CHARRED CORN WITH BACON LARDONS AND RED ONION
Provided by Marc Murphy
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Clean ears of corn and place on a baking sheet, then roast until the corn starts to char, about 25 minutes. Let cool, then cut off corn kernels and set aside.
- Add lardons to a medium skillet over medium-high heat and cook until crispy, about 8 minutes. Remove with a slotted spoon, then add the red onion and cook in the bacon fat. Sprinkle with salt, then add the garlic and cook until fragrant. Add the corn and season again. Turn off heat, add the basil and season again if necessary.
- Mix together the vinegar, oil and a pinch of salt. Toss with the corn.
CHARRED CORN AND PEPPERONCINI RELISH WITH BASIL
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Light a grill and preheat for at least 10 minutes or preheat a grill pan.
- In a large bowl, whisk the vinegar with the sugar until dissolved. Add the onion, pepperoncini and a pinch of salt and let stand while you grill the corn.
- Brush the corn with vegetable oil and season with salt and pepper, then grill over moderately high heat, turning frequently until tender and blistered in spots. Let cool slightly, then, using a serrated knife, cut the kernels off the cobs.
- Add the corn and the 1 tablespoon of oil to the onions and toss; season with salt and pepper. Let the relish stand for at least 15 minutes, stirring occasionally, to let the flavors meld. Add the basil just before serving.
CHARRED CORN RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield About 4 cups
Number Of Ingredients 0
Steps:
- Toss 1 diced English cucumber and 1 diced red bell pepper with 2 teaspoons kosher salt in a colander. Let drain 30 minutes, then pat dry. Meanwhile, grill 4 ears of corn over high heat, turning, until charred, 8 minutes; cut off the kernels. Bring 2 cups apple cider vinegar, 1/2 cup sugar, 1 tablespoon mustard seeds, 1/2 teaspoon ground turmeric and 1 tablespoon salt to a boil in a large skillet. Simmer until reduced to 1 cup, 8 to 10 minutes. Add the cucumber and bell pepper; cook 3 more minutes. Stir in the corn and 3 sliced scallions; refrigerate until ready to serve.
CORN RELISH
Steps:
- Cut corn from cobs. Measure out 8 cups of corn in a 10 quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn. In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more. Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes.
CHARRED CORN SALAD WITH CREAMY TOMATILLO DRESSING
Provided by Kelsey Nixon
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined. Set aside 1/2 cup of the guacamole for the creamy tomatillo dressing, and use remaining guacamole for another recipe.
- For the charred corn salad: Preheat a grill pan over high heat. Brush or rub each ear of corn with the canola oil and sprinkle with salt and black pepper. Grill the corn until it gets a nice char, 2 to 3 minutes per side. Set aside until cool enough to handle, about 5 minutes. Stand each ear stalk-end down, in a wide, shallow bowl and slice the kernels off using your knife.
- Combine the corn kernels, lime juice, avocado, Fresno chiles and red onions in a large bowl.
- For the creamy tomatillo dressing: Mix together the mayonnaise, 1/2 cup tomatillo guacamole, hot sauce, chili powder and cumin. Add to the corn salad and toss to combine.
- Fold in the cilantro and crumbled cotija and season with salt.
- Serving suggestion: Portion the salad into small cups, squeeze additional lime over the top, and serve with a spoon.
CHARRED SWEETCORN SALSA
Griddle corn on the cobs then toss with lime juice, avocado and red onion for a sweet and smoky side dish
Provided by Cassie Best
Categories Side dish
Time 25m
Yield Serves 8 as a side
Number Of Ingredients 7
Steps:
- Heat a griddle pan. Cook the corn on the cobs in the hot pan, brushing with the olive oil and seasoning as they cook. Turn the corns now and then, until cooked with nice charred lines, about 10 mins. Once cooked, transfer to a plate and leave to cool.
- Halve the avocados and remove the stones. Peel, then cut into chunky pieces. Toss through the half of the lime juice and zest.
- Hold the corn firmly on a chopping board and cut away the kernels. Mix the avocado with the sweetcorn and red onion, coriander leaves, a good pinch of salt and the remaining lime juice and zest. Keep chilled until ready to serve.
