GRILLED CORN ON COB WITH KIMCHI MAYO AND SCALLIONS
Steps:
- Prepare a grill for medium-high heat.
- Combine the mayonnaise, sour cream, kimchi brine and soy sauce in a small bowl.
- Toss the corn with the oil and season with salt and pepper. Grill the corn, turning occasionally, until cooked through and charred, 8 to 10 minutes. Remove from the heat, spread with the kimchi mayo and sprinkle with the scallions.
KIDS CAN MAKE: HAM AND SCALLION CREAM CHEESE PINWHEEL SANDWICHES
We use simple, no-stranger-to-lunch ingredients for these fun sandwich roll-ups. For little kids: Let them wash and spin-dry the lettuce. For big kids: Let them layer the ingredients and roll up the sandwiches.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 wraps
Number Of Ingredients 9
Steps:
- Carefully wash and dry the 4 largest outer romaine leaves, trying not to tear them. Cut the leaves at the base, where they were connected to the root; the leaves should be about 9 inches long. Using a vegetable peeler, shave the center rib so the leaves roll up more easily. Set aside.
- Stir the cream cheese, scallions, mustard, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl to combine.
- Lay 1 of the tortillas on a clean work surface, and place 1 of the romaine leaves neatly on top. Place 2 slices of the ham next to each other to fit neatly on top of the lettuce. Spread 2 tablespoons of the cream cheese mixture over the ham, then line up a quarter of the roasted pepper strips along one edge. Line up 1/4 cup of the shredded carrots on top of the peppers. Roll up the wrap tightly, starting from the edge with the peppers and carrots, so the wrap holds together with the peppers and carrots in the middle. Place the wrap seam-side down. Repeat with the remaining tortillas, peppers, carrots, ham and cream cheese mixture. Cut the wraps into 1-inch pieces, then skewer each piece from the top through the seam side with a toothpick or skewer.
CORN WITH SCALLION-LIME BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Pulse 1/2 stick softened butter, the grated zest of 1 lime, 2 sliced scallions and 1/4 teaspoon kosher salt in a food processor. Boil 4 ears corn until tender, about 4 minutes. Drain and spread with the butter. Season with salt and pepper.
GRILLED CORN ON COB WITH KIMCHI MAYO AND SCALLIONS
Grilled corn on the cob slathered in a tangy kimchi mayo is a welcome addition to the dinner table.
Provided by Molly Yeh
Categories grill,side,vegetables
Time 15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat.
- Combine the mayonnaise, sour cream, kimchi brine and soy sauce in a small bowl.
- Toss the corn with the oil and season with salt and pepper. Grill the corn, turning occasionally, until cooked through and charred, 8 to 10 minutes. Remove from the heat, spread with the kimchi mayo and sprinkle with the scallions.
SCALLION CREAM CHEESE
I used to buy the little 2 ounce cups of this from the bagel place I go to on my way to work. Now, I make it myself and bring my own bagels from home, to save money, and it saves a stop on the commute...gets me in the office earlier and OUT earlier! This stuff keeps well in the fridge for days but I just store mine in the fridge at work. I mark it, in magic marker "JUDY" and everyone know to leave it alone or incur the wrath of the queen.
Provided by Hey Jude
Categories Breakfast
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Put the cream cheese, scallions, milk and salt in the bowl of a food processor fitted with the steel blade and process until smooth.
- Put in an airtight container into the fridge. In my experience, it keeps well for about a week to 10 days.
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