Grilled Corn Medley Food

GRILLED CORN MEDLEY

Steps:

• In a large bowl, combine all ingredients; toss to coat. Transfer to a disposable foil pan. Grill, covered, over medium-hot heat for 5 minutes; stir. Grill 3-5 minutes longer or until vegetables are tender.

GRILLED SUMMER VEGETABLE MEDLEY

Steps:

• In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.

CORN AND RED PEPPER MEDLEY

Steps:

• In a large skillet, heat the oil and cook the corn for about 2 minutes.
• Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
• Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.

SPICY CORN MEDLEY

Steps:

• Preheat grill over medium-high heat.
• Quick hit corn on grill to get a bit of color. Strip kernels off cob.
• Fine dice the peppers and onion. Place the butter into a saute pan over medium-high heat. Once melted, cook the peppers and onions until tender. Add sugar, salt and pepper, to taste. Add corn. Add tarragon at end.

GRILLED CORN WITH CHILI POWDER AND LIME

Steps:

• Grill corn over high heat, turning until lightly blackened in places and kernels are just tender when pressed, about 12 minutes.
• Cut each ear into 4 pieces. Transfer to a sturdy, medium-size paper bag and squeeze lime over corn. Sprinkle with chili powder and coarse salt. Close bag and shake to coat. Serve immediately from the bag or in a bowl.

CRUNCHY CORN MEDLEY

Steps:

• In a large serving bowl, combine the first 8 ingredients.
• In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved.
• Pour over corn mixture; mix well.
• Cover and chill for at least 3 hours.
• Stir just before serving; serve with a slotted spoon.

CORN AND RICE MEDLEY

Steps:

• Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
• Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
• In a serving bowl combine cooked rice, corn mixture and mint.