Sunday, August 19, 2012

Sunday Supper - Grilled Chicken and Corn Salad with Cilantro Dressing

After a not-so-brief hiatus, it's back to blogging! I have spent the last week or so traveling and catching up on work, and unfortunately not cooking very much. But, now I'm back with some great recipes and travel finds to share.

Tonight, we are back out in the burbs for a Sunday supper with the in-laws. And taking advantage of the last few weeks of summer with some outdoor grilling.
Corn Salad with Cilantro Dressing

Marinated Grilled Chicken
  • 6 (5-6oz.) boneless, skinless chicken breasts
  • 4 egg yolks
  • 1 tablespoon creole or whole grain mustard
  • 1/4 cup balsamic vinegar
  • 1 cup light olive oil
  • warm water as needed
  • 2 tablespoon Lawry's season salt
  • 2 tablespoon garlic powder
  • 1 tablespoon white pepper
  • 2 tablespoon lemon pepper seasoning
  • 2 tablespoon celery salt

Corn Salad with Cilantro Dressing
  • 2 bunches fresh cilantro, stemmed
  • 3/4 cup olive oil
  • 1/3 cup white wine vinegar
  • 1 1/2 tablespoons fresh lime juice
  • 1/2 jalapeño, chopped
  • 1/2 shallot, chopped
  • 1/2 teaspoon salt
  • 9 ears of fresh corn, husked and cleaned (or 1 lb. bag of frozen corn)
  • 1/4 cup corn oil
  • 1 small onion, finely chopped
  • 1/2 tablespoon fresh ginger, peeled and finely chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced


Marinated Grilled Chicken
  1. Place the egg yolks, mustard and vinegar in a food processor. Blend on medium speed for 1-2 minutes.
  2. Slowly drizzle olive oil into the mixture, 1 tablespoon at a time, add 1-2 tablespoon warm water.
  3. Once all the oil has been incorporated add season salt, garlic powder, white pepper, lemon pepper, and celery salt until well incorporated.
  4. Store covered in refrigerator until needed.
  5. Using a pastry brush, coat chicken breasts with marinade. Refrigerate for 30 minutes.
  6. Prepare the grill.
  7. Cook chicken breasts over direct high heat for 10-12 minutes, turning once during the grilling process.
* This recipe is adapted from Robert St. John's New South Grilling. 

Corn Salad with Cilantro Dressing
  1. Combine the cilantro, oil, vinegar, lime juice, jalapeño, shallot, and salt in a food processor and purée. Set aside.
  2. Boil corn in a large pot until tender, about 8 minutes. (If using frozen corn, prepared according to package directions.)Allow to cool. Cut the corn off of the cob.
  3. Heat corn oil in a large sauté pan. Add onions and cook until translucent, about 10 minutes.
  4. Add ginger and bell peppers and sauté for an additional 5 minutes.
  5. Add corn and sauté until heated through.
  6. Transfer the corn mixture into a large bowl. Add dressing and toss to combine.
  7. Cover and refrigerate until ready to serve. Can be made up to a day in advance.
* This recipe is adapted from Ambrosia - The Vicksburg Junior Auxiliary Cookbook.

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