Bobby Flay Corn Salad Food

CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING

Steps:

• Make the dressing: Combine the mint, cilantro, vinegar, 1 teaspoon of the honey, and salt and pepper to taste in a blender. Blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste and add more honey, salt and pepper as desired. Set aside.
• Heat a grill to medium high.
• Brush the corn with some canola oil, then season with salt and pepper. Grill, covered, until lightly charred on all sides and tender, 2 to 4 minutes per side. Let cool slightly, then cut the corn kernels from the cobs and place them in a large bowl.
• Add the scallions to the bowl and season with salt and pepper. Add some of the dressing and toss to coat. Transfer to a platter; top with the cheese, mint and another drizzle of the dressing. Serve immediately.

GRILLED CORN AND TOMATO-SWEET ONION SALAD WITH FRESH BASIL DRESSING AND CRUMBLED BLUE CHEESE

Steps:

• Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
• Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.

CHILAQUILES STRATA WITH TOMATILLO SALSA AND TOMATO-CORN-AVOCADO SALAD WITH GREEN ONION VINAIGRETTE

Steps:

• For the tomatillo salsa: Preheat the oven to 425 degrees F. Combine the tomatillos, garlic and onion on a baking sheet. Toss with the canola oil and some salt and pepper to combine. Roast in the oven until the mixture is slightly charred and soft, stirring once, about 30 minutes. Remove from the oven and let cool slightly. Reduce the oven heat to 375 degrees F.
• Transfer the mixture to a food processor and process until coarsely chopped. Add the spinach, cilantro, chipotle, lime juice and some salt and pepper and process until smooth. Taste, and add some honey as desired to balance the acidity of the tomatillos. Measure out 1 cup and transfer the rest to a serving bowl.
• For the strata: Butter a 9-by-13-inch baking dish. Whisk the eggs in a medium bowl until smooth. Add the milk, 1 cup of the tomatillo salsa, half of the Cheddar, half of the Monterey Jack and the cilantro and stir until combined. Stir in the chips and let the mixture sit for 15 minutes. Scatter the remaining Cheddar and Monterey Jack on top.
• Transfer the mixture to the prepared baking dish and bake until lightly golden brown and puffed, about 30 minutes. Remove from the oven, top with the cotija and bake for another 5 minutes.
• While the strata bakes, make the salad: Heat the canola oil in a medium skillet over medium heat. Add the corn and cook, tossing, just to warm, about 30 seconds. Add the tomatoes, avocados, parsley and some salt and pepper and toss gently once or twice.
• Combine the green onions, lime juice, mustard and some salt and pepper in a bowl. Whisk in about 1/3 cup olive oil to combine; taste, add more oil or honey as desired.
• Pour the green onion vinaigrette around the corn mixture and fold gently to combine. Let the salad sit at room temperature for about 15 minutes before serving.
• Let the casserole sit for 10 minutes before serving. Serve with the tomato-corn-avocado salad and the remaining tomatillo salsa.

CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING

Steps:

• Combine the mint, cilantro, vinegar, 1 teaspoon of the honey and some salt and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste, and then add more honey, salt and pepper as desired. Set aside for later use.
• Preheat the grill to medium-high.
• Brush the corn with some canola oil, and then season with salt and pepper. Grill, covered, until charred on all sides and the corn is tender, 2 to 3 minutes per side. Cool slightly and remove the kernels from the cobs. Combine the corn, greens and green onions in a bowl, then season with salt and pepper. Add some of the dressing and toss to coat. Top with the cheese and another drizzle of dressing. Serve immediately.

GRILLED CORN

Steps:

• Preheat grill. Peel away the outer husk without actually removing it, remove the inner silky threads, then wrap the outer husk back around the ear. Soak the ears in water for 10 minutes, place on the grill and grill for 15 to 20 minutes. Brush with butter and sprinkle with salt.

GRILLED CORN-SWEET ONION SALAD

Steps:

• Preheat grill. Brush the blanched corn with oil and season with salt and pepper to taste. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl.
• Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper.

SUCCOTASH SALAD

Steps:

• Whisk oil, vinegar, mustard, garlic and sugar together in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the vegetables, add the cilantro and mix to combine.;
• Combine all vegetables in a large bowl.

