Roasted Corn Salsa Bobby Flay Recipes

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SKIRT STEAK TACOS WITH ROASTED TOMATO SALSA



Skirt Steak Tacos with Roasted Tomato Salsa image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 17

8 (6-inch) flour tortillas
1 1/2 pounds skirt steak
2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 head romaine lettuce, thinly shredded
1 medium red onion, thinly sliced
1 ripe avocado, peeled, pitted, halved and diced
Grilled Tomato Salsa, recipe follows
8 ounces sour cream
2 tablespoons canola oil, plus more for brushing tomatoes
2 serrano chiles
1 small red onion, coarsely chopped
4 cloves garlic, peeled
6 plum tomatoes, halved and seeded
Salt and freshly ground black pepper
2 limes, juiced
1/4 cup chopped fresh cilantro leaves

Steps:

  • Heat grill to high.
  • Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
  • Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
  • Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.
  • Heat grill to high.
  • Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
  • Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
  • Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.

GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA



Grilled Corn Salad with Lime, Red Chili and Cotija image

Provided by Bobby Flay

Categories     appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
Canola oil
Salt and freshly ground black pepper
1/4 cup creme fraiche
2 limes, juiced and 1 zested
1 tablespoons ancho chili powder
1/4 cup chopped fresh cilantro leaves
1/4 cup grated cotija cheese

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.

FIRE-ROASTED CORN SALSA



Fire-Roasted Corn Salsa image

Fire-roasted corn and jalapenos come together with cilantro, tomatoes, and lime for a perfect summertime salsa. Serve with tortilla chips.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 30m

Yield 6

Number Of Ingredients 9

2 Roma tomatoes, chopped
⅓ cup chopped red onion
¼ cup chopped cilantro
3 tablespoons lime juice
½ teaspoon cumin
4 ears corn, husk and silk removed
2 jalapeno peppers, halved and seeded
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
  • Preheat an outdoor grill to medium heat and lightly oil the grate.
  • Coat corn and jalapeno peppers with olive oil.
  • Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
  • Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 15.3 g, Fat 5.4 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 39.1 mg, Sugar 3.9 g

BOBBY FLAY'S LOBSTER AND GREEN CHILE CHOWDER WITH ROASTED CORN SALSA



Bobby Flay's Lobster and Green Chile Chowder with Roasted Corn Salsa image

Yield serves 6 to 8

Number Of Ingredients 19

4 (1 1/2-pound) lobsters, steamed
3 tablespoons unsalted butter
1 medium Spanish onion, finely chopped
3 cloves garlic, finely chopped
1 cup dry white wine
6 ears fresh corn, roasted (see Notes), kernels removed from the cobs (2 cups), cobs halved
4 cups lobster stock (see Sources, page 269), low-sodium chicken broth, or vegetable broth, or more if needed
3 poblano chiles, roasted, peeled, seeded (see Notes), and diced
3 cups heavy cream
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro leaves, plus whole leaves for garnish
Roasted Corn and Green Chile Relish (recipe follows)
6 ears fresh corn, roasted (see Notes), kernels removed from the cobs (2 cups)
1 poblano chile, roasted, peeled, seeded (see Notes), and finely diced
1/2 small red onion, finely diced
Juice of 2 limes
2 teaspoons honey
2 tablespoons canola oil
Kosher salt and freshly ground black pepper

Steps:

