Shredded Charred Corn Salad Recipes
CHARRED CORN SALAD WITH BASIL AND TOMATOES
Provided by Bon Appétit Test Kitchen
Categories Salad Tomato Side Picnic Vegetarian Quick & Easy High Fiber Low Sodium Backyard BBQ Dinner Basil Corn Summer Grill Grill/Barbecue Low Cholesterol Vegan Party Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
- Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.
CHARRED AND HERBED CORN SALAD WITH CRAB
My favorite summer recipe I created. It's refreshing and very tasty. Must be served immediately. Try with scallops instead of crab!
Provided by whitetaildeer17
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Place corn kernels in a colander to filter out small pieces; transfer to a bowl. Add leeks and garlic; stir to combine.
- Toss diced avocado with lemon juice in a separate bowl to avoid browning.
- Heat vegetable oil in a wok over high heat; cook and stir corn mixture until corn is uniformly browned, 4 to 8 minutes.
- Fold corn mixture, avocado, rice vinegar, basil, salt, and tarragon together in a serving bowl. Sprinkle with crabmeat.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 22.6 g, Cholesterol 30.8 mg, Fat 22.5 g, Fiber 7.1 g, Protein 13.2 g, SaturatedFat 3.3 g, Sodium 566.9 mg, Sugar 3.5 g
SHREDDED CHARRED CORN SALAD
Throw some corn cobs on the barbecue to add a smoky, sweet flavour to this salad. With onion and cabbage, it makes a refreshing summer side
Provided by Liberty Mendez
Categories Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Tip the cabbage, carrots and onion into a bowl. Season with salt, then add the vinegar and sugar, and toss to combine. Leave for 20 mins for the vegetables to very lightly pickle.
- Meanwhile, cook the corn on a hot barbecue or griddle pan for 4-5 mins on both sides until the kernels have darkened and charred slightly. Set aside to cool. Once cool, hold the cobs upright on a board and strip off the kernels in long downward strips using a sharp knife.
- Stir the mustard and half the corn into the salad and taste for seasoning, adding more salt and pepper if needed. Serve topped with the remaining corn.
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- Place corn on teh hot side of the grill, rotating every minute or two for 20 minutes, or until charred to your personal preference
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- Make the peanut butter lime dressing: In the bowl of a food processor fitted with the “S” blade, combine the peanut butter, garlic, ginger, lime zest, lime juice, agave nectar, cumin, salt, and pepper. Pulse the food processor’s motor a couple of times to combine.
- Then, with the motor running, pour the ice water in through the feed tube. The dressing should pale in colour, slightly fluid, but still creamy. Add more water by the teaspoon if necessary. Once it’s at the proper consistency, check the dressing for seasoning and adjust. Set aside.
- Bring a medium-large pot of water to a boil over medium-high heat. Add the corn to the water and place the lid on top. Boil the corn until tender, about 8-10 minutes. Carefully remove the corn from the pot with tongs and place on a plate.
- Preheat a grill to high. Place the corn directly on the grates and grill, rotating cobs here and there, until char marks appear on all sides, about 6-7 minutes. Remove corn from the grill and place back on the plate, allowing it to cool slightly.
CHARRED CORN RED PEPPER FARRO SALAD | EASY HEALTHY RECIPES
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Estimated Reading Time 3 mins
- Place farro and water in a medium sauce pan. Bring to a boil and reduce to simmer. Cover and let cook for 20-30 minutes or until the grains are tender. Drain excess liquid.
- Season corn, whole red pepper, and sliced onion with olive oil. Place corn, red pepper and sliced red onion on the grill. Grill each side for 3-4 minutes, or until slight char marks appear.
- Remove from girl. Cut corn off the cob. Cut red pepper and red onion into small dices. Place all the vegetables in a large bowl along with cooked farro.
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Estimated Reading Time 7 mins
- Add ranch packet, milk, light mayo, Greek yogurt, and lime juice to a blender and mix until combined. Add garlic clove, cilantro, and salsa verde and mix again to combine. Taste the dressing and add hot sauce as needed. Set aside 1/2 cup of dressing for the salad and store the rest.
- Grill corn on high for about 10 minutes, rotating sides every 2 minutes. Remove from heat and let it cool. Slice corn off the cob and set aside.
CHARRED MEXICAN CORN SALAD RECIPE - ENTERTAINING WITH BETH
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- Thaw frozen corn in a colander under warm water, allow to drain overnight in the colander, set in a large pot, covered in the fridge.
- Whisk together the lime juice, cumin, smoked paprika. Add the oil in a steady stream whisking all the while until combined.
- Preheat oven to 350F. Place corn and red onion on a baking sheet and bake for 15 mins to warm through.
BARRAMUNDI & CHARRED CORN SALAD TACOS RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine MexicanCategory MainsServings 4Total Time 30 mins
- Pat fish dry with paper towels. Combine 1 tbs oil and chilli powder in a shallow dish. Add fish and turn to coat. Set aside.
- Heat a greased barbecue grill or chargrill pan over medium-high heat. Cook corn, turning, for 10 minutes or until tender. When cool enough to handle, cut kernels from cob and discard cob. Place corn, chilli, coriander, lime juice and 1 tbs oil in a bowl. Season and stir to combine.
- Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high heat. Cook fish, skin-side down, for 4 minutes or until crisp and brown. Turn and cook for a further 30 seconds or until just cooked through. Flake fish.
PERI-PERI CHICKEN SALAD WITH CHARRED CORN - SIMPLY DELICIOUS
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- Combine the peri-peri sauce, olive oil, honey, lemon and seasoning and mix well. Pour over the chicken breasts and marinade for at least 10 minutes.
- While the chicken is marinating, char the corn, brush the corn with olive oil and place in a hot griddle pan, rotating every few minutes until the corn is charred all over. Remove and set aside.
- To cook the chicken, place the chicken on the hot griddle pan you used for the corn and cook for 2-3 minutes per side or until the chicken is cooked to your preference.
CHARRED CORN SALAD | SERVING TONIGHT
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Estimated Reading Time 3 mins
- Combine all ingredients for the dressing in a blender and blend until it’s a smooth consistency. Use enough olive oil to make the dressing as thin or thick as you’ like it to be. Taste and season with salt and pepper if needed.
- Char the corn! For a gas stove: turn a burner to medium-high and place the corn cobs directly on the metal grate, turning occasionally, until it’s charred on all sides. For an electric stove: place the corn in a skillet over medium-high heat, turning occasionally, until charred on all sides. Or, use a grill.
- When the corn is done, move it to a cutting board, stand it upright on one end, and shave the charred kernels off with your knife. Add these to your salad and drizzle the blue cheese dressing over top!
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- In a bowl, whisk together the mayonnaise, salt, pepper, the lime juice, crema fresca, cumin and onions until blended and smooth.
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- Preheat the broiler. Spread the corn kernels on a large rimmed baking sheet. Broil 6 inches from the heat for about 5 minutes, until lightly charred. Let the corn kernels cool completely.
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