Grilled Corn Salad Recipes

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GRILLED CORN SALAD WITH AVOCADO



Grilled Corn Salad with Avocado image

Grilled corn salad with avocado, and sweet fresh corn. Simple, delicious, and perfect for summer barbecues and easy weeknight dinners.

Provided by Erin Clarke / Well Plated

Categories     Salad     Side Dish

Time 25m

Number Of Ingredients 17

5 ears fresh corn (husked with silks removed)
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
3/4 teaspoon black pepper
1 pint halved cherry tomatoes (about 2 cups)
2 cups packed arugula
1 medium avocado (peeled, pitted, and diced)
1 small red bell pepper (cored and finely chopped)
4 green onions (finely chopped)
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice (from about 2 limes)
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 teaspoon paprika
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder

Steps:

  • Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
  • Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
  • In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.

Nutrition Facts : ServingSize 1 (of 6), about 1 cup, Calories 230 kcal, Carbohydrate 26 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Fiber 5 g, Sugar 11 g, UnsaturatedFat 12 g

GRILLED CORN SALAD



Grilled Corn Salad image

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

6 ears freshly shucked corn
1 green pepper, diced
2 Roma (plum) tomatoes, diced
¼ cup diced red onion
½ bunch fresh cilantro, chopped, or more to taste
2 teaspoons olive oil, or to taste
salt and ground black pepper to taste

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 SALAD



Grilled Corn Salad image

Here's an easy summer salad made with grilled corn, peppers, and zucchini! Serve it with burgers and grilled chicken at your next backyard barbecue. Keeps well, too!

Provided by Elise Bauer

Categories     Salad     Side Dish     Grill     Corn     Salad

Time 45m

Yield 4

Number Of Ingredients 11

4 ears of corn, do not shuck (or 2 1/2 cups frozen corn for the stovetop option)
1 large red bell pepper
1 5-inch long zucchini, sliced in half lengthwise
1/2 cup chopped red onion
1/2 cup chopped cilantro
1 serrano chili pepper, seeded and minced (optional)
1 teaspoon ground cumin (best if you toast whole cumin seeds then grind)
1/4 cup crumbly salty cheese such as feta or cotija (optional)
2 tablespoons extra virgin olive oil
2 tablespoons cider vinegar or lime juice
Salt and freshly ground pepper to taste

Steps:

  • Grill the corn, bell pepper, and zucchini: Prepare your grill for high, direct heat. Oil the grill grates. Rub a little olive oil over the bell pepper. Place the red pepper and the corn (in their husks) directly on the grill grates. (See our method for grilling corn-on-the-cob .) Cover the grill. Turn corn occasionally, so that every part of the husk is blackened. Also turn the red bell pepper occasionally until the skin has blistered up all around it. This should take 15 to 20 minutes. When the corn and peppers are about 5 minutes away from being done, rub olive oil over the zucchini pieces and place the zucchini pieces directly on the grill grate, cut side down. Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side.
  • Finish prepping the red pepper: Place charred bell pepper in a bowl and cover with a plate so that it steams in its own heat. Once the bell pepper has cooled a bit, remove the charred peel. Cut open the pepper, remove the seeds and stem. Chop the bell pepper into small pieces.
  • Cut the kernels from the corn cob: Let the corn cool down for a few minutes and pull back the husks. Take a small bowl and turn it upside down in a larger bowl. Stand the corn husks vertically, tip facing down, on top of the upside down small bowl. (You can also use the center of an upturned bundt pan.) Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob.
  • Chop zucchini: Slice the grilled zucchini again lengthwise and chop into small pieces.

GRILLED CORN SALAD RECIPE



Grilled Corn Salad Recipe image

This summer salad combines sweet grilled corn, tomatoes, grilled zucchini and feta cheese for a crunchy vegetarian side dish.

Provided by Leah Maroney

Categories     Dinner     Side Dish     Lunch     Salad

Time 30m

Number Of Ingredients 14

For the Salad:
5 ears corn (husks on)
2 medium zucchini
2 tablespoons cup olive oil (divided)
1 tablespoon salt (divided)
1 teaspoon pepper (divided)
1 pint cherry tomatoes (halved)
¼ cup feta cheese (crumbled) For the Dressing:
2 tablespoons olive oil
¼ cup garlic scapes (finely minced)
1 teaspoon lemon juice
1 tablespoon apple cider vinegar
5 basil leaves (minced)
1 tablespoon chives (minced)

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.

