GRILLED CORN SALAD
A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.
Provided by AMBERT77
Categories Side Dish Vegetables Tomatoes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
- Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.
Nutrition Facts : Calories 103 calories, Carbohydrate 19.7 g, Fat 2.8 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 43.4 mg, Sugar 4.3 g
GRILLED CORN AND PARSLEY SALAD
Provided by David Latt
Categories dinner, lunch, quick, salads and dressings, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Start up grill, if using charcoal, or wait until corn is ready if using a gas grill. Or preheat oven to 350 degrees.
- In a small saucepan over a very low flame, reduce balsamic vinegar to 1 tablespoon, about 15 to 20 minutes. Let cool.
- Drizzle olive oil on corn and carrot and season with sea salt and pepper. Place corn and carrot on grill and cook until lightly browned. Or roast in oven for 15 minutes, turning every 5 minutes. Let cool. Cut off kernels and finely chop carrot.
- Trim off parsley stems and finely chop. Sauté with garlic and a tablespoon of olive oil in a saucepan over medium heat until lightly browned. Season with sea salt and black pepper.
- Roughly chop parsley leaves and combine with sautéed parsley stems, grilled corn, carrots, scallion, and avocado. Dress with reduced balsamic and olive oil. Taste and season with sea salt and pepper as needed. Top with croutons.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 321 milligrams, Sugar 5 grams
GRILLED CORN AND BEAN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 19
Steps:
- For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
- Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
- For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
- Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.
GRILLED CORN AND POBLANO POTATO SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly.
- Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes.
- Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.)
GRILLED CORN SALAD WITH HONEY GARLIC DRESSING
This unique, bright colored salad makes a great summer side dish, but can be made all year by swapping the grill for your broiler.
Provided by momaphet
Categories Vegetable
Time 26m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the broiler or grill to moderate. Remove the husks and silks from the corn.
- Rub the canola oil over the corn and season it with salt and black pepper. Broil or grill it for about 6 minutes or until the ears are golden brown.
- Let the corn cool down, then remove the kernels, and combine them with the cherry tomatoes, red onion, and red bell pepper.
- Combine the olive oil, honey, lime juice, garlic, jalapeno, and cilantro to make the salad dressing and add salt and black pepper to taste.
- Stir the dressing into the corn mixture. Arrange the arugula in a big serving bowl and top it with the corn mixture. Garnish the corn salad with the fresh parsley. Serve at room temperature.
Nutrition Facts : Calories 245.1, Fat 14.9, SaturatedFat 1.8, Sodium 19.7, Carbohydrate 28.8, Fiber 3.7, Sugar 11.1, Protein 4
GRILLED GARLIC BREAD
Here is a savory grilled garlic bread recipe that's easy to make.
Provided by ghada faris
Categories Garlic Bread
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat a grill to high heat.
- Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
- Spread the butter mixture generously on the baguette slices.
- Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
- Sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 16.4 g, Cholesterol 17.5 mg, Fat 7 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 263.8 mg
LAYERED GRILLED CORN SALAD
This has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. -Angela Smith, Bluffton, South Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Brush corn with oil. Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly., Cut corn from cobs; transfer to a small bowl. Stir in salt, pepper and pepper flakes. In a 2-qt. glass bowl, layer a third of each of the following: corn, tomatoes, onion and basil. Repeat layers twice. Pour dressing over top; refrigerate at least 1 hour.
Nutrition Facts : Calories 224 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 656mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
GRILLED SWEET CORN SALAD
The grilled corn imparts a wonderful smokey flavor to this salad and red pepper and scallions add great color and crunch! This goes well at any barbeque and may be prepared up to 2 days in advance. From the Down Home with the Neely's cookbook.
Provided by Sharon123
Categories Corn
Time 22m
Yield 4-6
Number Of Ingredients 10
Steps:
- Heat the grill to medium high, or turn on the broiler. Brush the cobs evenly with 2 tbls. oil.
- When grill is hot, grill corn for 7 minutes, using tongs to turn the cobs as needed for even cooking, until nicely charred on all sides.
- Or you can broil the corn, turning as needed for even browning.
- When the corn is cool enough to handle, use a sharp knife to strip the kernels from the cob and move them to a large bowl. Add the bell pepper, scallions, and cilantro(or parsley).
- In a small bowl, whisk the remaining 2 tbls. oil with the lime juice, maple syrup, salt and pepper, and Neely's Barbecue Seasoning.
- Pour the dressing over the corn mixture, tossing well to mix thoroughly and taste to adjust seasonings(adding more salt, pepper, or lime juice as desired).
- Serve at room temperature. Enjoy!
- Note:.
- For an extra smoky flavor, grill the scallions until charred and soft, 3-4 minutes total, then finely chop.
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LOW FODMAP GRILLED CORN SALAD WITH PARMESAN & PARSLEY
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5/5 (2)Category Salad, Side DishCuisine AmericanTotal Time 20 mins
- Brush the cobs with 1 tablespoon of the oil, coating all the kernels. Cook over high heat for about 5 minutes or until many of the kernels are blackened and blistered, rotating the cobs often during the cooking time.
- Take care as the corn will be hot. Use a sharp knife to cut the kernels off of the cob as follows: place stem end of the corn on a cutting board so that the cob is vertical, holding the tip of the cob with your non-dominant hand. Take a sharp knife in your other hand and cut the kernels from the cob, slicing from top to bottom. Measure out 2 cups of corn kernels (about 200 g); reserve any extra for another use).
- Place the 2 cups (200 g) of corn kernels in a mixing bowl and quickly, while still hot/warm, stir in the Parmesan cheese and parsley (read more below in last sentence) and remaining tablespoon of oil. Taste and season with salt and lots of freshly ground black pepper. Serve immediately or cool and serve at room temperature. The salad can be refrigerated overnight in an airtight container and warmed gently before serving; if you go this route, it is best to fold in the parsley after re-heating and right before serving.
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