GRILLED CORN SALAD
A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.
Provided by AMBERT77
Categories Side Dish Vegetables Tomatoes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
- Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.
Nutrition Facts : Calories 103 calories, Carbohydrate 19.7 g, Fat 2.8 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 43.4 mg, Sugar 4.3 g
BBQ GRILLED CORN
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat grill over medium-high heat.
- Husk corn and douse with lime juice, drizzle with oil and season with salt. Grill corn to char all over, 10 to 12 minutes.
- Combine vinegar and brown sugar over medium-low heat, stir in Worcestershire, grill seasoning, ketchup or tomato sauce, and hot sauce. Simmer a couple of minutes.
- Baste corn liberally with sauce and cook 1 minute longer. Remove from grill, cover corn with chopped green onion and serve.
GRILLED CORN, BACON AND CHILE CROSTINI
Steps:
- Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides and the kernels are soft, 10 to 15 minutes. Remove and set aside until cool, then cut the kernels off the cobs.
- Drizzle a saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the chiles and saute for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the vinegar. Toss in the scallions and remove from the heat.
- Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture. Call yourself a superstar!
CHEDDAR BACON WEDGE SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium skillet, fry the bacon slices until slightly crisp. Drain on paper towels and set aside to cool.
- In a large bowl, combine the mayonnaise, buttermilk, sour cream and garlic. Add the vinegar, Worcestershire, salt, pepper and cayenne and whisk until the mixture is totally smooth.
- Chop up the bacon into pieces. Cut the iceberg in half right through the middle, then cut the halves into wedges.
- Spoon a good amount of the dressing over each wedge so that it drips down the sides, then sprinkle on the cheese and bacon.
GRILLED WEDGE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1 head iceberg lettuce into 4 wedges. Brush the cut sides with olive oil and season with salt and pepper. Grill over medium-high heat until well marked, 1 to 2 minutes per cut side. Top with blue cheese dressing, chopped cherry tomatoes, chopped cooked bacon and crumbled blue cheese.
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- OPTIONAL GRILL: Preheat grill to medium heat (400 degrees F). Shuck corns and discard silks. Drizzle corn with olive oil and then lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Prepare the fully preheated grill by cleaning. Add the corn to the heated grill over direct heat. Grill corn about 10-12 minutes total, rotating every 3-4 minutes until bright yellow and lightly charred. (Alternatively, cut raw kernels of the cob and use in salad) Let grilled corn cool completely before cutting it off the cob. Cut the cooled corn off the cob and add to a large bowl.
- DRESSING: In a mason jar, combine the 1 tablespoon lime juice, 1 teaspoon lime zest, 1/4 cup olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon paprika, 1 teaspoon honey, and salt and pepper to taste (I add 1/2 teaspoon of each, but use less depending on how salted the corn is). Put lid on jar and shake vigorously to combine. Place in the fridge while preparing everything else. Shake again before dressing the salad.
- SALAD: Add the 1/2 cup diced cherry tomatoes to the bowl, the 3/4 cup thinly sliced green onions, the 1 cup English cucumbers (cut into half moons), 1/4 cup diced cilantro (See Note 1), 2 tablespoons diced basil, 2 tablespoons diced parsley, 1 tablespoon diced jalapeno, and the diced avocado (I like to squeeze the remaining lime juice from the dressing onto the avocado to keep it from browning too quickly). Gently toss to combine. Shake dressing again and drizzle over salad. Toss again and top with cheese. Enjoy soon after dressing. Salad doesn't store or sit well.
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