Nutrition Facts : Calories 106 kcal, Carbohydrate 14 g, Cholesterol 4 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 965 mg, Sugar 4 g, Fat 5 g, ServingSize 4 Servings, UnsaturatedFat 0 g

GRILLED CORN SALAD



Grilled Corn Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

4 ears corn
1 anchovy, minced, or 1 teaspoon anchovy paste
1 clove garlic, minced
1 jalapeno, seeds and ribs removed, minced
Salt
Juice and zest of 2 limes
4 ounces extra-virgin olive oil
1 cup cherry tomatoes, halved
3/4 cup chopped fresh cilantro
6 scallions, sliced thinly
1 avocado, diced

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 MEXICAN STREET CORN SALAD



Grilled Mexican Street Corn Salad image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

6 large ears corn, 3 with husks and silks removed, 3 still with husks and silks intact
1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter, melted
1/2 cup mayonnaise, preferably Hellmann's or Best Foods
1/4 cup minced fresh cilantro leaves
Zest and juice of 1 lime (about 2 tablespoons juice)
2 garlic cloves, grated
1/4 teaspoon chipotle chile powder
Flakey sea salt or kosher salt and freshly ground black pepper
1/2 cup grated queso anejo or 3-cheese blend of Pecorino Romano, Parmesan, and Asiago cheese, plus a little more for garnish
6 slices applewood-smoked bacon, fried crisp and crumbled
1 sprig fresh cilantro, for garnish
1 lime, cut into small wedges, for serving (optional)

Steps:

  • Preheat the grill with all burners on high. Once preheated, adjust the temperature to medium high for direct grilling.
  • Soak all 6 ears of corn in water to cover for 10 minutes. Remove the corn from the water and pat dry with paper towels. Brush the shucked corn on all sides with the olive oil and leave the other corn in the husk.
  • Grill all the corn, turning occasionally, until the shucked corn is well browned and charred in places and the husks of the unshucked corn are dried out and charred in places, about 10 minutes.
  • Remove all the corn from the grill and let rest until easy to handle, about 5 minutes. When you can handle the corn comfortably, shuck the unshucked cobs. Then, stand a cob on its flat end on a cutting board. Holding the cob steady, take a sharp knife and carefully cut the kernels off, sliding the knife down the cob from top to bottom. Rotate the cob, cutting off a section at a time. I usually do 5 turns per cob. Repeat with the remaining corn. Discard the cobs, transfer the kernels to a bowl, and mix with the melted butter.
  • In a separate bowl, stir the mayonnaise, minced cilantro, lime zest and juice, garlic, chile powder, and a pinch of salt and pepper together until well mixed. Stir in the cheese and toss the buttered corn with the dressing. Taste and adjust the seasonings. Garnish with a little more grated cheese.
  • Serve warm or cold; either way, reserve topping with the bacon crumbles until just before serving, or they will get limp. Garnish with the cilantro sprig and the lime wedges, if desired.

GRILLED CORN SALAD



Grilled Corn Salad image

Provided by Danny Boome

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 9

2 ears corn
2 tablespoons olive oil, plus more for brushing
1 tomato, seeded and diced
1/4 cup red onion, finely diced
1 cup mixed greens
1 cup fresh parsley leaves
1 lime, juiced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Brush corn with a little oil and place it on the grill for 10 minutes. Once corn is cooked and slightly cooled, cut kernels off and place into a medium bowl. Add diced tomato, diced red onion, mixed greens, parsley, lime juice, 2 tablespoons olive oil, and season with salt and freshly ground black pepper. Toss to mix well.

GRILLED CORN SALAD



Grilled Corn Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 27m

Yield 6 servings

Number Of Ingredients 14

6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
Salt and pepper
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups packed arugula
1 lemon, juiced
4 tablespoons olive oil
Salt and freshly ground black pepper
Neelys Barbeque Seasoning, recipe follows
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Steps:

  • Preheat grill or broiler to medium heat.
  • Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
  • In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
  • Toss the salad with the dressing and serve at room temperature.
  • Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

GRILLED CORN AND BEAN SALAD



Grilled Corn and Bean Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h

Yield 12 to 14 servings

Number Of Ingredients 19

4 fresh or frozen ears of corn, husks removed
One 15-ounce can black beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
1 cup loosely packed fresh cilantro leaves, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 teaspoon ground cumin
Pinch chili powder
2 cloves garlic, pushed through a press
1/4 cup extra-virgin olive oil
Hot sauce, preferably Crystal Hot Sauce

