Smoky Corn Salad Recipes

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.

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:

• Heat a 12-inch cast iron or other heavy skillet on medium-high until hot. Add corn kernels and cook 3 minutes or until browned, stirring occasionally. Stir and cook at high heat until it starts to roast - cook about 10 minutes longer - stirring. Cook in 1/8 C coconut oil Note: If you are grilling your dinner, place 4 ears husked corn on grill and cook until kernels are browned. Cool slightly and cut kernels from cobs. Proceed as directed below. Transfer to large bowl and immediately stir in fresh lime juice and chile powder. Cool slightly, then stir in finely chopped red pepper, cilantro leaves, and salt.

HONEY BUTTER GRILLED CORN

Steps:

• Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
• Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
• Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
• Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
• When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.

SUMMERY CORN SALAD

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Spread 1 teaspoon butter on each ear of corn and sprinkle ears with garlic powder. Wrap corn in aluminum foil.
• Grill wrapped ears until corn kernels are hot and steaming, about 15 minutes. Unwrap ears and grill until kernels are lightly browned, about 5 more minutes, turning once. Let corn cool and cut kernels from the cobs.
• Gently stir corn, black beans, and cilantro together in a salad bowl. Whisk olive oil, red wine vinegar, lime juice, garlic, sugar, cumin, chili powder, salt, and black pepper in a separate bowl; pour dressing over corn mixture and toss gently to coat.

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.

SMOKY HAM AND CORN SALAD

Steps:

• Whisk sour cream, vinegar, paprika, and salt in a large bowl. Add frisée (or salad greens), tomato, corn, croutons, and ham; toss to coat.