Far East Edamame Roasted Corn And Poblano Chile Recipes

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ROASTED CORN AND EDAMAME SALAD



Roasted Corn and Edamame Salad image

A bright and delicious summer salad of roasted corn and edamame in a creamy and light dressing.

Provided by Christin Mahrlig

Categories     Salad

Time 40m

Number Of Ingredients 12

4 ears of corn, (with husks on)
1 1/2 cups frozen edamame
2 tablespoons mayonnaise
1 1/2 tablespoons lime juice
1/2 tablespoon honey
1 small clove garlic, (minced)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil or vegetable oil
1/2 red bell pepper, (diced)
2 tablespoon finely diced red onion
1/4 cup sliced fresh basil

Steps:

  • Preheat oven to 350 degrees. Place corn, husks and all on a sheet pan and place in oven for 30 minutes. Let cool slightly and remove husks and silk. Using a serrated knife cut kernels from cob and place in a large bowl.
  • Cook edamame according to package directions. Drain and let cool. Add to corn.
  • In a small bowl, whisk together mayonnaise, lime juice, honey, garlic, salt and pepper. Gradually whisk in oil.
  • Pour dressing over corn/edamame. Toss to coat. Stir in red bell pepper, red onion, and basil.

Nutrition Facts : Calories 189 kcal, ServingSize 1 serving

ROASTED CORN WITH FOUR-CHILE BUTTER



Roasted Corn with Four-Chile Butter image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 2 servings

Number Of Ingredients 10

2 Anaheim peppers
2 poblano peppers
2 jalapeno peppers
12 ears fresh corn, shucked and halved
Vegetable oil, for brushing
Kosher salt and freshly ground black pepper
3 sticks (1 1/2 cups) salted butter
1 tablespoon chili powder
1 lime, zested and juiced
1/4 cup chopped fresh cilantro

Steps:

  • Carefully roast the chile peppers over the flame of your stovetop, on a grill or under the broiler. Using tongs, flip and move them around until their skins are completely charred. Transfer the chiles to a resealable plastic bag, seal the bag and let them steam for 10 minutes. Peel, seed and dice the chiles; set aside.
  • Preheat the oven to 375 degrees F.
  • Put the corn on a baking sheet, brush with vegetable oil and season with salt and pepper. Roast, turning halfway through, until cooked, 10 to 12 minutes.
  • Meanwhile, melt the butter in a small saucepan. Add the diced chiles, chili powder, lime zest and juice, 1 teaspoon salt and 1 teaspoon black pepper and stir. Cook on low for 2 to 3 minutes to allow the flavors to meld.
  • Transfer the corn to a serving platter (or a foil pan with a cover if transporting) and pour the chili butter over the corn. To serve, garnish with the chopped cilantro.

STUFFED POBLANOS WITH ROASTED CORN



Stuffed Poblanos With Roasted Corn image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 10

6 small poblano chiles
2 tablespoons vegetable oil
1 teaspoon ground cumin
Kosher salt
4 ears corn, shucked
1 large bunch scallions, roughly chopped
1/4 cup crema or creme fraeche
1/4 cup chopped fresh cilantro
Grated zest of 1/2 lime, plus the juice of 1 lime
1/2 cup crumbled cotija cheese

Steps:

  • Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
  • Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
  • Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
  • Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
  • Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.

ROASTED CORN AND EDAMAME SALAD



Roasted Corn and Edamame Salad image

A late-summer side with lots of crunch, spice and herbs, this is great with anything grilled. Hugh Mangum, the New York chef of Texas lineage who started the Mighty Quinn's Barbeque chain, has brightened up the traditional Texas plate of meat, meat, meat and white bread with fresh sides like this one. It holds up well overnight, too.

