Grilled Corn Salad with Sweet Peppers
This warm salad is crisp and crunchy, boasting a wonderful smoky flavor from the perfectly-charred corn and peppers.
Ingredients:
4 ears sweet corn, shucked
2 sweet peppers, halved and seeded
2 ½-inch-thick onion slices
2 garlic cloves, minced
3 tablespoons heavy cream
2 teaspoons sherry vinegar
1 teaspoon chopped oregano
1 tablespoon finely-chopped chives
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan over medium-high heat. Place corn on the grill rack; grill 20 minutes or until charred here-and-there, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes, then cut corn kernels off cobs, encouraging clusters to stay intact, if possible.
2. Meanwhile, place the peppers and onions on grill rack, and grill 4 minutes on each side. Remove from the grill and coarsely chop both the peppers and onions.
3. Combine the chives, cream, oregano, vinegar and garlic with a healthy pinch each of salt and pepper in a large bowl. Add peppers, onions and corn; toss gently to coat. Serve warm.
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Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.
Ingredients:
4 ears of corn, in husks
2 Poblano chiles
3 tablespoons unsalted butter
2 scallions, chopped
2 tablespoons fresh lime juice
¾ teaspoon hot sauce (such as Frank’s)
Sea salt
Vegetable oil (for grill)
Method:
1. Prepare a grill for medium heat; oil grate. Whisk lime juice and hot sauce in a medium bowl; season with salt. Set dressing aside.
2. Grill corn (still in husks) and chiles, turning occasionally, until corn is charred all over (husks will be nicely blackened and some of the kernels will become deeply browned in spots) and chiles are blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for chiles. Transfer to a platter and let cool slightly before shucking corn.
3. Slather corn with butter, then cut kernels from cobs into bowl with reserved dressing. Remove seeds from chiles and chop. Add to corn along with scallions. Toss to combine; season corn salad with salt.
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Grilled Corn with Dry Grill Rub
An innovative use for our housemade rub!
Ingredients:
4 ears sweet corn, shucked
Olive oil
2 tablespoons Farm & Larder dry grill rub
Method:
1. Preheat grill to medium-high.
2. In a shallow dish, add a very thin layer of olive oil. Roll each ear of corn in oil to lightly coat. Then rub each with about 2 teaspoons of the dry grilling rub, rotating as you do so to make sure rub is evenly distributed.
3. Place corn on grill and cook, rotating occasionally to apply heat to all sides, until sections of the corn are lightly blackened and the kernels are bright yellow. Remove and serve immediately.
Variations: This rub is also wonderful sprinkled over grilled peppers or summer squash.
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Heirloom Tomato & Grilled Focaccia Bread Salad
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Ingredients:
4 cups focaccia bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup basil-infused olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled chevre cheese
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the focaccia cubes with about 2 tablespoons of the olive oil. Grill the bread cubes until lightly charred, turning frequently with tongs. (A grill basket works well for this if you have it; otherwise watch that you don’t lose the croutons down the grate!) Remove from the grill and reserve.
2. On a large platter, arrange the heirloom tomato slices and drizzle with the remaining olive oil, and season generously with salt and pepper. Garnish with the chopped basil, feta and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.
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Heirloom Tomato & Grilled Bread Panzanella
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Ingredients:
4 cups Pain au Levain bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup good-quality olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled feta or goat cheese
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the bread cubes with about 2 tablespoons of the olive oil. Grill the bread cubes until lightly charred, turning frequently with tongs. (A grill basket works well for this if you have it; otherwise watch that you don’t lose the croutons down the grate!) Remove from the grill and reserve.
2. On a large platter, arrange the heirloom tomato slices and drizzle with the remaining olive oil, and season generously with salt and pepper. Garnish with the chopped basil, cheese and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.
Variation: If you can find it, this salad is amazing topped with burrata cheese instead of the crumbled soft cheese!
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Grilled Fig Salad
These warm grilled figs are the perfect complement for summer salad greens.
Ingredients:
8 cups salad greens, such as this week’s Little Gem Romaine lettuce
4 figs
2 tablespoons balsamic vinegar
2 teaspoons dark brown sugar
Pinch ground cinnamon
¼ cup olive oil
2 teaspoons freshly-squeezed lemon juice
½ teaspoon Dijon mustard
Sea salt and fresh ground pepper
Method:
1. Snip the tiny stem end off each fig and cut in half lengthwise. Mix vinegar, brown sugar and cinnamon together in a medium bowl. Add figs and gently toss to coat. Let marinate while you preheat a grill (indoor or outdoor).
