Grilled Corn Salad Recipe 445

SUMMER GRILLED CORN SALAD

Steps:

• Cook the corn in a pot of boiling water for 10 minutes.
• Drain then brush with olive oil and grill in a hot griddle pan (or over hot coals).
• Remove and allow to cool for 10 minutes then slice the kernels off the cobs.
• Combine the grilled corn kernels with the remaining salad ingredients.
• Dress with olive oil, lemon juice, salt and pepper and mix to combine.

GRILLED CORN SALAD

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.

GRILLED CORN SALAD RECIPE

Steps:

• Gather the ingredients.
• Heat your grill on high heat and grill the corn, husks on for 10-15 minutes or until the corn is tender. Rotate the corn halfway through grilling.
• While the corn is grilling, slice the zucchini into long strips.
• Brush both sides of the slices with some of the olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Add the zucchini to the grill and grill for a few minutes on each side, or until softened and charred with grill marks.
• Dice the zucchini into ½ inch cubes.
• Cut the kernels off the corn. We like to place the cob in the opening of a tube cake pan. This helps hold the cob steady and the cake pan catches all of the kernels neatly.
• Gather your dressing ingredients. The 2 remaining tablespoons olive oil, the garlic scapes, lemon, vinegar, basil, chives, and the remaining 1/2 teaspoon salt and the remaining 1/2 teaspoon pepper.
• Whisk together.
• Toss the corn kernels, halved cherry tomatoes, diced zucchini, and dressing together in a large bowl.
• Top the corn salad with the feta cheese and more fresh herbs if you wish.

GRILLED CORN SALAD

Steps:

• Cook the corn by one of two methods: the outdoor method or the indoor method.
• For the outdoor method: Soak the corn in their husks overnight in salt water. When ready to cook, preheat the grill to medium-low heat. Place the soaked corn, still in their husks, on the grill and close the lid. Grill for about 20 minutes, then remove the corn from the grill and let it cool enough so that you can handle it. Peel off and discard the husks.
• For the indoor method: Preheat a cast-iron grill pan over medium heat. Husk the corn and season with olive oil and salt. Grill on the grill pan, turning occasionally, until lightly charred in spots, 8 to 10 minutes.
• Mix together the anchovy, garlic and jalapeno in a large bowl with a large pinch salt. Add the lime juice and zest and whisk in the olive oil. Add the tomatoes, cilantro, scallions and avocado and gently toss.
• Cut the kernels off of the cobs, and add them to the salad. Toss to combine and taste for seasoning. You may need to add some additional salt.

GRILLED CORN-SWEET ONION SALAD

Steps:

• Preheat grill. Brush the blanched corn with oil and season with salt and pepper to taste. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl.
• Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper.

GRILLED-CORN SALAD RECIPE - (4.4/5)

Steps:

• 1. For dressing, in a screw-top jar combine olive oil, lemon juice, Worcestershire sauce, garlic, the 1/2 teaspoon black pepper, the 1/4 teaspoon salt, and the hot pepper sauce. Cover and shake well; refrigerate until ready to serve. 2. Peel back cornhusks but do not remove. Gently rinse corn and scrub with a stiff brush to remove silks. Spread butter over corn. Sprinkle with rosemary, the 1 teaspoon salt, and the 1 teaspoon black pepper. Fold husks back around corn and tie with 100-percent-cotton kitchen string or strips of husk. 3. For a charcoal grill, grill corn on the rack of an uncovered grill directly over medium coals for 25 to 30 minutes or until corn kernels are tender, turning and rearranging ears occasionally. Add sweet peppers to grill the last 8 to 10 minutes of grilling, turning often to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place corn and sweet peppers on grill rack over heat. Cover and grill as directed.). Cool corn for 30 minutes. Remove string; peel back husks. Cut kernels from cobs. Remove stems from sweet peppers and cut peppers into bite-size pieces. 4. In a large bowl combine corn, peppers, cheese, and dressing; toss lightly to combine. Serve warm or at room temperature. If desired, serve salad over a bed of romaine leaves. Skillet Method: Remove husks and silk from corn. Cut kernels from cobs. In a large skillet cook corn kernels in the 1 tablespoon oil over medium-high heat about 5 minutes or until corn is tender and golden brown, stirring often. Reduce heat as necessary to prevent corn from popping out of the skillet. Prepare salad as directed. Nutrition Facts (Grilled-Corn Salad) Servings Per Recipe 6, cal. (kcal) 260, Fat, total (g) 19, chol. (mg) 9, sat. fat (g) 2, carb. (g) 24, Monosaturated fat (g) 11, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 7, pro. (g) 7, vit. A (IU) 4373, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 129, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 138, Potassium (mg) 521, calcium (mg) 121, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

LAYERED GRILLED CORN SALAD

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.

GRILLED CORN SALAD

Steps:

• Place corn in a deep bowl with enough water to cover, place a plate or other heavy waterproof item on top to keep the corn submerged. Let soak for 1 hour.
• Preheat a grill pan over medium heat. Transfer corn to grill and cook, turning, until outer leaves are blackened, 20 to 25 minutes. Place jalapenos on grill and cook, turning occasionally, 5 to 6 minutes. Remove corn and jalapenos from grill and let cool.
• Remove husks and silk from corn; discard. Remove kernels from cob and place in a large bowl. Stem, seed, and finely chop the jalapenos and add to bowl with corn along with tomatoes, onion, garlic, cilantro, mint, lime juice, olive oil, and salt. Stir to combine and serve.