Grilled Corn Sheets With Scallion Vinaigrette Recipes

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GRILLED POTATO SALAD WITH BACON-SCALLION VINAIGRETTE



Grilled Potato Salad With Bacon-Scallion Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

7 medium red-skinned potatoes, quartered
1 sweet potato, peeled and cut into large chunks
1/4 cup mayonnaise
1 tablespoon dijon mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 slice bacon, cut into 1/4-inch pieces
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
2 scallions, chopped
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

  • Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
  • In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
  • Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
  • Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.

SCALLION CREAM CHEESE CORN ON THE COB



Scallion Cream Cheese Corn on the Cob image

Provided by Molly Yeh

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 bunch scallions (10 to 12), cleaned and trimmed
4 ears of corn, husks removed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/4 cup cream cheese (one-quarter of an 8-ounce block), at room temperature
1/4 cup sour cream
Juice of 1/2 lemon
1 tablespoon everything bagel seasoning (some have salt and some do not, so adjust the salt accordingly), plus more for serving

Steps:

  • Heat a grill or grill pan to medium-high heat. Reserve 2 or 3 of the scallions for serving.
  • Drizzle the corn and remaining scallions with the olive oil, season with a big pinch of salt and 5 to 6 turns of pepper and toss around so everything is coated. Place the scallions directly on the grill grates and cook, turning a few times, until charred, 4 to 5 minutes. Set aside.
  • Grill the corn, turning every couple of minutes, until nice and charred, 10 to 12 minutes depending on the grill (just keep cooking until they are the level of charred you prefer; be careful, they will pop). Remove from the grill and keep warm.
  • Thinly slice the reserved scallions and set aside.
  • Combine the cream cheese, sour cream and lemon juice in a mixing bowl and whisk until smooth.
  • When the grilled scallions are cool enough to handle, chop them finely and add them to the cream cheese mixture with the everything bagel seasoning. Stir to combine, taste and adjust the seasoning if necessary. (You will probably need to add salt if your everything seasoning does not have salt.)
  • Schmear the cream cheese mixture on the corn and serve topped with the sliced fresh scallions and additional everything seasoning.
  • Alternatively, this can be made into a dip: cut the corn off the cob, mix with the cream cheese mixture and fresh scallions, pour into a baking dish, top with any good melting cheese and bake until bubbly. Serve with pretzels or chips.

GRILLED SCALLIONS VINAIGRETTE



Grilled Scallions Vinaigrette image

Provided by Ian Knauer

Categories     Egg     Side     Fourth of July     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Lunch     Summer     Grill     Grill/Barbecue     Healthy     Green Onion/Scallion     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 6

3 bunches large scallions, trimmed
2 tablespoons extra-virgin olive oil, divided
1 tablespoon white-wine vinegar
1 teaspoon grainy mustard
1/4 teaspoon sugar
1 hard-boiled large egg, peeled and chopped

Steps:

  • Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
  • Toss scallions with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper.
  • Grill scallions, covered, turning occasionally, until wilted and tender, 6 to 8 minutes.
  • Whisk together remaining tablespoon oil, vinegar, mustard, and sugar in a large bowl.
  • Toss scallions with vinaigrette and season with salt and pepper. Serve warm or at room temperature, topped with egg.

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