Saturday, July 10, 2010

Grilled Corn Salad

Grilling vegetables with spices adds so much flavor to the dish. We had fresh corn, tomatoes, onion, zucchini, red bell pepper, fresh parsley, fresh rosemary and fresh basil. Marinating in cumin, salt, pepper, olive oil and vinegar or lime juice pulls everything together.

Want to really impress guests? Serve the vegetables as an appetizer with these tasty corn cups. The Historical League featured these at the Sandra Day O'Connor Open House held at the AHS Museum.


6 T butter, at room temperature
2 oz cream cheese, at room temperature
½ cup yellow corn meal
1 cup flour
Pinch salt

1. Preheat oven to 350 F.
2. In the bowl of an electric mixer cream butter and cream cheese.
3. Sift the corn meal, flour and salt together in a separate bowl.
4. With the mixer on low speed add the dry ingredients to the wet and mix until incorporated.
5. Place on a clean counter an gently knead a few times and divide into 1-inch balls. The dough can be rolled and cut into rounds.
6. Press the ball or rounds into a mini muffin mold, pressing down in the center to fill the mold and form a cup.
7. Bake until light brown and cooked through, 15-20 minutes.
8. Remove from the oven and molds to finish cooling on a rack.

Makes about 30 cups