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 POTATO AND CORN SALAD



Grilled Potato and Corn Salad image

Corn salad and potato salad are two summer classics. I smashed 'em together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special. —Donna Gribbins, Shelbyville, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 14

2 pounds medium Yukon Gold potatoes, cut into 1/4-inch thick slices
2 tablespoons olive oil, divided
2 poblano peppers
4 medium ears sweet corn, husked
6 green onions
2/3 cup sour cream
1/4 cup mayonnaise
2 tablespoons lime juice
1 cup crumbled Cotija cheese
1/4 cup chopped fresh cilantro
1-1/2 teaspoons grated lime zest
1/2 teaspoon salt
1/4 teaspoon pepper
Lime wedge, optional

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with 1 tablespoon oil., Grill poblanos, covered, over high heat until skins are blistered and blackened on all sides, 8-10 minutes, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Brush corn with remaining 1 tablespoon oil. Place potatoes in a grill basket. Grill corn and potatoes, covered, over medium heat until tender and lightly browned, 12-15 minutes, turning occasionally. Cool slightly. Grill green onions until blackened, 5-6 minutes. Cut into 1-in. pieces and place in a large bowl. Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and add to onions. Cut corn from cobs, add corn and potatoes to peppers., In a small bowl, whisk sour cream, mayonnaise and lime juice until blended; stir in cheese, cilantro, zest, salt and pepper. Add to potato mixture, stir to coat. Refrigerate, covered, at least 1 hour before serving. If desired, top with additional Cotija cheese, cilantro and serve with lime wedges.

Nutrition Facts : Calories 260 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 347mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

GRILLED CORN SALAD



Grilled Corn Salad image

This recipe for corn salad is courtesy of chef Emeril Lagasse and goes wonderfully with his Grilled Fish Tacos.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

4 ears of corn, in their husks
2 jalapeno chiles
2 vine-ripened tomatoes, stemmed, seeded, and coarsely chopped
1/2 cup chopped red onion
1/2 teaspoon very finely chopped garlic
3 tablespoons cilantro, roughly chopped
1 tablespoon mint, roughly chopped
1/4 cup freshly squeezed lime juice
2 tablespoons olive oil
1/2 teaspoon coarse salt

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.

NICOLE'S GRILLED CORN SALAD



Nicole's Grilled Corn Salad image

If this doesn't scream summer time, I don't know what does. This side dish is light, packed full of fresh veggies, and perfect for your next outdoor BBQ. This gets better as it sits so plan ahead.

Provided by Soup Loving Nicole

Time 1h30m

Yield 6

Number Of Ingredients 11

4 ears fresh corn, shucked and desilked
1 cup sliced English cucumber
12 medium cherry tomatoes, halved
⅓ cup chopped cilantro
¼ cup olive oil
2 tablespoons diced red onion
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Grill corn for 15 minutes, turning every few minutes. Transfer to a cutting board and let cool for 5 minutes.
  • Cut corn from the cob and place in a large bowl. Add cucumber, cherry tomatoes, cilantro, olive oil, red onion, lime juice, cumin, garlic powder, salt, and pepper; stir to combine.
  • Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 143.9 calories, Carbohydrate 14.3 g, Fat 9.9 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 207.9 mg, Sugar 2.3 g

LAYERED GRILLED CORN SALAD



Layered Grilled Corn Salad image

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

10 medium ears sweet corn, husks removed
1/4 cup olive oil
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
3/4 teaspoon crushed red pepper flakes
2 large tomatoes, finely chopped
1 medium red onion, thinly sliced
12 fresh basil leaves, thinly sliced
1 cup zesty Italian salad dressing

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 CORN SUMMER PASTA SALAD RECIPE BY TASTY



Grilled Corn Summer Pasta Salad Recipe by Tasty image

Here's what you need: corn, olive oil, dried orecchiette pasta, cherry tomato, red onion, avocado, fresh cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, pepper

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 14

2 ears corn
olive oil, for brushing
8 oz dried orecchiette pasta, cooked according to package instructions
2 cups cherry tomato
½ cup red onion, diced
1 avocado, diced
1 ½ cups fresh cilantro
⅓ cup olive oil
3 tablespoons lime juice
1 clove garlic, roughly chopped
½ teaspoon chili powder
2 teaspoons honey
salt, to taste
pepper, to taste

Steps:

  • Microwave the corn on a microwave-safe plate on high for 7 minutes. Remove from the microwave, and grip the corn with a dish towel. Then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky string mess.
  • Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.
  • Insert the narrow end of an ear of corn into the center hole of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.
  • Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.
  • In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
  • Enjoy!

