Warm Corn Salad With Saffron Recipes

WARM CORN SALAD WITH BACON

Steps:

• Render chopped slab bacon in olive oil until nearly crisp
• Remove with a slotted spoon and pour off excess fat. (You define ''excess.'')
• Add corn (skip the saffron and onion) and brown.
• Return the bacon to the pan along with chopped scallions and parsley.
• Forget the cheese; chopped tomatoes optional.

QUICK CORN SALAD

Steps:

• In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

WARM CORN SALAD WITH SAFFRON

Steps:

• Melt butter in a large skillet on medium-high heat.
• Add corn kernels along with chopped onion and a pinch of saffron.
• Sauté, stirring occasionally, until each kernel is deeply browned on at least one surface.
• Turn off heat.
• Garnish: Grated Parmesan.

WARM CORN AND TOMATO SALAD

Steps:

• Heat a large nonstick skillet over medium high heat. Add oil, peppers, scallions and garlic. Cook 5 minutes, stirring frequently. Add corn to the pan and allow the liquids from frozen corn to cook out, about 3 minutes. Add tomatoes to the pan and the juice of 1 lime. Throw the lime halves right into the pan with the veggies, it will really punch up the flavor. Season with cumin, cayenne sauce, paprika, salt and pepper. Top with cilantro or parsley and transfer the warm salad to a serving dish.

WARM CORN SALAD

Steps:

• Heat the butter in a saucepan over medium heat, and stir in the corn and onion. Cook 5 minutes, until heated through. Mix in parsley, and season with salt and pepper. Garnish with chives to serve.

CORN AND SWEET POTATO CHOWDER WITH SAFFRON CREAM

Steps:

• 1 If you're using fresh corn, shuck the ears, discard the silks and trim off the ends so you can stand the cob flat
• 2 Working with one at a time, stand each cob on its end inside a large bowl; use a sharp knife to remove the kernels by working the blade straight down against the cob
• 3 Use the blunt side of the knife to then scrape down the cob; this will help release any milky corn liquid
• 4 Stir that liquid and the corn together
• 5 Reserve the spent cobs
• 6 Warm the oil in a large stockpot over medium-low heat
• 7 Stir in the onion and cook, stirring occasionally, for 8 minutes or until translucent
• 8 Add half of the yellow bell pepper and half of the red bell pepper, and cook for 3 minutes
• 9 Add the sweet potato, season lightly with salt and pepper, and cook for 5 minutes
• 10 Stir in the flour and cook, stirring well to coat all the vegetables, for 2 minutes
• 11 Increase the heat to high; gently whisk in the broth and bring to a boil
• 12 Add the corncobs (not the corn kernels)
• 13 Reduce the heat to low, cover and cook for 5 to 8 minutes or until the potato is almost tender
• 14 Combine the cream and saffron in a small saucepan over low heat; once the mixture is warmed through, stir it and let it steep (off the heat) for 5 minutes
• 15 Add the saffron cream, corn kernels and corn milk to the stockpot; cook for 5 minutes
• 16 Taste, and add salt and pepper as needed
• 17 Use tongs to remove the cobs from the pot; holding each one over the pot, use a knife to scrape off any bits of chowder or corn clinging to the cob
• 18 Ladle the chowder into mugs or bowls; sprinkle with the scallions, chives and the remaining red and yellow bell peppers, then serve

ROASTED CAULIFLOWER SALAD WITH SAFFRON VINAIGRETTE

Steps:

• Preheat the oven to 450 degrees F. Arrange the cauliflower on a large, rimmed baking sheet in a single layer.
• Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the pine nuts and cook, stirring, until golden brown, about 2 minutes. Add the raisins and stir until plump, about 30 seconds. Transfer the nut mixture to a large bowl.
• Add the saffron to the skillet with the vinegar and 2 tablespoons of water. Increase the heat to medium-high and simmer until the liquid reduces down to about a tablespoon. Add the remaining 3 tablespoons of oil. Add 3/4 teaspoon salt and a few grinds of black pepper. Cook for 30 seconds. Drizzle the oil mixture all over the cauliflower and toss to coat. Roast until just tender and browned in spots, about 15 minutes.
• Stir the parsley and dill into the bowl with the nuts and raisins. Add the cauliflower, season with salt and pepper and toss together. Serve warm or at room temperature.