Iron Chef August - Corn

Micki & Nick's Appetizer - Corn & Avocado Salsa

Ingredients 

• 4 shucked ears of corn
• 1 sliced Hass avocado
• 1/4 cup fresh cilantro
• 1 tablespoon fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon coarse salt

Directions

Heat grill to medium-high. Grill corn, rotating often, until lightly charred, about 15 minutes. Let cool slightly. Carefully cut kernels from cob. Gently toss with avocado, cilantro, lime juice, olive oil, and salt.

Mollie's Side - Quinoa Salad

Ingredients

• EVOO
• pinch of sea salt
• 1 shallot, minced
• 3 cups cooked quinoa
• 1 cup fresh corn
• 1 head of kale, finely chopped
• 1 jar pesto
• 1 bag of sun-dried tomatoes

 

Directions

Heat EVOO and stir in shallot. Cook for 1-2 minutes. Stir in cooked quinoa and corn and cook until hot and sizzling. Stir in the kale and sun-dried tomatoes. Remove and stir in pesto.

Annie & Jeff's Side - Redstone Cornbread

Ingredients

• 3/4 cup cornmeal
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 tablespoons baking powder
• 4 eggs
• 3/4 cup sugar
• 7 ounces creamed corn (1/2 can)
• 2 ounces diced green chilies, drained well (1/2 can)
• 1/2 cup butter
• 1/2 cup shredded monterey jack and cheddar cheese blend

 

Directions

Preheat oven to 400°F.

Mix together all ingredients in the order given

Pour into greased 8" or 9" iron skillet.

Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.

Serve warm with Maple Butter. 

 

Ann & Darren's Main Dish - Chicken Tostadas

Ingredients

• 8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
• 1 can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
• 1 1/2 cups shredded cooked chicken
• 1 jar (16 oz) Old El Paso® salsa (any variety)
• 1/2 cup sour cream
• 1 to 2 tablespoons milk
• 2 1/2 cups shredded lettuce
• 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
• 1/4 cup sliced green onions

 

Directions 

Heat oven to 375°F. On ungreased cookie sheets, bake tortillas 7 to 10 minutes or until crisp. 

Meanwhile, in 2-quart saucepan, stir together corn, chicken and salsa. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot. 

In small bowl, stir sour cream and milk until thin enough to drizzle. Top tortillas with lettuce and chicken mixture. Sprinkle with cheese. Drizzle with sour cream mixture. Sprinkle with green onions

 

Liz's Dessert - Caramel Corn

Ingredients 

• 1 cup butter
• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 quarts popped popcorn

Directions 

Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl. 

In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. 

Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.