Corn On The Cob With Cotija, Lime Juice, & Garlic Butter

Spring is the perfect time to enjoy a cookout with friends and family. Here are six great recipes we’ve combined so that you can be the star chef of the show. First up is a favorite of Bobby Flay:

Ingredients

• 8 ears corn
• 1/2 cup cotija cheese, grated
• 4 fresh limes, quartered
• 2 tablespoons chopped chives, for garnish

Garlic Butter

• 2 sticks unsalted butter, slightly softened
• 8 cloves garlic, peeled and coarsely chopped
• 1/4 habanero pepper, seeded
• 1/4 bunch fresh chives
• Salt and freshly ground black pepper

Preparation

1. Preheat grill to medium.
2. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk.
3. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess.
4. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
5. Unwrap corn and brush with the garlic butter.
6. Sprinkle with the cotija cheese and squeeze with lime.
7. Sprinkle with chopped chives, to garnish.

Garlic Butter

1. Combine butter, garlic, habanero, and chives in a food processor and process until smooth.
2. Season with salt and pepper.
3. Set aside until ready to use.

Delicious Arugula & Strawberry Salad

Ingredients

• 3 tablespoons sherry vinegar
• 1/2 teaspoon granulated sugar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon canola oil
• 1/4 teaspoon kosher salt, plus more for seasoning
• 2 cups arugula leaves
• 1 pint fresh strawberries, washed, dried and split lengthwise
• Poppy seeds

Preparation

1. In a large serving bowl, whisk together the sherry vinegar and sugar.
2. Whisk in the olive oil, canola oil and 1/4 teaspoon salt.
3. Taste for seasoning.
4. Toss the arugula leaves in the dressing, add the strawberries, sprinkle poppy seeds and gently mix.

Enjoy!

Potato Salad

Ingredients

• 5 large red potatoes, peeled and cubed
• 2 ribs celery, chopped
• 1/2 large onion, chopped
• 3 hard-boiled eggs, 2 chopped and 1 sliced
• 2 heaping tablespoons sweet pickle relish, drained
• 1/2 cup salad dressing
• 3 tablespoons yellow mustard
• 1 tablespoon sugar
• Paprika, for garnish
• Salt

Preparation

1. Boil cubed potatoes until tender. Drain and cool.
2. In a large bowl add celery, onion, 2 eggs and pickled relish.
3. Add the salad dressing, yellow mustard and sugar. Combine and stir well.
4. Place the sliced egg on top of potatoes and sprinkle with paprika and salt.
5. Let the potato salad chill in the refrigerator for at least 2 1/2 hours.

Roasted Pepper Pasta

Ingredients

• Kosher salt
• 12 ounces mezzi rigatoni or other short tube-shaped pasta
• 2 bell peppers (red and/or yellow), halved, stemmed and seeded
• 6 cloves garlic, unpeeled
• 1/4 cup almonds
• 1/3 cup extra-virgin olive oil
• 1 lemon
• 8 ounces bocconcini balls
• 1 bunch fresh basil, leaves torn
• Freshly ground pepper

Preparation

1. Preheat the broiler.
2. Bring a pot of salted water to a boil.
3. Add the pasta and cook as the label directs.
4. Drain and rinse under cold water to stop the cooking. Shake off the excess water.
5. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes.
6. Transfer the peppers to a bowl, cover and set aside about 5 minutes.
7. Heat a dry skillet over medium-high heat.
8. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then chop.
9. Put garlic on cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife.
10. Peel the roasted peppers and slice into strips; transfer to a large bowl.
11. Add the garlic paste and drizzle with the olive oil.
12. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice.
13. Add the bocconcini balls, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.

Garden Potato Salad

Ingredients

• Kosher salt
• 4 medium carrots, cut into 1/4-inch-thick rounds
• 3/4 cup fat-free plain yogurt
• 1/4 cup low-fat mayonnaise
• 1 tablespoon plus 1 teaspoon whole-grain or dijon mustard
• 3 scallions, minced, whites and greens separated
• Freshly ground pepper
• 2 stalks celery, cut into 1/4-inch-thick slices
• 1 small cucumber, cut into 1/4-inch-thick rounds

Preparation

1. Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine.
2. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water.
3. Bring to a boil, then reduce to a simmer and cook about 10 minutes.
4. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes.
5. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool.
6. Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl.
7. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper.
8. Add the potatoes, carrots, celery and cucumber to the dressing and toss.
9. Chill about 4 hours.
10. Sprinkle with the scallion greens.

Radicchio Pasta Salad

A favorite of Rachel Ray!

Ingredients

• Salt
• 1/2 pound orecchiette, cooked to al dente
• 2 tablespoons orange marmalade
• 1 small clove garlic, grated or very finely chopped
• 1 teaspoon finely chopped oregano leaves, from 2 sprigs
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• Freshly ground black pepper
• 1/2 small red onion, chopped
• 1 head radicchio

Preparation

1. Bring water to a boil, salt it and cook pasta to al dente.
2. In a mixing bowl, whisk together the orange marmalade, garlic, oregano, mustard and vinegar.
3. Stream the olive oil into dressing while whisking and season dressing with salt and pepper.
4. Pull off 8 of the outer leaves of radicchio.
5. Form serving cups for the pasta salad out of the leaves using 2 leaves to form each bowl.
6. Chop remaining radicchio.
7. Toss radicchio and pasta and onions with the dressing to combine.
8. Serve pasta in lettuce bowls.