2. If necessary, coat your grill with a little olive oil. When ready, grill the figs, reserving all of the marinade in the bowl, for about 2 to 3 minutes per side or until grill marks appear. Do not overcook as the figs will become too mushy. Remove figs to a plate.
3. To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate.
4. Place greens in a large salad bowl. Toss with dressing, then divide among 4 individual serving plates. Place 2 fig halves on each plate of greens and serve.
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Chili-Lime Sweet Corn Salad
Crunchy, spicy, tangy and sweet, this salad is bursting with flavor.
Ingredients:
4 ears sweet corn, shucked
1 red Bell pepper, seeded and diced
1 jalapeno or Anaheim pepper, seeded and diced
½ Walla Walla sweet onion, minced
2 tablespoons fresh cilantro or parsley, chopped
2 limes
1 teaspoon chili powder
Sea salt and fresh ground pepper
Method:
1. Preheat grill to medium-high and grill corn, rotating every few minutes, until entire husk is slightly charred. Remove from heat and allow to cool.
2. In a large bowl, set each piece of corn stem end down and using a sharp knife, cut kernels from the cob. Add chopped peppers, onions and cilantro or parsley to bowl.
3. In a small bowl, prepare the dressing by zesting the limes into a bowl, then juicing. (You’ll need about ¼ cup lime juice for reference.) Whisk in chili powder and salt and pepper to taste. Toss dressing into corn salad to coat and check for seasoning again before serving.
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Grilled Halloumi Salad
This simply-perfect salad is tossed with ripe heirloom tomatoes and topped with grilled halloumi and bright herbs.
Ingredients:
5 ounces baby arugula greens or Romaine lettuce, torn in small pieces
1-2 cups heirloom tomatoes, cut into bite-sized pieces
3 tablespoons good quality olive oil
1 Walla Walla sweet onion, thinly sliced
8 ounces halloumi cheese, sliced into 1-inch strips
â…“ cup freshly-chopped mint, basil, mint or oregano, or a combination thereof
Sea salt and fresh ground pepper
Method:
1. Place the arugula or lettuce greens in a medium-sized bowl. Add olive oil, tomatoes and sweet onion and toss very gently to combine. Season to taste with salt and pepper.
2. Heat a grill or grill pan to medium heat, then grill the halloumi cheese strips, browning on both sides. (This should take about 2 minutes per side.)
3. Place cheese strips over greens, then sprinkle the salad with fresh herbs.
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Corn Chowder with Red Pepper & Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.
Ingredients:
4 ears of corn shucked
1 sweet onion, peeled and diced
1 red Bell pepper, seeded and diced
4 cups vegetable or corn stock
6 fresh sage leaves, chopped
Pinch red pepper flakes
2 teaspoons olive oil
Sea salt
Method:
1. Preheat a grill or grill pan over medium-high heat, then place the ears of corn directly on the grates and grill, 8-10 minutes, rotating occasionally, until the cobs are slightly charred. Remove and allow to cool, then shuck the kernels from the cobs using a sharp kitchen knife. Set aside.
2. Heat the oil in a 4-quart pot until shimmering. Add the onion and peppers and sauté until lightly tender, 2-3 minutes. Add the corn (reserving a small handful for garnish), sage and chile pepper flakes; sauté for 1 minute. Season with salt to taste. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until vegetables are all tender, about 5 minutes.
2. Carefully pour half the mixture into a blender and purée until smooth (remember the soup is hot, so be careful). Stir the puréed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few chile flakes and grilled corn kernels and serve hot.
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Wild Rice Salad with Blueberries, Corn & Almonds
This Bon Appetit recipe shines the spotlight on summer blueberries and fresh corn!
Ingredients:
1 cup wild rice
¼ cup almonds
1 ear of corn, kernels cut from cob
½ cup blueberries
2 tablespoons chopped red onion
2 tablespoons finely chopped parsley
Freshly ground black pepper
Sea salt
For dressing:
1 garlic clove, finely grated
Juice of 1 lemon
2 teaspoons Champagne vinegar or white wine vinegar
1 teaspoon sugar
¼ teaspoon curry powder
¼ cup olive oil
Kosher salt, freshly ground pepper
Method:
1. Cook wild rice in a small saucepan of boiling lightly salted water until tender, 35–45 minutes. Drain and spread out on a large rimmed baking sheet and let cool.
2. Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
3. Whisk garlic, lemon juice, vinegar, sugar and curry powder in a small bowl to combine. Whisking constantly, gradually add oil until emulsified; season with salt and pepper.
4. Toss the rice, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.
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