Bobby Flay's Grill It! (6 page)

A steamed ear of corn, dripping with butter, may be the way most people envision this summer treat, but I think that a perfectly grilled ear of corn is the way to go. Leaving a layer of husk on keeps the corn nice and juicy, while the fire of the grill infuses it with smokiness and gives the kernels a toasty caramelization that can’t be beat.

Each year I wait for the end of summer so I can eat fresh Jersey corn on the cob until I burst. When I was growing up, my mom, like every mom at that time, would husk the corn and boil it in salted water. While I have fond memories of corn prepared that way, once I became a chef, I learned that grilling or roasting corn in its husks is a far superior way to prepare it. Boiling corn in water seems to leach out the flavor. It’s also all too easy to overcook corn this way, giving the kernels a mushy consistency. Grilling it in the husks steams it and concentrates the natural sweet flavor while imparting the taste of the husk into the corn. Corn prepared this way is so good that all it needs is some butter and salt. However, I have included more than half a dozen other ways to use it in this chapter that are every bit as good.

Serves 4

1. Heat your grill to medium.
   
2. Pull the outer husks down each ear to the stalk end. Strip away the silk from each ear of corn by hand. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
   
3. Remove the corn from the water and shake off the excess. Place the corn on the grill, close the cover, and grill for 15 to 20 minutes, turning every 5 minutes, or until the kernels are tender when pierced with a paring knife.
   
4. Remove the husks from the cobs before eating the corn.
   

To remove corn kernels from the cob

Stand the cob upright on its stalk end in a large bowl or pan. Hold the tip with your fingers and cut down the sides of the cob with a sharp paring knife, releasing the kernels without cutting into the cob. Run the dull edge of the knife down the naked cob to release any remaining corn and liquid.

You won’t find corn, balsamic vinegar, and basil in the tabbouleh at Middle Eastern restaurants. The classic version is made with bulgur wheat combined with lots of mint and parsley, tomatoes, and lemon juice. But the bulgur wheat provides a blank canvas for any ingredient you want to use, and I love the combination of flavors in this great summer side dish.

Serves 4

1. Bring 3 cups of water to a boil in a medium saucepan. Add 1 tablespoon of salt and stir in the bulgur wheat. Cover the pot, turn off the heat, and let sit for 30 minutes or until the bulgur is tender. Drain well and press out any excess water. Place in a large bowl.
   
2. Heat your grill to high.
   
3. Remove the husks from the grilled corn and discard. Brush the ears of corn with the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes.
   
4. Remove the kernels from the cobs
   and place the kernels in the bowl with the bulgur. Add the parsley, chives, basil, tomatoes, and onion and toss to combine.
   
5. Whisk together the vinegar, lemon juice, garlic, and extra-virgin olive oil in a small bowl and season with salt and pepper. Pour the mixture over the bulgur mixture and stir well to combine. Let sit at room temperature for at least 30 minutes before serving. The tabbouleh can be made 1 day in advance and stored, covered, in the refrigerator. Serve cold or at room temperature.
   

I love the smoky flavor and crunch that grilled corn gives to the buttery flavor and texture of avocado. This guacamole also goes well atop grilled fish and chicken. The corn in this recipe is actually grilled twice—once to cook it through and secondly to get a nice char on the outside to add extra smoky flavor and great texture to the guacamole. See
photograph
.

Serves 4

1. Heat your grill to high.
   
2. Brush the ears of grilled corn with 2 tablespoons of the oil and season with salt and pepper. Grill the ears until they are lightly golden brown on all sides, about 5 minutes.
   Remove the kernels from the cobs
   .
   
3. Place the avocados in a medium bowl and mash slightly with a fork. Add the corn kernels, serrano, onion, lime juice, cilantro, the remaining 2 tablespoons oil, and salt and pepper to taste and gently stir to combine. Serve with corn chips for dipping.
   

This salad is (or should be, at least) a summer classic. It is a celebration of those wonderful ingredients—summer corn and ripe tomatoes—that grace markets for only a short time every year. The dressing is a favorite of mine, sweet and fresh and summery. (I also like to drizzle it in place of the standard olive oil and whole basil leaves in a fresh mozzarella and tomato salad for a slightly different take on the classic caprese salad.) Sharp and tangy blue cheese provides just the right salty touch to balance out the otherwise sweet nature of the salad.

Serves 4

1. Combine the vinegar, chopped basil, honey, 1 teaspoon salt, ¼ teaspoon pepper, and the oil in a blender and blend until smooth. The dressing can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
   
2. Combine the corn kernels, onion, and tomatoes in a large bowl. Add the dressing and toss to coat; season with salt and pepper. Let sit at room temperature for 30 minutes before serving. The salad can be made 1 day in advance and stored, covered, in the refrigerator.
   
3. Top with crumbled blue cheese and garnish with basil sprigs before serving cold or at room temperature.
   

I love chopped salads almost as much as I love coming up with new and interesting combinations to put in them. This particular version is inspired by southwestern ingredients, which I obviously love, and is all about flavor and texture: smokiness from the charred corn and shrimp, spiciness from the pickled jalapeños, tartness from the dressing, and crunchiness from the tortilla chips. This salad is perfect as a starter to any meal and filling enough to be served as the main course.

Serves 4

1. Heat your grill to high.
   
2. Brush the grilled ears of corn with the canola oil and season with salt and pepper. Grill until slightly charred on all sides, about 4 minutes. Remove the cobs from the grill and let cool slightly. Remove the kernels from the cobs and transfer to a medium bowl.
   
3. Cut the shrimp in half and add to the corn kernels along with the jalapeños, avocado, and tomatoes.
   
4. 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.
   
5. Arrange the watercress on a large platter and spoon the corn salad over the top. Sprinkle with the tortilla chips.
   

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

1. 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.
   
2. 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.
   
3. Spread the butter over the hot corn.
   

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

1. 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.
   
2. 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.
   
3. 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.