MESA GRILL'S SOUTHWESTERN POTATO SALAD

Steps:

• Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

PERFECTLY GRILLED CORN ON THE COB

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.

SOUTHWESTERN PASTA SALAD

Steps:

• Place cooked pasta in a large bowl, add peppers, onions, tomatillo, corn and lima beans. Place vinegar and chipotle peppers in a blender and blend until smooth. Slowly add olive oil until emulsified and season with salt and pepper to taste. Toss the salad with the dressing and add cilantro.

CRUNCHY AVOCADO SALAD

Steps:

• Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.

ROASTED STRIPED BASS WITH CORN RELISH AND CHIPOTLE POTATO SALAD

Steps:

• For the chipotle potato salad: Put the potatoes in a large pot, cover with cold water and add a generous amount of salt. Bring to a boil and cook until a skewer inserted in a potato meets with no resistance, about 25 minutes. Drain and transfer to a baking sheet. Let cool for 5 minutes, then slice into 1/4-inch-thick slices.
• While the potatoes are cooking, whisk together the mayo, vinegar, chipotle, mustard and 1/2 teaspoon pepper in a large bowl; add salt to taste. Add the potatoes, green onions and cilantro and mix gently to combine. Season with more salt and pepper, if needed.
• For the corn relish: Heat some canola oil in a saute pan over high heat. Add the corn, season with salt and pepper and cook until heated through, about 2 minutes. Add the piquillo peppers and jalapeno and cook for a few minutes longer.
• Transfer the corn mixture to a bowl, add the olive oil, green onions and lime zest and juice. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
• For the basil oil: Prepare an ice bath. Bring a small pot of water to a boil over high heat.
• Add the spinach to the boiling water and blanch for 20 seconds. Remove with tongs and plunge immediately into the ice bath. Let sit 5 minutes, then drain and squeeze out any excess water. Set aside.
• Combine the oil and basil leaves in a blender, add salt and pepper to taste and blend for a few minutes until the basil is completely pureed. Add some of the spinach (to make it greener). Strain through a fine-mesh strainer set over a bowl.
• For the striped bass: Preheat the oven to 250 degrees F.
• Brush a cazuela or small cast-iron pan with canola oil. Season the bass on both sides with salt and pepper. Put the bass fillets in the pan and roast until opaque in the center, about 30 minutes.
• Drizzle the fish with the basil oil and sprinkle with lemon zest. Serve with the potato salad and corn relish.

HEIRLOOM TOMATO AND GRILLED CORN PANZANELLA WITH SALMON

Steps:

• Whisk together the vinegar, mustard and honey in a small bowl. Whisk in the olive oil and season with salt and pepper.
• Put the tomatoes, corn, cucumbers and onions in a large bowl, add half of the dressing and toss to coat; season with salt and pepper. Let sit at room temperature for at least 15 minutes.
• Brush the bread slices with the olive oil, season with salt and pepper and tear into pieces. Chop most of the basil leaves, reserving some whole leave for rubbing the salmon and as a garnish. Just before serving, add the bread and chopped basil to the tomato salad.
• Heat a charcoal or gas grill to medium high for direct grilling. Rub each salmon fillet on both sides with some of the basil leaves, brush with canola oil and sprinkle with salt and pepper. Grill until golden brown on both sides and just cooked through, about 3 minutes per side.
• Put the salmon on a platter and drizzle each piece with a little of the remaining dressing. Top with the salad, drizzle with more of the dressing and garnish with basil leaves.

BOBBY FLAY MEXICALI CORN WITH LIME BUTTER

Steps:

• whisk together butter, lime zest, lime juice,honey, 1tsp salt in a small bowl. place in fridge until firm, approx 15 minutes or for up to 1 day.
• heat oil in large saute pan over high heat until it begins to shimmer. add onion, jalapeno, and bell pepper, cook until soft, 4-5 minutes. add garlic and cook for 30 seconds. stir in corn and cook until just heated thru, 2-3minutes.
• add butter and stir until it just begins to melt and coats the mixture/. remove from heat, season with salt and pepper and add cilantro.