Roastedcornsmokedpaprikaandlimesalad Recipes

ROASTED CORN SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes.
• Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.

POPCORN SEASONING

Steps:

• In a small bowl, mix together brewer's yeast, garlic salt, celery salt, paprika, cumin, curry powder, and cayenne pepper. Store in an airtight container.

POPCORN SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine the mayonnaise, celery, 1 cup of the cheese, water chestnuts, 1/2 cup bacon, carrots and chives. Mix well. Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon and serve immediately.

SAVORY PAN-ROASTED CORN

Steps:

• In a large skillet melt 1/2 cup butter over medium-low heat. Add corn and yellow onion, cooking until corn is golden and beginning to brown.
• Add seasoning, poblano pepper and salt and black pepper to taste. Cook for approximately 3 minutes or until poblano pepper is soft. Add remaining 3 tablespoons butter, stirring until melted.

ROASTED CORN, SMOKED PAPRIKA AND LIME SALAD

Steps:

• Preheat oven to 400°F.
• Mix all ingredients, except cilantro, together in a large bowl.
• Spread ingredients onto a large cookie sheet in a thin layer.
• Roast for 10 to 12 minutes. If you are using frozen corn you will need to increase your roasting time by about 5 minutes.
• Remove from oven and let cool.
• Mix in the cilantro and adjust seasonings, if required.

ROASTED CORN SALAD

Steps:

• Start with roasting corn kernel. Heat a castiron skillet until smoking hot. Add 1 tablespoon of oil. Season with a pinch of salt and pepper.
• Roast the corn kernels for about 5-6 minutes, stirring in between, until the corn looks charred and smells really good.
• Keep the corn aside and let it cool completely before adding other vegetables.
• Mix well all the ingredients for the dressing and keep aside.
• For making the salad, in a salad bowl add cooled Roasted Corn, chopped Cucumber, halved cherry tomatoes, onion, avocado and fresh Coriander.
• Drizzle desired amount of dressing and toss everything well.

ROASTED CORN WITH CAYENNE LIME BUTTER

Steps:

• Peel the husks back from the corn in three or four sections, but do not remove. Remove all of the silk, rinsing cobs if necessary, and discard.
• Smooth husks back into place. Tie tops together with a short length of string.
• Soak corn in water for at least 1 hour. (This prevents husks from burning before corn is cooked and provides additional moisture for steam inside husks.)
• Start a charcoal fire; when coals are medium hot, place grid as close to them as possible. In a small saucepan, combine butter, lime zest and juice, cayenne, and salt. Cook on grill top, stirring, just until butter is melted. (This can also be done on the stove.) Set aside in a warm place.
• Place corn on grid and grill, turning frequently, for 15 to 20 minutes. Peel back husks and brush with lime butter before serving.