recipes 60, 61, 62, and 63: an ode to corn, glorious grilled corn!

I don't think I've ever met somebody who doesn't love corn. And if I did, I probably wouldn't be friends with that person. Corn is the best and so are these corn recipes! The first three are from the grummer recipe vault of Stacey (and beyond that, I'm unsure of their source). The last one is slightly adapted from Skinnytaste: http://www.skinnytaste.com/2012/06/warm-mexican-corn-salad.html#more

CORN, TOMATO, AND PROVOLONE SALAD (serves 4ish)
Ingredients:
-4 ears of corn
-1 pint of grape tomatoes, halved
-2 T mint leaves, torn
-1/2 red onion, sliced
-3 T olive oil
-1 lemon, juiced
-salt and red pepper flakes
-provolone cheese (desired level of sharpness, cubed)

Instructions:
1) de-silk the corn and soak in water in the husks for 10-15 minutes
2) grill the corn in their husks for about 15-20 minutes and cut the corn off of the cobs
3) toss the tomatoes with the corn and add the mint and onion
4) dress with olive oil, lemon, salt, and red pepper flakes
5) stir in the cubed provolone

Y-U-M!

TOMATOES STUFFED WITH CORN (serves 4ish)
Ingredients:
-3 ears of corn in husks
-4 beefsteak tomatoes
-1 T olive oil
-1/2 c chopped scallions
-1/2 c crumbled goat cheese
-1 T white wine vinegar
-salt and pepper

Instructions:
1) de-silk the corn and soak in water in the husks for 10-15 minutes
2) grill the corn in their husks for about 15-20 minutes and cut the corn off of the cobs
3) while the corn is grilling, cut off and discard the top third of the tomatoes
4) scoop out the tomato interiors and coarsely chop the interiors
5) mix the corn with the tomato interiors and then mix in all other ingredients
6) put the mixture in the tomato "bowls" and top with extra goat cheese, if desired

MEXICAN CORN (serves 8)
Ingredients:
Corn
-8 ears of corn in their husks
-1/2 c grated cotija cheese
-4 fresh limes, quartered
-2 T chopped chives

Garlic Butter
-1 stick of butter, slightly softened
-8 cloves garlic
-chipotle peppers in adobo sauce
-1/4 of a bunch of fresh chives, snipped
-salt and pepper

Instructions:
1) de-silk the corn and soak in water in the husks for 10-15 minutes
2) grill the corn in their husks for about 15-20 minutes and remove the corn from the husks
3) while the corn is grilling, make the garlic butter by mixing the above ingredients in a food processor
4) brush the corn with the garlic butter, sprinkle with the cheese, squeeze the lime on top, and sprinkle on the salt, pepper, and chives

WARM MEXICAN CORN SALAD (serves 8)
Ingredients:
-6 ears of corn, in the husks
-3 T light mayo
-3 T fat-free Greek yogurt
-1 t chili powder
-the juice of a lime
-2 T chopped fresh cilantro
-3 T scallions, chopped
-1/2 c cotija cheese, grated (a good parmesan works well if you can't find cotija)
-salt, pepper, and Tabasco sauce to taste to zing it up
-lime wedges for garnishing

Instructions:
1) de-silk the corn and soak in water in the husks for 10-15 minutes
2) grill the corn in their husks for about 15-20 minutes and cut the corn off of the cobs
3) combine the corn with all other ingredients, stir, and garnish with the lime wedges (don't stir in the lime wedges like I did by accident- it caused a scene much like playing that Under Cover Bears instant oatmeal breakfast game in the 80s)

courtesy of: http://reelfilmtalk.blogspot.com/2011/04/u-is-for-undercover-bears-instant.html