Shredded Charred Corn Salad Food
CHARRED CORN SALAD WITH BASIL AND TOMATOES
Provided by Bon Appétit Test Kitchen
Categories Salad Tomato Side Picnic Vegetarian Quick & Easy High Fiber Low Sodium Backyard BBQ Dinner Basil Corn Summer Grill Grill/Barbecue Low Cholesterol Vegan Party Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
- Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.
CHARRED CORN SALAD-STUFFED GRILLED CHEESE SANDWICHES
Inspired by Mexican esquites, this grilled cheese sandwich is filled with a creamy, spicy and garlicky corn mixture and plenty of melty cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 sandwiches
Number Of Ingredients 13
Steps:
- Preheat a cast-iron griddle pan over high heat. Alternatively, prepare a grill for high heat and clean and oil the grates.
- Place the corn on the griddle or grill and cook, turning, until charred in spots, about 8 minutes. Transfer to a cutting board. Reduce the heat to low if using a griddle pan or prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn off the middle burner and turn the remaining 2 burners down to medium heat.
- Meanwhile, whisk the crema, mayonnaise, ancho chile powder, cayenne and 1/4 teaspoon salt in a medium bowl. Put 5 heaping tablespoons of the mixture in a small bowl and set aside.
- When the corn is cool enough to handle, cut off the kernels and put in the medium bowl with the remaining sauce. Stir in the Cotija, cilantro, garlic and lime juice.
- If using a griddle pan, preheat the oven to 200 degrees F.
- Lay the bread slices on a cutting board and spread evenly with the reserved sauce. Flip over 6 slices and top each with 1/4 cup Oaxaca cheese, 1/4 cup of the corn mixture and an additional 1/4 cup Oaxaca cheese. Top with the remaining 6 slices of bread, sauce-side up.
- Put 3 sandwiches on the griddle or all 6 sandwiches in the middle of the grill. Press down with a metal spatula and cook until browned, about 3 minutes for the griddle and 2 minutes for the grill. Flip, press down and cook until browned and the cheese melts, about 3 minutes for the griddle and 2 minutes for the grill. If using a griddle pan, transfer to a rimmed baking sheet and keep warm in the oven. Repeat with the remaining 3 sandwiches. Slice each sandwich in half and serve.
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