Grilled Corn Sheets With Scallion Vinaigrette Recipes

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GRILLED SCALLIONS VINAIGRETTE



Grilled Scallions Vinaigrette image

Provided by Ian Knauer

Categories     Egg     Side     Fourth of July     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Lunch     Summer     Grill     Grill/Barbecue     Healthy     Green Onion/Scallion     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 6

3 bunches large scallions, trimmed
2 tablespoons extra-virgin olive oil, divided
1 tablespoon white-wine vinegar
1 teaspoon grainy mustard
1/4 teaspoon sugar
1 hard-boiled large egg, peeled and chopped

Steps:

  • Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
  • Toss scallions with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper.
  • Grill scallions, covered, turning occasionally, until wilted and tender, 6 to 8 minutes.
  • Whisk together remaining tablespoon oil, vinegar, mustard, and sugar in a large bowl.
  • Toss scallions with vinaigrette and season with salt and pepper. Serve warm or at room temperature, topped with egg.

GRILLED CORN WITH CUMIN SCALLION BUTTER



Grilled Corn with Cumin Scallion Butter image

Categories     Corn     Summer     Grill/Barbecue     Gourmet

Yield Serves 8

Number Of Ingredients 6

1 tablespoon cumin seeds
1/2 teaspoon coarse salt
3 scallions
1 1/2 sticks (3/4 cup) unsalted butter
1 teaspoon fresh lemon juice
12 ears corn in husks

Steps:

  • In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder finely grind seeds and salt. Finely chop enough scallion greens to measure 1/3 cup. In a saucepan melt butter with cumin salt, stirring, and stir in scallion greens and lemon juice. Cool butter.
  • While butter is cooling, peel back husks from corn, leaving them attached at base of ears, and discard silk. Brush kernels with some butter and reassemble husks over ears. Chill remaining butter, covered. Peel off a few layers of husks and tear lengthwise into narrow strips. Tie ends of reassembled ears with strips of husks. Corn may be prepared 1 day ahead and chilled, covered.
  • Prepare grill.
  • Grill corn on a rack set 5 to 6 inches over glowing coals, turning it occasionally, 20 minutes. (Alternatively, in a shallow baking pan roast corn in middle of a preheated 450°F. oven, turning it occasionally, 35 minutes.) Reheat remaining cumin scallion butter.
  • Serve corn with melted butter.

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