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The spicy dip that I serve with grilled corn (as well as with steamed or boiled corn) is sort of like a Mexican aïoli, pungent with garlic, smoky and spicy with chipotle chiles You can also serve it as a dip with vegetables or chips, or use it as a flavorful spread for sandwiches and panini The recipe makes more than you’ll need for six ears of corn — if you’re having a crowd for a barbecue, you’ll have enough.
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Get Corn and Ricotta Ravioli with Sauteed Cherry Tomato Sauce Recipe from Food Network
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Recipe for Roasted Salmon with Raw Corn and Green Onion Relish, as seen in the August 2007 issue of 'O, The Oprah Magazine.'
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Fancy, fancy polenta. First the corn and parmesan polenta is whipped up. Then the polenta is cut into triangles, fried, topped with thick slices of tomato and a sprinkling of chevre and broiled. This glorious triangle is served on a bed of kale.
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Black beans and corn, cooked ground beef, salsa and sour cream are layered in a baking dish, topped with shredded cheese, and baked for a zesty one-dish meal.
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This steak showcased the Pacific Northwest's iconic Walla Walla onions and morel mushrooms. The tomato-and-asparagus salad he serves alongside the beef would be wonderful all on its own as a first course.
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A quick, fresh corn and black bean salsa gives turkey sausages a spicy flair.
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Get Avocado and Grilled Corn Salad with Green Goddess Dressing Recipe from Food Network
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Get Red and White Double Dippers with Blue Corn Chips Recipe from Food Network
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Get Mini Corn Dogs with Sweet and Spicy Pepper Relish Recipe from Food Network
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Get Grilled Corn Salad with Lime, Red Chili and Cotija Recipe from Food Network
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Get Baked Creamed Corn With Red Bell Peppers and Jalapenos Recipe from Food Network