GRILLED CORN SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 27m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat grill or broiler to medium heat.
- Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
- In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
- Toss the salad with the dressing and serve at room temperature.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
GRILLED STEAK WITH GREEK CORN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
- Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.
- Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.
WILD ROCKET AND GRILLED CORN SALAD
Ingredients3 tablespoons orange zest4 cobs of corn1/4 cup orange blossom honey1/4 cup white balsamic vinegar3 tablespoons orange blossom water3 tablespoons orange juiceHandful chopped fresh basilHandful chopped fresh mint1 package rocket (arugula), washed1/2 cup extra-virgin olive oilFine sea salt and freshly ground black pepperMethodStep 1Bring a large pot of water to a boil and par boil the corn. Remove the corn from the water and set aside. Step 2Preheat a grill or grill pan over medium heat. Step 3Grill the corn until lightly charred and the kernels are tender. Let cool slightly, and then slice the kernels off the cobs. In a saucepan, combine the honey, vinegar, orange blossom water, orange zest and orange juice and bring to a simmer over medium-low heat. Simmer until slightly thickened, about 7 minutes. Step 4In a large bowl, toss the corn with the dressing and the fresh herbs. Step 5To serve: On each plate compose a small stack of rocket and drizzle with the extra-virgin olive oil and a pinch of sea salt and pepper. Top with 2 tablespoons of corn mixture.
Provided by admin
Categories Recipe Type: Gluten Free, Salad
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and par boil the corn. Remove the corn from the water and set aside.Â
- Preheat a grill or grill pan over medium heat.Â
- Grill the corn until lightly charred and the kernels are tender. Let cool slightly, and then slice the kernels off the cobs. In a saucepan, combine the honey, vinegar, orange blossom water, orange zest and orange juice and bring to a simmer over medium-low heat. Simmer until slightly thickened, about 7 minutes.Â
- In a large bowl, toss the corn with the dressing and the fresh herbs.Â
- To serve: On each plate compose a small stack of rocket and drizzle with the extra-virgin olive oil and a pinch of sea salt and pepper. Top with 2 tablespoons of corn mixture.
WARM ROCKET SALAD
Warm salads can be blooming amazing or a complete disaster. First, you have got to get your hungry guests around the table before you plate up, so as soon as their bums are on the chairs, you are tossing the warm ingredients in with the rocket leaves. Boom, boom, boom on a plate and it's in front of them.
Provided by Jamie Oliver
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel, halve, and quarter the onions then quarter again, to give you 8 pieces from each onion. Heat a frying pan and fry off the rashers of pancetta until crisp. Add a couple of lugs of olive oil to the pan, and add the sprigs of thyme, the onions, and pine nuts with a pinch of salt. Toss around and fry on a medium heat for about 5 minutes until caramelized and sweet (not black!).
- Then, throw everything into a salad bowl with the rocket or any nice salad leaves. Drizzle generously with balsamic vinegar, this will make a natural dressing as it mixes with the olive oil. Serve with some shaved Parmesan over the top, you can use a potato peeler to do this. Munch away.
GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA
Steps:
- Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
- Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak.
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