Time 12h30m Yield 6 Number Of Ingredients 11 Steps:
Preheat an outdoor grill for medium heat, and lightly oil the grate. Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool. Remove husks and silk from corn, then cut corn kernels from the cob. Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl. Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl. Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.
Time 30m Yield 6 Number Of Ingredients 8 Steps:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl. Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.
Time 13m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Time 30m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft. If the corn isn¿t done but the liquid is gone, add a little more stock and continue cooking. Stir in the vinegar and serve.
