Scallop Corn Bacon Burger

Credit Matt Dunigan (Road Grill)

• ½ cup mayonnaise
• Juice and zest of 1 lime
• 1 tsp green Tabasco or more
• Salt and pepper
• 3 ears of corn shucked, silks removed
• Olive oil
• 1 ½ lb(s) sea scallops debearded
• 1 tsp Cajun spice
• ¼ cup green onion minced
• 12 slices cooked crispy bacon, minced
• ½ cup bread crumbs
• Zest of 2 lemons
• 3 green onions minced
• Fresh greens
• Tomatoes sliced
• Avocado sliced
• Hamburger Buns

To Make:

1. In a small bowl combine the mayonnaise with the green Tabasco and lime zest and lime juice. Mix the sauce together and refrigerate until needed.

2. Remove the husks from the corn and lay the cobs on a baking tray. Drizzle them with olive oil and season with salt and pepper.

3. Preheat barbeque to medium high heat (375°F) (190°C).

4. Oil the grill to prevent sticking.

5. Place corn on the grill and cook for approximately 2 minutes turning often.

6. Remove the corn from the grill. Hold the cob upright on the cutting board and using a sharp knife cut downwards removing the corn kernels from the cob. Discard the cobs.

7. In a food processor process half of the corn kernels to a paste. Add 1 third of the scallops, a pinch of salt and pepper and Cajun spice and process again to a paste. Add the remaining scallops a little at a time and pulse lightly so that the scallops are still chunky.

8. Place the mixture into a large bowl.

9. Fold the green onion, remaining whole corn kernels, minced bacon, breadcrumbs and lemon zest into the mixture.

10. With oiled hands pat the mixture into burgers and place them on a clean tray. Cover the burgers with plastic wrap and refrigerate for 30-60 minutes.

11. Preheat grill to medium high heat 375°F (190°C).

12. Remove the burgers from the refrigerator and drizzle them with vegetable oil.

13. Oil the grill to prevent sticking.

14. Place the burgers on grill and cook for 3-4 minutes per side.

15. Toast some soft buns on the warming rack while the second side of the burgers cook.

16. Serve with sliced avocado drizzled with lime juice, lettuce, tomato and Tabasco mayo.

 

Smoky Corn Relish

• 3 corn on the cob, husks removed
• 175ml white wine vinegar
• 75g sugar
• 1 garlic clove, crushed
• 2.5 cm piece of root ginger, finely grated
• ¼ tsp ground allspice
• ¼ tsp dried mustard powder
• 4 spring or green onions, white part only, finely chopped
• 1 red pepper, halved deseeded, finely chopped
• 1 small red chilli, deseeded, finely chopped
• 1 tsp cornstarch mixed with 1 tsp cold water
• Salt and freshly ground black pepper

To Make:

1. Blanch the cobs in boiling water for 2-3 minutes, remove, drain.

2. Heat a chargrill or pan grill until very hot. Add the cobs and grill for 5-6 minutes, turning them until lightly charred all over.

3. When cool enough to handle, run a small knife along the length of the cob to remove the kernels.

4. In a pan, bring to the boil the vinegar, sugar then add the garlic, ginger and spices, cook for 10-15 minutes

5. Add the corn, onions, pepper and chilli and cook for a further 6-8 minutes. Stir in the cornstarch, cook for 30 seconds season to taste and cool.

6. Refrigerate for at least 2 days before serving. It will keep in the refrigerator for up to 5 days.

Thyme-Grilled Corn

• 3 corns on the cob, husks removed
• 60ml vegetable oil
• 75g unsalted butter
• 2 tsp thyme leaves, freshly picked
• Salt and freshly ground black pepper

To Make:

1. Blanch the corn in boiling water for 10 minutes, remove and cut into 4cm chunks.

2. Brush grill with the oil, heat a chargrill or pan grill until hot;  grill for 10 minutes until lightly charred, turning them often.

3. Heat the butter with the thyme in the pan for about 2 minutes. Pour over the grilled corn, season and serve.

Chili-Lime Corn

Credit Chatelaine June 2015

Serves 12

• 12 corncobs

Glaze:

• 1//3 cup lime juice
• 1 1/2 tsp chili powder
• 1 1/2 tsp salt
• Fresh ground black pepper

To Make:

1. Pull back husks from 12 corncobs and remove silk.

2. Re wrap husks around cobs and soak in cold water for 10 minutes.

3. Barbecue lid open, turning often, 6-8 minutes

4. Pull back husks and brush lime mixture on hot corn.