GRILLED AREPAS WITH SALSA (SOUTH AMERICAN CORN CAKES)
This is a bit easier than the other grilled arepa recipe I posted, as it uses premade arepas. Some supermarkets and Latino markets carry these, in the dairy section. They can also be found online. Adapted from Steven Raichlen's Planet Barbecue! The salsa ingredients can be chopped in a food processor. NOTE: I have used "corn cakes" as the ingredient name, because the software does not recognize arepas as an ingredient.
Provided by Chocolatl
Categories Colombian
Time 10m
Yield 7 arepas
Number Of Ingredients 10
Steps:
- Combine onions, peppers, garlic, cilantro, vinegar, and lime juice.
- Toss to mix.
- Season with salt to taste.
- Add more lime juice if desired. There should be about 1 1/2 cups of salsa.
- Salsa can be made several hours in advance.
- Preheat grill to high.
- Brush and oil grill very well.
- Lightly brush both sides of arepas with some of the melted butter.
- Arrange arepas on grill, and and grill until toasted and brown, about 2 minutes.
- Turn over with a spatula or tongs and grill on other side about 2 minutes.
- Transfer arepas to a platter and brush with any remaining butter.
- Top each arepa with some of the salsa.
- Serve immediately.
Nutrition Facts : Calories 65.1, Fat 5, SaturatedFat 3.1, Cholesterol 13.1, Sodium 37.6, Carbohydrate 4.8, Fiber 0.6, Sugar 1, Protein 0.8
SWEET GRILLED CORN
A perfect summertime side dish of fresh sweet corn grilled in a savory herb mixture.
Provided by Josh & Elizabeth
Categories Side Dish Vegetables Corn
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Soak corn in cold water for 1 to 3 hours.
- Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese.
- Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
- Preheat an outdoor grill for medium heat.
- Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 28.7 g, Cholesterol 36 mg, Fat 17.6 g, Fiber 4.2 g, Protein 7.4 g, SaturatedFat 9.1 g, Sodium 635.5 mg, Sugar 4.7 g
CORN CAKES
Make and share this Corn Cakes recipe from Food.com.
Provided by James Craig
Categories Grains
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Combine corn, onion, milk, with the beaten egg in a bowl.
- Combine flour, baking powder and salt in a separate bowl.
- Add corn mixture and mix just enough to moisten.
- Drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.
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GRILLED CORN CAKES RECIPE - ROLLIE WESEN | FOOD & WINE
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Servings 12Total Time 55 mins
- Light a grill. Shuck the corn, leaving on the last thin layer of green husk. Grill the ears over a hot fire, turning them frequently, until charred all over, about 10 minutes. Transfer the ears to a large bowl. Cover with plastic wrap and let steam for about 20 minutes. Unwrap the corn and cut the kernels off the cobs; you should have about 2 cups of kernels.
- Preheat the oven to 350°. In a large bowl, whisk together the flour, salt, baking powder, Old Bay and a pinch of cayenne. In a small bowl, beat the egg with the buttermilk and whole milk and pour the mixture over the flour. Add the corn kernels. Using a rubber spatula, stir lightly just until the ingredients are blended.
- Lightly oil a large cast-iron skillet and set it over moderately high heat. When the skillet is hot, add four 1/4-cup-size dollops of batter, spacing them evenly. Add 1/2 tablespoon of butter to the skillet and tilt to let the butter run under the cakes. Cook the corn cakes until browned on the bottom, about 3 minutes. Turn and cook until lightly browned on the second side, about 1 minute longer. Transfer the corn cakes to a rimmed baking sheet; repeat with the remaining batter and butter. Reheat the corn cakes in the oven for about 3 minutes and serve hot.
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