  • Remove the claws from the lobsters. Carefully crack the claws, and remove the meat in one piece if you can. Remove the tail meat and chop it into 1-inch chunks. Set the lobster aside in the refrigerator. Coarsely chop the shells and reserve.
  • Melt the butter in a large pot over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Raise the heat to high, add the wine, lobster shells, and corncobs, and cook until the wine has completely reduced. Add the 4 cups lobster stock and bring to a boil. Reduce the heat and simmer for 15 minutes. Strain the broth into a bowl, discard the shells and corncobs, and return the broth to the pot.
  • Add 1 cup of the roasted corn kernels and cook until the corn is just tender, 15 minutes. Transfer the soup to a blender, in batches, and puree until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the remaining 1 cup roasted corn kernels, and the chiles, and cook for 5 minutes.
  • Meanwhile, put the heavy cream in a medium saucepan, bring it to a simmer over medium heat, and cook until reduced by half, about 10 minutes.
  • Add the reduced cream to the chowder and simmer for 5 minutes. If the chowder appears too thick, add additional stock or water to thin it slightly.
  • Add the reserved chopped lobster meat, season with salt and pepper, and stir in the chopped cilantro. Ladle the chowder into bowls and top each one with a few tablespoons of the relish, a lobster claw, and a few fresh cilantro leaves.
  • Combine the corn, poblano, onion, lime juice, honey, and oil in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 30 minutes to allow the flavors to meld.

ROASTED CORN GUACAMOLE



Roasted Corn Guacamole image

Provided by Bobby Flay

Categories     appetizer

Yield 4 servings

Number Of Ingredients 8

3 avocado, peeled, seeded and coarsely chopped
2 ears corn, roasted and kernels removed
1/2 red onion, finely chopped
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons creme fraiche
Salt and freshly ground pepper
Blue corn tortilla chips

Steps:

  • Combine the avocados, corn, onion, cilantro, lime juice, and creme fraiche in a bowl and mix well. Season to taste with salt and pepper. Serve with tortilla chips.

CHARRED CORN GUACAMOLE WITH CORN CHIPS



Charred Corn Guacamole with Corn Chips image

Provided by Bobby Flay

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 11

4 ears Perfectly Grilled Corn, recipe follows
4 tablespoons canola oil
Salt and freshly ground black pepper
3 ripe avocados, peeled, pitted and diced
1 serrano chile, finely diced
1 small red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Blue, yellow and white corn chips, as accompaniment
4 ears corn
Kosher salt

Steps:

  • Heat the grill to high.
  • Remove the husks from the grilled corn and discard. Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the ears.
  • Place the avocado in a medium bowl and mash slightly with a fork. Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas.
  • Heat the grill to medium.
  • Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  • Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
  • How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.

ROASTED TOMATO SALSA WITH A SMASHED AVOCADO AND CHIPS



Roasted Tomato Salsa with a Smashed Avocado and Chips image

Provided by Food Network

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 18

4 medium sized red tomatoes
1 dried morita pepper
1 dried arbol pepper
1 dried pasilla pepper
1 teaspoon pico di gallo ground chili pepper
1 tablespoon freshly chopped cilantro leaves
1 to 2 cloves garlic, chopped
1/2 key lime, juiced
1/4 white onion, diced
Salt
4 corn tortillas
Vegetable or corn oil
Salt
Ground cumin, to taste
1 lime, halved
1 ripe avocado
1/2 lime, juiced
Salt

Steps:

  • Smashed Avocado:;
  • Preheat grill over high heat.
  • Grill the tomatoes until charred. Remove from heat to a small bowl until cool enough to tough. Peel and reserve.
  • Add the dried peppers to a saute pan on the grill, and cook for 30 seconds to 1 minute on each side to bring out the aroma. Do not burn.
  • To a blender, add the tomatoes, all of the peppers, cilantro, garlic, lime, onion and salt, to taste. Blend until almost smooth.
  • Cut tortillas into triangles and brush with vegetable oil. Add to a perforated grill pan on the grill. Cook a couple of minutes on each side until they turn a light golden color and are crisp. Do not burn. Remove to a serving bowl and season with salt, cumin and a squeeze of lime.
  • Halve, pit, peel and slice the avocado. Add to a bowl, sprinkle with the lime juice and season with salt, to taste. Coarsely mash.
  • Serve chips in a large bowl tossed with salsa and avocado.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

GRILLED CORN SALSA



Grilled Corn Salsa image

Provided by Michael Chiarello : Food Network

Time 52m

Yield 8 servings

Number Of Ingredients 7

10 large ears corn, husked
1/3 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
8 vine-ripened tomatoes, about 1 pound total
1 cup diced red onion, 1/4-inch dice
4 tablespoons red wine vinegar, or more to taste
1/2 cup julienne fresh basil leaves

Steps:

  • Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
  • Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
  • Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
  • Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
  • Serve with tortilla chips or as a topping for tacos.

