QUINOA-CORN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.
GRILLED CHICKEN SINALOA-STYLE WITH GRILLED CORN, BLACK BEAN AND
From Bobbie Flay, Prep time does not include refrigeration time 4 hrs - 8 hrs. No instructions were given for grilling the corn -- only the onions. However, there are instructions on the net for grilling corn with or without the husks.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Whisk the rice vinegar, canola oil, lime juice, orange juice, ancho chile powder, paprika, cinnamon, allspice, chile de arbol, ground cloves and garlic in a bowl.
- Place the chicken pieces on a large baking dish. Pour the vinegar mixture over the chicken and rub it into each piece of chicken. Cover the chicken and refrigerate for at least 4 hours and up to 8 hours.
- Remove the chicken from the refrigerator 30 minutes before grilling. Remove the chicken from vinegar mixture and place on a baking sheet.
- Heat a grill for indirect grilling. Add the wood chips to the coals or to a wood chip box and place on the gas briquettes. Close the grill cover and heat the grates about 10 minutes.
- Place the chicken over the direct heat, skin-side down. Grill the chicken until golden brown and slightly charred - about 5 minutes. Flip the chicken and cook 5 minutes longer. Move the chicken to the cooler part of the grill, close the grill cover and continue grilling until an instant-read thermometer inserted into the chicken registers 160 degrees F for white meat and 165 degrees F for dark meat, about 15 minutes. Transfer the chicken to a platter and loosely tent with foil.
- Serve with Relish:.
- Bring 1 cup of water to a boil in a small pot over medium heat. Add 1 teaspoons salt and 1/4 teaspoons pepper and stir in the quinoa. Cover the pot and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove the pot from the heat and let sit covered. Fluff the quinoa with a fork and transfer to a large bowl.
- Heat the grill to high for direct grilling. Grill corn (no directions given) - your preference. Brush the green onions with the canola oil and sprinkle with salt and pepper. Grill the onions until soft and slightly charred, about 2 minutes each side. Remove the onions from the grill and coarsely chop. Stir the corn, beans, olive oil, and lime juice in a bowl. Add the quinoa and chopped green onions. Sprinkle with salt and pepper. Keep the relish at room temperature for at least 30 minutes before serving to allow the flavors to meld. Stir in the cilantro and oregano and serve along with grilled chicken.
Nutrition Facts : Calories 2212.3, Fat 146.3, SaturatedFat 34.5, Cholesterol 487.6, Sodium 532.5, Carbohydrate 96.4, Fiber 19.1, Sugar 15.6, Protein 134.6
CHARCOAL GRILLED CORN WITH SOUR CREAM AND CHILE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 5
Steps:
- Pull all of the husks back from the corn without removing it. Pull off and remove all the silk, using a soft brush to get the last stubborn strands. Return the husks to their original position and twist the tops.
- In a large deep bowl, cover the corn with cold water and weight down with a plate to keep them all submerged. Let the corn soak for 1 hour. Meanwhile, light a charcoal fire and let it burn until the coals are medium hot. Set the grill rack 4 inches from the hot coals. Lay the corn on the grill rack and roast for 15 to 20 minutes, turning frequently with tongs. Pull back some husks to test the kernels for doneness if desired. Remove from the grill, let cool for a few minutes and pull the husks back to the base again so that you can use them as a handle for picking up the corn. Set aside until ready to serve the rest of the meal. Brush the corn with the butter and return it to the grill rack for about 10 minutes, turning frequently, until nicely browned. Sprinkle the corn with the chile powder and pass the sour cream and cheese at the table for guests to help themselves.
GRILLED CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE
A delicious summer salad! I use a bit less of the cumin for my family's taste. I have used the frozen corn with good results as well. The flavors mix SO well together, make sure you give them a chance to marry. Prep time does not include the chilling time. Adapted from Food Network, the Giada Show. Hope you enjoy!
Provided by Scoutie
Categories Low Cholesterol
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For the salad:
- Preheat a gas or charcoal grill.
- Peel back the corn husks. Remove the silks and replace the husks.
- Soak the corn in cold water for 30 minutes.
- Drain and place on the grill for 10 to 15 minutes.
- Cool completely and remove the husks.
- Using a sharp knife, remove the corn kernels.
- In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
- For the vinaigrette:
- In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin.
- Slowly add the oil, whisking constantly until the mixture thickens.
- Season with salt and pepper, to taste.
- Pour the vinaigrette over the salad and toss well.
- Refrigerate for 1 hour, and toss again, before serving.
Nutrition Facts : Calories 505.4, Fat 20.8, SaturatedFat 2.9, Sodium 331.4, Carbohydrate 70.5, Fiber 15.6, Sugar 16, Protein 15
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