Chipotle Mayo With Oregano Panko Grilled Corn Food

EVERYTHING BAGEL GRILLED CORN

Steps:

• Preheat a grill or grill pan to high heat.
• Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes.
• Using a spatula or butter knife, spread some of cream cheese over each ear of corn, covering the kernels completely. Sprinkle all sides with about a tablespoon of the everything bagel seasoning.

KATIE'S CHIPOTLE MAYO

Steps:

• In a small bowl, mix together the mayonnaise, lime juice and chipotle until completely combined.

SAUTEED OCTOPUS WITH OREGANO

Steps:

• In a large stockpot, bring water to a boil and then reduce to a simmer. Add whole octopus, and simmer for 1 hour. Remove octopus from boiling water, and let cool at room temperature for 15 minutes. Cut the tentacles from the head, and discard the head. Chop the tentacles into small pieces. Heat a large saute pan with olive oil over medium heat, add the octopus, green pepper, tomatoes, olives, oregano, and vinegar. Saute for 10 minutes. Serve immediately.

GRILLED CORN ON THE COB WITH CHIPOTLE MAYONNAISE

Steps:

• Light a medium-hot grill while you prepare your corn. Remove the outer leaves of the husk, leaving two layers. Gently pull down the remaining leaves, pull off the silk and fold the husks back up, covering the corn. Cut 12 to 24 pieces of butcher's string about six inches long, and moisten them with water. Tie the cobs at the top and midway down with the wet string. Place in a bowl or a sink full of cold water, and soak for 15 to 30 minutes while you prepare the chipotle dip.
• Place the garlic in a mortar and pestle with 1/4 teaspoon salt, and mash to a smooth paste. Add the chipotle, and mash together with the garlic. Stir in the chipotle sauce, mayonnaise and yogurt, and mix together well.
• When the coals of your grill are medium-hot, remove the corn from the water and pat dry. Place on the grill, and grill until the corn is uniformly charred, turning the ears often. This could take anywhere from 10 to 20 minutes, depending on the heat. Remove from the grill and, holding onto the ears with a kitchen towel, cut away the strings and remove the leaves. Wrap the corn in a kitchen towel to keep warm.
• Serve with the chipotle dip. Place a generous spoonful on a plate, and roll the corn in it or spread it on the corn with a knife.