Tag: Ramsay

5-Minute Summer Corn Salad with Curry and Lime (Gluten-Free) by Gordon Ramsay

No-cook corn salad comes together quickly with just a few simple ingredients, but the curry vinaigrette adds tons of flavor! This summer side dish is delicious with grilled steak or salmon.

blue bowl of corn salad with three limes

Corn seems to be everywhere you look this time of year. And with good reason – at the height of the season, it’s sweet, juicy, and incredibly affordable.

Once you’ve had your fill of Mexican street corn (and Buffalo street corn and grilled corn slathered with goat cheese and smoked paprika), give this fresh corn salad with curry and lime a try.

This corn side dish starts like most traditional corn salads do, with sweet corn, red bell peppers, scallions, and jalapeno. Then it gets tossed with a super flavorful curry and lime juice vinaigrette that makes it really special. If you like curry, you definitely need to try this! Madras curry powder complements sweet corn so well. This salad hits all the right notes – it’s sweet and spicy and sour and such a great change of pace from more typical corn recipes.

It’s delicious served with just about anything. I personally love it with salmon, but it’s also at home with grilled steak or even a burger. You can even get creative and use it on like relish on top of a hot dog!

corn, jalapenos, scallions, limes, cilantro, and curry powder on a pink background

To make this curried corn salad recipe, start by cutting the corn kernels from the cobs and add it to a serving bowl. Mix it with diced red pepper, scallions, minced jalapeno, and cilantro.

In a small bowl, combine the juice of two limes with 1 tablespoon olive oil, 1 teaspoon madras curry powder, and a big pinch of salt. Mix well to combine, then pour over the corn salad. The salad is ready to serve right away but will be even better after sitting in the refrigerator for an hour to help the flavors meld.

Can I use frozen corn in corn salad?

Fresh corn is definitely best in this recipe – frozen just doesn’t compare. If you must, I like to saute it for a minute or two in a teaspoon of butter. It will take an extra minute and dirty another pan, but it helps make up for the fact that frozen corn just isn’t as tasty as fresh summer corn is.

Do I have to use Madras curry powder?

Nope! I love Madras because it’s a little spicier and I really like the contrast between hot and sweet flavors. But you can use whatever curry powder is your favorite. You can also use garam masala, which has a similar warm flavor but without any heat.

If curry isn’t your thing, give one of these corn side dish recipes a try:

Bowl of Corn Salad with a serving spoon and a napkin

Summer Corn Salad with Curry and Lime

Yield: 6 servings

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

2 cups fresh corn kernels (from about 4 ears of corn)
1 red bell pepper, diced
3 scallions, chopped
1/4 cup cilantro
2 limes, juiced
1 Tablespoon olive oil
1 teaspoon Madras curry powder
1 pinch sea salt

Instructions

Combine the corn, pepper, scallions, and cilantro in a large bowl.
In a second bowl, combine the lime juice, olive oil, curry powder, and salt. Whisk to combine. Pour over the corn salad and stir gently to coat. Adjust seasoning to taste.
Serve immediately, or refrigerate.

Nutrition Information

Yield 4 Serving Size 1
Amount Per ServingCalories 125 Total Fat 5g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 4g Cholesterol 0mg Sodium 38mg Carbohydrates 22g Fiber 4g Sugar 5g Protein 3g

Cherry Tomato & Cheese Galette – Perfect for First Time Growers by Gordon Ramsay

When people grow cherry tomatoes for the first time, they
often make the mistake of planting more than one or two bushes, which a few
short months later usually means a ridiculously large harvest, as in more
cherry tomatoes than you can possibly use. Well, this cherry tomato and cheese
galette might help, a little.

While “galette” sounds a little fancy, they’re actually one
of the easier type of pies to make, and above and beyond the simple technique,
they are incredibly adaptable to whatever is in season. Whether that’s sweet
fruit, or savory vegetables, there are very few things you can’t galette.

Just be sure to bake them long enough, since the bottom
needs to brown, as well as you want whatever filling you’re using to dry out a
bit. Your oven time will vary depending on the exact size and shape of your
galette, so once you take it out, peak underneath to make sure it’s browned. Basically,
you should bake this as long as you possibly can, without it burning, so be
brave.

This will also work with larger, sliced tomatoes, but just
be careful you let them drain on some towels first. Other than that, there’s
not much else to worry about, except what to do with those other 5 pints of
cherry tomatoes. Even if you have to go to the store to buy yours, I think this
is well worth the trip, and I really do hope you give this cherry tomato
galette a try soon. Enjoy!

Ingredients for one 12-inch pizza pan sized galette:

For the dough:

1 1/3 cup all-purpose flour

2 tablespoons corn meal

1/2 teaspoon fine salt

1/2 cup unsalted butter, cubed, frozen

1 tablespoon cider vinegar

1/4 cup ice water

For the filling:

8 ounces soft goat cheese or other fresh cheese

1 egg yolk

1/2 teaspoon fine salt

14/ teaspoon freshly ground black pepper

pinch of cayenne

2 tablespoons sliced basil

For the rest:

3 cups cherry tomatoes, halved
1 tablespoon olive oil

1 teaspoon Dijon

sea salt to sprinkle over the top once cooled, optional

– Bake at 425 F. for 30-35 minutes or until well browned. To
be safe, place a foil-lined pan on rack under galette to catch any possible
drips.

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Hawaiian Lunchbox — The Skinny Fork by Gordon Ramsay

I kept this Hawaiian Lunchbox light with a base of a chopped kale salad that was mixed with some carrots and cabbage. After that I piled on some fresh pineapple, sugar span peas, and of course… the Hawaiian inspired turkey!

With a drizzle of sesame dressing and some crispy crunchy toppings, this Hawaiian Lunchbox is definitely one of my new favorite meal prep lunches. It’s quick and easy to make while also being absolutely delicious. With just a few simple ingredients.