Provided by Julia Moskin

Categories     dinner, lunch, snack, salads and dressings, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 18

Freshly cut kernels from 6 to 8 ears fresh corn
6 cloves garlic, not peeled
1 tablespoon vegetable oil, such as grapeseed, corn or olive
2 teaspoons mild chile powder, such as ancho, pasilla or Hatch
1 teaspoon ground cumin
Kosher salt
1 pound shelled soybeans (edamame, available frozen) or lima beans
2 red bell peppers, seeded and diced, or 4 plum tomatoes, seeded and diced
1 medium-size jicama or 2 cucumbers, peeled and diced (about 1 cup)
6 scallions, white and pale green parts, thinly sliced
1/4 cup crumbled Cotija or mild goat or feta cheese
1/4 cup roughly chopped cilantro leaves, for garnish
1 tablespoon honey
Freshly squeezed juice and zest of 6 limes (about 1/2 cup)
1/2 cup vegetable oil, such as grapeseed or corn, more to taste
1/4 cup roughly chopped cilantro, preferably both white roots and green leaves
2 teaspoons kosher salt, more to taste
2 teaspoons freshly ground black pepper

Steps:

  • Heat oven to 450 degrees. In a bowl, toss corn kernels and garlic cloves with the tablespoon of oil, chile powder, cumin and 2 teaspoons of salt. Spread in a sheet pan and roast 10 to 12 minutes, until fragrant and golden. Set aside to cool.
  • In a pot of salted boiling water, cook the beans just until crisp-tender. Drain and set aside to cool.
  • Make the dressing: Squeeze the roasted garlic flesh out of the papery skins into a blender. Add the honey, lime juice and zest, 1/2 cup oil, the cilantro roots and leaves, and salt and pepper. Blend until smooth. Taste and add more oil if the dressing is too tart.
  • In a serving bowl, combine the corn, beans, bell peppers, jicama or cucumbers, scallions and cheese. Pour most of the dressing over this and toss well. Taste and add more dressing, and salt and pepper to taste. Sprinkle 1/4 cup cilantro leaves on top and serve.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 5 grams, TransFat 0 grams

ROASTED EDAMAME SALAD



Roasted Edamame Salad image

Provided by Alton Brown

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels, about 2 ears of corn
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
  • Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

CORN AND FIRE-ROASTED POBLANO SALAD WITH CILANTRO



Corn and Fire-Roasted Poblano Salad With Cilantro image

This side dish was a hit served with enchiladas and I bet it would be good alongside quesadillas too. Please adjust the amount of poblanos to taste. I would suggest only using fresh corn to get the best flavor from this salad. From Everyday Greens a cookbook from a vegetarian restaurant in the San Francisco Bay Area.

Provided by cookiedog

Categories     Corn

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 medium red onion, diced, about 1/2 cup
1 tablespoon champagne vinegar or 1 tablespoon rice vinegar
1 tablespoon olive oil
4 ears corn, shaved, about 4 cups kernels
salt
1/4 cup water
1/2 cup peeled peeled seeded and diced roasted poblano chile (about 2-3 directions for roasting follow)
4 teaspoons fresh lime juice
cayenne pepper
3 tablespoons coarsely chopped cilantro

Steps:

  • Roasted Poblanos: Rub the chilies lightly with oil and place them on a stovetop grill or directly over an open flame. Grill over medium-high heat and turn, using metal tongs until the skins are evenly blistered and charred. Remove from the heat, transfer to a bowl, and cover with a plate or a lid; they'll steam as they cool. Loosen and peel the skins from the chilies. Bits of charred skin are ok. You can dip your fingers in water, but don't be tempted to dip the chilies in water or peel them under the running faucet-you'll lose their delicious flavor.
  • Salad: Bring a small pot of water to a boil and drop in the onions for 20 seconds. Drain and toss with the vinegar.
  • Heat the oil in a large sauté pan. Add the corn, 1/4 teaspoons salt, and sauté over medium heat for about 1 minute. Add the water, lower the heat, and cover the pan. Simmer covered, until the corn is tender, about 5 minutes.
  • Transfer to a bowl and toss with the chilies, onions, lime juice, 1/4 teaspoons salt, and a pinch of cayenne. Set aside to cool.
  • Just before serving, add the cilantro and season to taste with salt and cayenne.
  • Tip: To make this salad even easier, you can prepare the separate elements ahead of time and combine them at the last minute. The poblano chilies keep well for several days in the refrigerator or can be frozen and defrosted just before serving.

Nutrition Facts : Calories 172, Fat 4.9, SaturatedFat 0.7, Sodium 22.6, Carbohydrate 33.3, Fiber 3.8, Sugar 5.4, Protein 4.5

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