Best 8 Bobby Flay Roasted Corn Salad Recipes
Indulge in a delightful culinary experience with Bobby Flay's Roasted Corn Salad, a vibrant and flavorful dish that captures the essence of summer. This vibrant salad combines the sweetness of roasted corn with a medley of fresh vegetables, herbs, and a tangy dressing, resulting in a symphony of flavors that will tantalize your taste buds.
The recipe also features two additional variations to cater to different preferences: a Roasted Corn Salad with Avocado and Lime Dressing, which adds a creamy avocado and zesty lime twist, and a Roasted Corn Salad with Black Bean and Chipotle Dressing, which introduces a smoky and slightly spicy dimension to the dish.
Each variation offers a unique taste profile, allowing you to customize the salad to your liking. Whether you prefer the classic combination of roasted corn, tomatoes, and red onion, or crave the creamy richness of avocado and tangy lime, or desire the bold smokiness of chipotle, these recipes have something for every palate.
So gather your ingredients, fire up the grill, and embark on a culinary journey that celebrates the flavors of summer with Bobby Flay's Roasted Corn Salad and its delectable variations.
GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA
Steps:
- Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
- Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak.
GRILLED CORN AND TOMATO-SWEET ONION SALAD WITH FRESH BASIL DRESSING AND CRUMBLED BLUE CHEESE
Steps:
- Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
- Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.
ROASTED CORN SALAD
Add black beans to this corn and tomato salad with basil to make it a hearty side dish.
Provided by Food Network Kitchen
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes.
- Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.
GRILLED CORN-SWEET ONION SALAD
Provided by Bobby Flay
Number Of Ingredients 11
Steps:
- Preheat grill. Brush the blanched corn with oil and season with salt and pepper to taste. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl.
- Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper.
CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING
Steps:
- Combine the mint, cilantro, vinegar, 1 teaspoon of the honey and some salt and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste, and then add more honey, salt and pepper as desired. Set aside for later use.
- Preheat the grill to medium-high.
- Brush the corn with some canola oil, and then season with salt and pepper. Grill, covered, until charred on all sides and the corn is tender, 2 to 3 minutes per side. Cool slightly and remove the kernels from the cobs. Combine the corn, greens and green onions in a bowl, then season with salt and pepper. Add some of the dressing and toss to coat. Top with the cheese and another drizzle of dressing. Serve immediately.
SUCCOTASH SALAD
Steps:
- Whisk oil, vinegar, mustard, garlic and sugar together in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the vegetables, add the cilantro and mix to combine.;
- Combine all vegetables in a large bowl.
CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING
"Farmer's cheese has a nice creamy flavor. If you can't find it, sub in feta or ricotta salata," says Bobby.
Provided by Bobby Flay
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Combine the mint, cilantro, vinegar, 1 teaspoon of the honey, and salt and pepper to taste in a blender. Blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste and add more honey, salt and pepper as desired. Set aside.
- Heat a grill to medium high.
- Brush the corn with some canola oil, then season with salt and pepper. Grill, covered, until lightly charred on all sides and tender, 2 to 4 minutes per side. Let cool slightly, then cut the corn kernels from the cobs and place them in a large bowl.
- Add the scallions to the bowl and season with salt and pepper. Add some of the dressing and toss to coat. Transfer to a platter; top with the cheese, mint and another drizzle of the dressing. Serve immediately.
BOBBY FLAY MEXICALI CORN WITH LIME BUTTER
Make and share this Bobby Flay Mexicali Corn With Lime Butter recipe from Food.com.
Provided by ctbolton
Categories Vegetable
Time 40m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- whisk together butter, lime zest, lime juice,honey, 1tsp salt in a small bowl. place in fridge until firm, approx 15 minutes or for up to 1 day.
- heat oil in large saute pan over high heat until it begins to shimmer. add onion, jalapeno, and bell pepper, cook until soft, 4-5 minutes. add garlic and cook for 30 seconds. stir in corn and cook until just heated thru, 2-3minutes.
- add butter and stir until it just begins to melt and coats the mixture/. remove from heat, season with salt and pepper and add cilantro.
Tips:
- Choose the right corn: For the best flavor, use fresh, sweet corn on the cob. If you can't find fresh corn, you can use frozen or canned corn, but the flavor will not be as good.
- Roast the corn properly: Roasting the corn brings out its natural sweetness and flavor. To roast the corn, preheat your oven to 400 degrees Fahrenheit. Remove the husks and silks from the corn, then brush the corn with olive oil. Place the corn on a baking sheet and roast for 20-25 minutes, or until the corn is tender and slightly charred.
- Use fresh herbs: Fresh herbs, such as cilantro, basil, and parsley, add a lot of flavor to this salad. If you don't have fresh herbs on hand, you can use dried herbs, but the flavor will not be as good.
- Don't overdress the salad: This salad is best when it is lightly dressed. A simple vinaigrette dressing, made with olive oil, vinegar, and salt and pepper, is all you need.
- Serve the salad immediately: This salad is best served immediately after it is made. The corn will start to lose its sweetness and flavor if it sits for too long.
Conclusion:
This Bobby Flay roasted corn salad is a delicious and easy-to-make summer salad. It is perfect for potlucks, picnics, and barbecues. The roasted corn is sweet and flavorful, and the fresh herbs and vinaigrette dressing add a lot of brightness and flavor. This salad is sure to be a hit with everyone who tries it.
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