Bobby Flay's Grill It! - Bobby Flay [30]
Serves 4
4 ears Perfectly Grilled Corn
4 tablespoons canola oil
Kosher salt and freshly ground black pepper
3 ripe Hass avocados, peeled, pitted, and diced
1 serrano chile, finely diced
1 small red onion, finely diced
Juice of 1 lime
¼ cup chopped fresh cilantro leaves
Blue, yellow, and white corn chips, for serving
Heat your grill to high.
Brush the ears of grilled corn with 2 tablespoons of the oil and season with salt and pepper. Grill the ears until they are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the cobs.
Place the avocados in a medium bowl and mash slightly with a fork. Add the corn kernels, serrano, onion, lime juice, cilantro, the remaining 2 tablespoons oil, and salt and pepper to taste and gently stir to combine. Serve with corn chips for dipping.
Grilled Corn and Tomato–Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese
This salad is (or should be, at least) a summer classic. It is a celebration of those wonderful ingredients—summer corn and ripe tomatoes—that grace markets for only a short time every year. The dressing is a favorite of mine, sweet and fresh and summery. (I also like to drizzle it in place of the standard olive oil and whole basil leaves in a fresh mozzarella and tomato salad for a slightly different take on the classic caprese salad.) Sharp and tangy blue cheese provides just the right salty touch to balance out the otherwise sweet nature of the salad.
Serves 4
¼ cup rice wine vinegar
¼ cup chopped fresh basil leaves
2 teaspoons honey
Kosher salt and freshly ground black pepper
½ cup extra-virgin olive oil
Perfectly Grilled Corn, kernels removed from the cobs
2 sweet onions (such as Vidalia or Walla Walla), halved and thinly sliced
1 pint Sweet 100, grape, or cherry tomatoes, halved
8 ounces blue cheese, crumbled
Fresh basil sprigs, for serving
Combine the vinegar, chopped basil, honey, 1 teaspoon salt, ¼ teaspoon pepper, and the oil in a blender and blend until smooth. The dressing can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
Combine the corn kernels, onion, and tomatoes in a large bowl. Add the dressing and toss to coat; season with salt and pepper. Let sit at room temperature for 30 minutes before serving. The salad can be made 1 day in advance and stored, covered, in the refrigerator.
Top with crumbled blue cheese and garnish with basil sprigs before serving cold or at room temperature.
Charred Corn and Grilled Shrimp Chopped Salad with Tortilla Chips and Lime Dressing
I love chopped salads almost as much as I love coming up with new and interesting combinations to put in them. This particular version is inspired by southwestern ingredients, which I obviously love, and is all about flavor and texture: smokiness from the charred corn and shrimp, spiciness from the pickled jalapeños, tartness from the dressing, and crunchiness from the tortilla chips. This salad is perfect as a starter to any meal and filling enough to be served as the main course.
Serves 4
6 ears Perfectly Grilled Corn
¼ cup canola oil
Kosher salt and freshly ground black pepper
12 ounces large (21 to 24 count) shrimp, peeled, deveined, and cooked as for Perfectly Grilled Shrimp
4 pickled jalapeños, drained and thinly sliced
1 large ripe Hass avocado, peeled, pitted, and finely diced
2 ripe beefsteak tomatoes, seeded and finely diced
3 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
2 teaspoons honey
½ cup extra-virgin olive oil
¼ cup fresh cilantro leaves
2 cups coarsely chopped watercress or romaine lettuce
½ cup coarsely crushed tortilla chips
Heat your grill to high.
Brush the grilled ears of corn with the canola oil and season with salt and pepper. Grill until slightly charred on all sides, about 4 minutes. Remove the cobs from the grill