This week's ingredient choice went to Kim of What I Really Think, and she picked corn!
Here is the recipe that Kim chose and her comments about it:
This is one of my favorite ways to have corn (other than completely plain or drizzled with a little really good olive oil). I need to figure out how to cut the butter down. Oh, and since you'll have leftover Chipotle - they freeze really well. I usually freeze them on wax paper in little mounds and then once frozen, stick them in a ziploc bag so they're easy to remove and use in other recipes.
Preparing the grilled corn and glaze couldn't have been easier. And what a great taste it was! Thanks, Kim - I will definitely be making this again.
While I had corn on my mind, I came across Chris' recipe for Grilled Corn Salad from Redwoods Picnic, so I decided to try that one too.
I had good intentions of following the recipe exactly, but I ran into a couple of hurdles, so I made my own version. I used Trader Joe's grilled frozen corn (only had 1/2 package in the freezer) plus 1 package of TJ's Soycutash. For the cheese, I used grated smoked cheese blend from TJ's (what else). The dish turned out pretty well - just a little too spicy, for me at least. I have lots left, so I am going to make a little pasta tomorrow to combine with the corn salad to see if I can tone it down a little.
PS - The last picture is of the salad with pasta added. It made a big difference in the heat factor. And it was a very good pasta salad to boot! I know it wasn't true to Chris' wonderful recipe, but it was easy to prepare and very tasty. I will definitely make it again!
Here are the recipes:
Grilled Corn on the Cob with Maple-Chipotle Glaze
Bon Appétit | August 2002
Maple syrup lends sweetness and chipotle chilies add smoky heat to a terrific glaze for grilled corn on the cob.
Yield: Makes 6 servings
1/2 cup pure maple syrup
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
4 teaspoons minced canned chipotle chilies*
1/4 teaspoon salt
6 ears fresh corn, husked
Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.)
Prepare barbecue (medium heat). Brush corn with some of glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.
* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.
Grilled Corn Salad with Black Beans and Queso Fresco
3 ears fresh corn
1 medium red onion
1 large red bell pepper + 1 yellow pepper
1 small canned chipotle, seeded and minced, plus 1 Tbs. of the sauce
2 Tbs. cider vinegar
One 15-1/2-oz. can black beans, drained and rinsed
5 oz. queso fresco or feta, crumbled
1/4 cup chopped fresh cilantro
1 Tbs. chopped fresh oregano
Husk the corn, then brush with olive oil and season with salt and pepper. Cut the onion in half, through the root end so it will stay together, and brush it with oil. Grill the corn and onion over medium heat, until the corn is beginning to turn golden brown with a few charred spots and the onion is beginning to brown, but still a little crunchy.
Set the corn and onion aside to cool and grill the peppers over high heat until they are thoroughly charred on all sides. Put them in a covered dish or paper bag to cool.
In a small bowl, whisk together 6 tbs. olive oil, the minced chipotle and adobo sauce, vinegar and salt and pepper to taste.
Coarsely chop the onion and put it in a large bowl. Cut the corn from the cobs and add to the bowl. Skin, seed, and coarsely chop the pepper; add to the bowl, along with the beans, cheese, cilantro, and oregano.
Add the dressing and toss well. Season with salt and pepper. (The salad may be made up to 1 day ahead.)
This is a slightly adapted version of a recipe that appeared in the most recent issue of Fine Cooking magazine.