Nutrition Facts : Calories 176 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
ROASTED CORN RELISH
This relish combines several different sweet grilled vegetables (corn, bell peppers, green onions) with cilantro, chiles and lime. Adapted from a recipe by Joshua Bousel at Serious Eats. http://bit.ly/oYPpNr
Provided by DrGaellon
Categories Corn
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare a hot charcoal grill or preheat gas grill to high. Cover and preheat grill grate for 5 minutes.
- Lightly butter each ear of corn, then season with salt and pepper. Wrap each ear in aluminum foil.
- Clean and oil the grill grate. Place the corn, red pepper, and jalapeno on the grill and cover. Grill red pepper and jalapeno until they start to blister, but not blacken, on each side. Grill corn until it's lightly charred all over. Remove pepper, jalapeno, and corn to a cutting board as they are done.
- Brush green onions lightly with oil and place on the grill. Cook until softened and lightly browned on both sides. Remove to cutting board.
- In a medium bowl, cut kernels off each ear of corn. Remove seeds and ribs from jalapeno and red pepper, then dice and add to bowl with corn. Thinly slice green onions and add to corn and peppers along with cilantro, lime juice, lime zest, sugar, chili powder, and cumin. Stir to combine. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator.
Nutrition Facts : Calories 65.8, Fat 2.2, SaturatedFat 1, Cholesterol 3.8, Sodium 6.2, Carbohydrate 11.5, Fiber 1.8, Sugar 3.2, Protein 1.9
FRESH CHARRED CORN RELISH
This is a fast and easy recipe to put together....everything can be done in advance. Spectacular with fresh corn on the cob.
Provided by Abby Girl
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grill.
- Lightly coat corn with cooking spray.
- Place corn on grill rack; grill 20 minutes, turning occasionally.
- Cool completely.
- Cut kernels from ears of corn; place in a medium bowl. Discard cobs.
- Add bell pepper, tomatoes, onions, and chipotle chile to bowl; toss well. Combine juice and remaining ingredients in a small bowl, stirring with a whisk.
- Drizzle juice mixture over corn mixture; toss well.
- Cover and chill at least 30 minutes.
Nutrition Facts : Calories 104.4, Fat 2.3, SaturatedFat 0.2, Sodium 78.8, Carbohydrate 21.8, Fiber 2.8, Sugar 4.1, Protein 3
More about "charred corn relish food"
GRILLED CORN SALAD WITH FRESH CORN - TASTE AND TELL
From tasteandtellblog.com
Reviews 6Category Side DishCuisine AmericanTotal Time 1 hr
- Heat a grill to medium-high. Add the corn and grill until charred, turning occasionally, about 15 minutes. Cool the corn completely.
- Cut the kernels from the cobs and place in a medium bowl. Add the bell pepper, tomatoes and green onions.
- In another small bowl, combine the chipotle chile, lime juice, vegetable oil, sugar, salt and cumin. Whisk to combine. Pour over the corn and toss to combine.
SKILLET CHARRED CORN – A TRICK NOT TO BE SKIPPED!
From tastythriftytimely.com
Reviews 1Total Time 15 minsCategory Side Dish
GRILLED CORN RELISH - COOKING WITH CURLS
From cookingwithcurls.com
LOBSTER BéARNAISE TOASTS WITH CHARRED CORN RELISH
From cbc.ca
GRILLED GOAT CHEESE WITH CORN RELISH RECIPE - FOOD
From foodandwine.com
CHARRED CORN - BLACKENED CORN - THE FAMILY FOOD …
From thefamilyfoodkitchen.com
CHARRED AND RAW CORN SALAD WITH TOMATILLO RELISH | EYESWOON
From eye-swoon.com
GRILLED SALMON WITH CHARRED-CORN RELISH RECIPE - FOOD HOUSE
From foodhousehome.com
CORN RELISH WITH ROASTED PEPPERS RECIPE - GRACE PARISI - FOOD
From foodandwine.com
LOBSTER BéARNAISE TOASTS WITH CHARRED CORN RELISH - CBC.CA
From cbc.ca
CORN RELISH | CANADIAN LIVING
From canadianliving.com
GRILLED CORN RELISH RECIPE - SERIOUS EATS
From seriouseats.com
CHARRED CORN RELISH RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
CHARRED CORN PANZANELLA RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
BEST CHARRED CORN SALAD RECIPE - HOW TO MAKE CHARRED CORN SALAD
From countryliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love