded (see Notes), and finely diced
1/2 small red onion, finely diced
Juice of 2 limes
2 teaspoons honey
2 tablespoons canola oil
Kosher salt and freshly ground black pepper

Steps:

  • Remove the claws from the lobsters. Carefully crack the claws, and remove the meat in one piece if you can. Remove the tail meat and chop it into 1-inch chunks. Set the lobster aside in the refrigerator. Coarsely chop the shells and reserve.
  • Melt the butter in a large pot over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Raise the heat to high, add the wine, lobster shells, and corncobs, and cook until the wine has completely reduced. Add the 4 cups lobster stock and bring to a boil. Reduce the heat and simmer for 15 minutes. Strain the broth into a bowl, discard the shells and corncobs, and return the broth to the pot.
  • Add 1 cup of the roasted corn kernels and cook until the corn is just tender, 15 minutes. Transfer the soup to a blender, in batches, and puree until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the remaining 1 cup roasted corn kernels, and the chiles, and cook for 5 minutes.
  • Meanwhile, put the heavy cream in a medium saucepan, bring it to a simmer over medium heat, and cook until reduced by half, about 10 minutes.
  • Add the reduced cream to the chowder and simmer for 5 minutes. If the chowder appears too thick, add additional stock or water to thin it slightly.
  • Add the reserved chopped lobster meat, season with salt and pepper, and stir in the chopped cilantro. Ladle the chowder into bowls and top each one with a few tablespoons of the relish, a lobster claw, and a few fresh cilantro leaves.
  • Combine the corn, poblano, onion, lime juice, honey, and oil in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 30 minutes to allow the flavors to meld.

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