Smoky Corn Salad O Recipes

CHEF SCOTT'S SMOKED CORN RELISH SALAD

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Toss corn kernels with 1/2 cup vegetable oil in a skillet.
• Place skillet in the preheated grill and roast until browned, 15 to 20 minutes. Transfer corn to a large bowl and add bell pepper, onion, celery, and olives.
• Whisk vinegar, 1/4 cup vegetable oil, cilantro, jalapeno, and granulated garlic in a small bowl. Pour vinegar mixture over corn mixture; toss. Cover and refrigerate for at least 2 hours before serving.

SMOKY CORN ON THE COB

Steps:

• Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.

SMOKY POTATO AND CORN SALAD WITH CHIPOTLE MAYONNAISE

Steps:

• Rub the pepper with a little of the oil and grill it on the rack about 5 to 6 inches from the heat source, turning frequently, until it is charred on all sides, about 10 to 15 minutes. Transfer it to a bowl and cover the bowl with plastic wrap. When cool enough to handle, peel the pepper and remove the seeds, Chop the pepper and set aside. Let the grill fire cool to medium heat.
• Toss the potatoes with 1 tablespoon of the oil and salt to taste and arrange in one layer on the rack. Grill, turning frequently, until browned and tender, 15 to 25 minutes. Transfer the potatoes to a large bowl and while still hot, toss with the vinegar. Rub the corn with the remaining oil, season with salt and grill, turning frequently, until the corn is lightly golden on all sides, 10 to 15 minutes. Cut the corn off the cob and add to the bowl with the potatoes. In a small bowl whisk together the yogurt, mayonnaise, chipotle, adobo sauce, and salt, to taste. Add the chipotle mayonnaise, red pepper, and cilantro to the potato salad and toss gently.

SMOKY CORN SALAD

Steps:

• In a large heavy skillet coated with cooking spray, saute corn until lightly browned. Transfer to a serving bowl., Stir in the lime juice, salt and chipotle pepper. Cool for 5 minutes. Stir in red peppers and cilantro.

SUMMER GRILLED CORN SALAD

Steps:

• Cook the corn in a pot of boiling water for 10 minutes.
• Drain then brush with olive oil and grill in a hot griddle pan (or over hot coals).
• Remove and allow to cool for 10 minutes then slice the kernels off the cobs.
• Combine the grilled corn kernels with the remaining salad ingredients.
• Dress with olive oil, lemon juice, salt and pepper and mix to combine.

SMOKY CORN SALAD (O)

Steps:

• Remove the husks from the corn and use 30g of the husks and the lemon thyme to line the base of an extra-large pan or wok into which you can fit a metal colander, rack or steaming basket. You'll also need to be able to seal the pot with a tight-fitting lid. Top and tail the corn cobs and cut each in two widthways. Put the pan with the husks and thyme on high heat and, once they begin to smoke (after about four minutes), put the corn in the colander, place inside the hot pan and cover tight with a lid. Leave on high heat for five minutes, remove from the heat, then leave, covered, for five minutes more. Take off the lid and set the pan aside until the corn comes to room temperature. Stand each corn half on a work surface and, using a large, sharp knife and cutting from top to bottom, shave off rows of kernels. Try to cut deep enough into the cob so that some of the kernels come off in clusters - this isn't essential, it just looks good. In a large mixing bowl, whisk together the lime juice, maple syrup, olive oil, chilli and some salt. Add the herbs and spring onion, toss and taste for seasoning. Gently mix in the corn and serve.