ROASTED CORN SALSA



Roasted Corn Salsa image

A fabulous and trend setting salsa just right for tortilla chips or served as a complement to grilled, roasted, or sautéed meats or poultry. Category: Appetizers, Dips & Salsa Think Variety; Think Color: uCps of Fruits and Vegetables per Serving: 1 ½

Provided by karmakitchen gal

Categories     Breads

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

4 large ears of corn (yellow sweet corn to yield 2 1/2 cups cut corn)
1/2 cup finely chopped red onion
1 1/2 cups finely chopped ripe tomatoes
1 1/2 jalapeno peppers, seeds removed and finely chopped
1/4 cup finely chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon fresh lime juice
1/2-1 teaspoon ground cumin
1/8 teaspoon salt
ground pepper, to taste

Steps:

  • Inspect corn on the cob and remove a few outer leaves and as much silk as possible without completely removing husk. Wash and place on baking sheet, partially covered with aluminum foil, and bake on the middle rack in a preheated 375º F oven for 45 to 55 minutes.
  • Once corn is roasted, remove baking sheet and allow corn to cool. Peel ears, removing all silk. If desired, place ears over an open flame (grill or gas stove), turn often, until somewhat colored. Cool completely and cut kernels from ear. Corn should measure at least 2 ½ cups.
  • Combine corn with chopped onion, tomato, jalapeño pepper, and cilantro. Add olive oil and mix well. Add lime juice and cumin to taste; then stir in salt and ground pepper. Cover and chill, allowing flavor to blend for about 15 minutes, or more. This recipe may be made in advance but is best served the same day.
  • Each serving provides: An excellent source of vitamin C and fiber, and a good source of vitamin A.
  • Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
  • Nutritional Information per Serving.
  • Calories: 204.
  • Carbohydrates: 31g.
  • Total Fat: 6.6g.
  • Cholesterol: 0mg.
  • Saturated Fat: 1.5g.
  • Dietary Fiber: 8g.
  • % of Calories from Fat: 29%.
  • Sodium: 88mg.
  • Protein: 6g.

Nutrition Facts : Calories 176.6, Fat 5.5, SaturatedFat 1, Sodium 99.5, Carbohydrate 32, Fiber 4.2, Sugar 11.9, Protein 5.6

BOBBY FLAY MEXICALI CORN WITH LIME BUTTER



Bobby Flay Mexicali Corn With Lime Butter image

Make and share this Bobby Flay Mexicali Corn With Lime Butter recipe from Food.com.

Provided by ctbolton

Categories     Vegetable

Time 40m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
1 lime, juice of
1 lime zest
1 teaspoon honey
kosher salt
2 tablespoons canola oil
1 small red onion
1 jalapeno
1 red bell pepper
2 garlic cloves
3 ears of grilled corn
fresh ground pepper
1/4 cup coarse chopped cilantro

Steps:

  • whisk together butter, lime zest, lime juice,honey, 1tsp salt in a small bowl. place in fridge until firm, approx 15 minutes or for up to 1 day.
  • heat oil in large saute pan over high heat until it begins to shimmer. add onion, jalapeno, and bell pepper, cook until soft, 4-5 minutes. add garlic and cook for 30 seconds. stir in corn and cook until just heated thru, 2-3minutes.
  • add butter and stir until it just begins to melt and coats the mixture/. remove from heat, season with salt and pepper and add cilantro.

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