Charred Corn Salad With Mint Parsley And Cilantro Recipe 475

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CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING



Corn and Scallion Salad with Cilantro-Mint Dressing image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup fresh mint leaves, chopped
1/4 cup fresh cilantro or parsley leaves
1/4 cup white wine vinegar
1 to 2 teaspoons honey
Kosher salt and freshly ground black pepper
6 large ears corn, husks and silks removed
1/4 cup light olive or canola oil
Canola oil, for brushing
2 cups baby mixed greens
6 scallions, green and pale green parts thinly sliced
1/2 cup crumbled feta or farmer's cheese

Steps:

  • Combine the mint, cilantro, vinegar, 1 teaspoon of the honey and some salt and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste, and then add more honey, salt and pepper as desired. Set aside for later use.
  • Preheat the grill to medium-high.
  • Brush the corn with some canola oil, and then season with salt and pepper. Grill, covered, until charred on all sides and the corn is tender, 2 to 3 minutes per side. Cool slightly and remove the kernels from the cobs. Combine the corn, greens and green onions in a bowl, then season with salt and pepper. Add some of the dressing and toss to coat. Top with the cheese and another drizzle of dressing. Serve immediately.

CHARRED CORN SALAD WITH MINT, PARSLEY AND CILANTRO RECIPE - (4.7/5)



Charred Corn Salad with Mint, Parsley and Cilantro Recipe - (4.7/5) image

Provided by á-174535

Number Of Ingredients 11

4 large ears of corn, shucked
Extra virgin olive oil, to taste
Salt, to taste
Freshly ground pepper, to taste
1/2 small red onion, thinly sliced
2 1/2 tablespoons fresh lime juice
1 teaspoon pure maple syrup
1 jalapeño, seeded and thinly sliced
3 tablespoons torn mint leaves
3 tablespoons torn parsley leaves
3 tablespoons torn cilantro leaves

Steps:

  • Heat a large grill pan. Brush the corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes. Let cool. Meanwhile, in a small bowl, combine the onion and lime juice and let stand for 10 minutes. Stir in the syrup, jalapeño and 2 tablespoons of oil and season with salt and pepper. Working in a large bowl, cut the kernels off the cobs in sections. Add the onion dressing and toss. Add the mint, parsley and cilantro and toss again. Serve warm.

CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING



Corn and Scallion Salad with Cilantro-Mint Dressing image

"Farmer's cheese has a nice creamy flavor. If you can't find it, sub in feta or ricotta salata," says Bobby.

Provided by Bobby Flay

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/2 cup fresh mint leaves, plus more for garnish
1/4 cup fresh cilantro or parsley leaves
1/4 cup white wine vinegar
1 to 2 teaspoons clover honey
Kosher salt and freshly ground black pepper
1/4 cup olive or canola oil
9 large ears corn, husks removed
Canola oil, for brushing
Kosher salt and freshly ground black pepper
6 scallions, green and pale green parts only, thinly sliced
1/2 cup crumbled fresh farmer's cheese or feta cheese

Steps:

  • Make the dressing: Combine the mint, cilantro, vinegar, 1 teaspoon of the honey, and salt and pepper to taste in a blender. Blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste and add more honey, salt and pepper as desired. Set aside.
  • Heat a grill to medium high.
  • Brush the corn with some canola oil, then season with salt and pepper. Grill, covered, until lightly charred on all sides and tender, 2 to 4 minutes per side. Let cool slightly, then cut the corn kernels from the cobs and place them in a large bowl.
  • Add the scallions to the bowl and season with salt and pepper. Add some of the dressing and toss to coat. Transfer to a platter; top with the cheese, mint and another drizzle of the dressing. Serve immediately.

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  • Heat a large grill pan. Brush the corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes. Let cool.
  • Meanwhile, in a small bowl, combine the onion and lime juice and let stand for 10 minutes. Stir in the syrup, jalapeño and 2 tablespoons of oil and season with salt and pepper.
  • Working in a large bowl, cut the kernels off the cobs in sections. Add the onion dressing and toss. Add the mint, parsley and cilantro and toss again. Serve warm.


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