Bobby Flay's Grill It! - Bobby Flay [31]
Cut the shrimp in half and add to the corn kernels along with the jalapeños, avocado, and tomatoes.
Whisk together the lime juice, vinegar, honey, and extra-virgin olive oil in a small bowl and season with salt and pepper. Pour the dressing over the corn salad, add the cilantro leaves, and toss to combine. Season with salt and pepper. The corn salad can be made up to 1 hour in advance, covered, and refrigerated.
Arrange the watercress on a large platter and spoon the corn salad over the top. Sprinkle with the tortilla chips.
Grilled Corn with Toasted Garlic-Thyme Butter
Toasting garlic gives it a slightly nutty flavor that mirrors the nutty flavor of the charred corn. The delicate lemony flavor of thyme cuts through the richness of the butter, adding a freshness and almost citrus-like flavor.
Serves 4
2 tablespoons canola oil
3 cloves garlic, coarsely chopped
2 tablespoons fresh thyme leaves
12 tablespoons (1½ sticks) unsalted butter, slightly softened
Kosher salt and freshly ground black pepper
Perfectly Grilled Corn
Heat the oil in a small sauté pan over medium heat. Add the garlic and cook until lightly golden brown, 3 to 4 minutes. Remove from the heat and stir in the thyme leaves. Let cool slightly.
Combine the butter and the garlic mixture in a food processor and process until smooth. Season with salt and pepper. Cover and refrigerate for at least 30 minutes or up to 4 hours. Bring to room temperature before serving.
Spread the butter over the hot corn.
Mexicali-Style Corn with Lime Butter and Cilantro
This dish brings back memories from my childhood when, once a week, my mom would serve up canned Mexicali corn, along with pork chops and applesauce. While I have to admit I still hold a place in my heart for the canned variety, making it from scratch with fresh ingredients wins out, hands down. Chilling the butter mixture before adding it to the hot ingredients is an important step because the butter coats the vegetables as it melts and gives the finished dish a creamy consistency.
Serves 4
4 tablespoons unsalted butter, slightly softened
Grated zest and juice of 1 lime
1 teaspoon honey
Kosher salt
2 tablespoons canola oil
1 small red onion, finely diced
1 jalapeño chile, finely diced
1 red bell pepper, finely diced
2 cloves garlic, finely chopped
Perfectly Grilled Corn, kernels removed from the cobs
Freshly ground black pepper
¼ cup coarsely chopped fresh cilantro leaves
Whisk together the butter, lime zest and juice, honey, and 1 teaspoon salt in a small bowl. Place in the refrigerator until firm, approximately 15 minutes, or for up to 1 day.
Heat the oil in a large sauté pan over high heat until it begins to shimmer. Add the onion, jalapeño, and bell pepper and cook until soft, 4 to 5 minutes. Add the garlic and cook for 30 seconds. Stir in the corn and cook until just heated through, 2 to 3 minutes.
Add the butter and stir until it just begins to melt and coats the mixture. Remove from the heat, season with salt and pepper, and add the cilantro.
Grilled Corn on the Cob with BBQ Butter
Corn on the cob is already such a traditional accompaniment to a summer barbecue that it makes perfect sense to take it just one step farther, and barbecue the corn! Grilling the ears gives corn a smoky edge to its sweetness, which is only heightened by a barbecue-flavored butter packed with intense cumin, chile powder, and paprika. Its deep, glistening color doesn’t hurt that barbecue image, either.
Serves 4
2 tablespoons canola oil
½ small red onion, chopped
2 cloves garlic, chopped
1 tablespoon ancho chile powder
2 teaspoons Spanish paprika
1 teaspoon cumin seeds, toasted
½ teaspoon cayenne pepper
2 teaspoons molasses
12 tablespoons (1½ sticks) unsalted butter, slightly softened
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Perfectly Grilled Corn
Heat the oil in a medium sauté pan over high heat until almost smoking. Add the onion and cook until