Smoky Asparagus With Corn Salsa Food

GRILLED CORN SALSA

Steps:

• Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
• Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
• Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
• Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
• Serve with tortilla chips or as a topping for tacos.

SMOKY ASPARAGUS WITH CORN SALSA

Steps:

• Heat grill pan on medium-high heat. Meanwhile, mix sour cream, lime juice, adobo sauce and 1 Tbsp. cilantro until blended. Refrigerate until ready to use.
• Place corn, pepper and onion in hot grill pan. Add enough asparagus spears to fit in single layer on bottom of pan. Brush vegetables in pan evenly with half the dressing. Grill 8 to 10 min. or until corn and asparagus are crisp-tender and lightly browned, turning occasionally. Remove corn and cooked asparagus from pan. Add remaining asparagus to peppers and onions in pan; brush asparagus with remaining dressing. Cook 8 to 10 min. or until all vegetables are crisp-tender, turning occasionally. Remove all vegetables from pan; cool slightly.
• Cut kernels off corn cob; place kernels in medium bowl. Chop red pepper and onion. Add to corn; mix lightly.
• Place asparagus on platter; drizzle with sour cream mixture. Top with corn salsa, cheese and remaining cilantro.

SMOKY GRILLED CORN SALSA

Steps:

• Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn., In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.

ASPARAGUS SALSA

Steps:

• Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 2 minutes. Drain and rinse in cold water., In a large bowl, combine the asparagus, tomatoes, onion, jalapeno, cilantro, garlic, vinegar and salt. Cover and refrigerate for at least 4 hours, stirring several times. Serve with tortilla chips.

SIMPLE SMOKED ASPARAGUS

Steps:

• Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
• Place asparagus inside a disposable foil pan. Drizzle oil, salt, and pepper over the top. Toss to coat.
• Place the pan on the smoker rack and smoke for 30 minutes.

GRILLED SWORDFISH WITH CORN SALAD

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip.)
• While the grill's heating, pat the fish dry and make the salad: In a medium bowl, combine the rice vinegar, 3 tablespoons neutral oil, sesame oil and corn. Season with salt and pepper. Add the chives and cilantro on top (don't stir them in), and season with salt and pepper.
• When you're ready to grill, pat the fish dry again, then drizzle with 1 teaspoon salt and lightly coat with oil. Take the fish, salad, a tightly folded paper towel soaked with oil, tongs, a fish spatula and a serving platter to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
• Transfer to the platter. Toss the salad to combine, then top the fish right away with the salad, spooning extra dressing over the fish. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and sesame oil.

SMOKY GRILLED ASPARAGUS

Steps:

• Light a grill.
• In a shallow dish, whisk the mayo with the oil, lemon juice, garlic, paprika, salt and cumin. Add the asparagus and toss. Let stand for 30 minutes.
• Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, about 6 minutes.
• Serve warm.

SMOKY CORN & AVOCADO SALSA

Steps:

• Get the barbecue ready and wait until the coals are glowing white. Meanwhile, boil the corn in salted water for 5 mins. Cool under running water and pat dry.
• Barbecue the peppers for 10-15 mins, turning regularly, until the skins are charred. Put in a bowl, cover and leave until cool enough to handle. Barbecue the corn for 5 mins, turning regularly, until tender and blackened here and there.
• Discard the skins and seeds from the peppers, and dice the flesh. Shave the corn from the cobs, then mix with the peppers, spring onions, tomatoes, avocado, lime and seasoning. Tear in the coriander just before digging in.

SMOKED ASPARAGUS

Steps:

• Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C).
• Melt the butter in a small saucepan, stir in the garlic and cook over low heat until just tender. Remove from the heat and mix in the lemon juice, salt, and black pepper.
• Arrange the onions in the bottom of a large cast iron skillet or heat-resistant glass container. Spread asparagus spears over the onions. Drizzle the butter and garlic mixture over the asparagus. Place the uncovered skillet or baking dish on the top grate of the preheated smoker.
• Close the smoker and cook the asparagus until tender, about 1 hour.

SWEETCORN SALSA

Steps:

• Boil the corn for about 5 mins or until tender. Run under cold water and drain thoroughly. Cut the corn off the cob and put in a large serving bowl.
• Add the tomatoes, onion, red pepper, avocado, jalapeño pepper, coriander, lime juice and seasoning, and mix well. Crumble over the feta to serve.