Nutrition Facts : Calories 406 calories, Carbohydrate 49 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 8 grams

SUMMER GRILLED CORN SALAD



Summer Grilled Corn Salad image

This easy to make, summer grilled corn salad is the ultimate summer salad and is totally addictive. It is made with fresh and healthy ingredients to get the best results. Enjoy as a side with any main dish. Try it with Mexican pulled chicken, or oven-grilled chicken.

Provided by Aroma and Essence

Time 25m

Yield 2

Number Of Ingredients 9

2 ears fresh corn
1 cup quartered cherry tomatoes
1 small red onion, diced
1 medium jalapeno pepper, diced
1 medium lime, juiced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
salt to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook the corn on the preheated grill, turning often to ensure even cooking, until browned, about 10 minutes.
  • Using a sharp knife, shuck the corn and toss the cobs. Place the corn in a large mixing bowl.
  • Transfer tomatoes, onion, jalapeno, lime juice, oil, cumin, paprika, and salt to the bowl; mix to combine.

Nutrition Facts : Calories 187.2 calories, Carbohydrate 28.9 g, Fat 8.6 g, Fiber 5.5 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 24.5 mg, Sugar 5.3 g

EASY GRILLED CORN SALAD



Easy Grilled Corn Salad image

Incredibly light and refreshing grilled corn salad, goes great with Mexican food.

Provided by CHARITYBOO

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

6 ears corn
5 medium plum tomatoes, seeded and chopped
½ medium red onion, chopped
½ medium red bell pepper, chopped
2 medium green onions, sliced
2 tablespoons chopped fresh cilantro
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white sugar
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook corn, covered, on the preheated grill until golden brown in spots, turning occasionally, 10 to 12 minutes. Cool enough to handle; cut kernels from cobs. Place in a large bowl; add tomatoes, onion, bell pepper, green onions, and cilantro and mix well.
  • Whisk oil, lemon juice, sugar, cayenne, salt, and pepper for dressing together in a small bowl. Stir into vegetables until well mixed. Chill until ready to serve.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.7 g, Fat 6 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 158.9 mg, Sugar 5.5 g

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*BEST* GRILLED CORN SALAD – A COUPLE COOKS
2020-04-29 Grill the corn: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). Shuck the corn. Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grates and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides.
From acouplecooks.com


GRILLED CORN SALAD RECIPE BEST SUMMER CORN DISH
In large bowl combine olive oil, garlic, lemon zest, lemon juice, paprika, ground cumin, chili powder. Season with salt and pepper, to taste. Cut the kernels of corn off the cob and place in a large bowl. Add black beans (optional), feta cheese, tomatoes and cucumber. Toss with the dressing and the basil and serve.
From bestrecipebox.com


GRILLED CORN SALAD RECIPE | GOOP
Now place the corn directly over the gas flame of your stove (or in the oven under your broiler) just for a minute or so, turning constantly until just beginng to char and blister. Remove from heat and carefully cut the kernels from the cob. 3. Whisk the dressing ingredients together in a large mixing bowl, then add the corn, poblanos, red ...
From goop.com


A FRESH AND DELICIOUS GRILLED CORN SALAD PERFECT FOR YOUR SUMMER ...
2018-07-02 While the corn is cooking, prep and combine all the other ingredients and store them in the fridge for later. Remove the corn from the grill (it will take about 20-25) minutes on a medium-high heat. I use a gas grill so the time may vary on a charcoal grill. Also, try not to place your corn directly over the heat.
From deliciouslyplated.com


GRILLED CORN SALAD RECIPE | EATINGWELL
Husk and silk corn. Brush each ear of corn with some of the Italian salad dressing. Place corn on the rack of an uncovered grill directly over medium coals. Grill for 15 to 20 minutes or until tender, turning often. (Or place brushed ears in a shallow baking pan; bake in a 425 degree F oven for 30 minutes, turning once.)
From eatingwell.com


GRILLED CORN SALAD - FAVORITE FAMILY RECIPES
2022-03-18 Grilled Corn Salad. Grilled corn on the cob is one of my favorite summer foods. This salad takes my favorite summer food and adds a bunch of other delicious flavors and textures. This recipe really takes summer corn to the next level. The jalapeno adds a spicy little kick, but the creaminess of the avocado and the rich cotija cheese balances it ...
From favfamilyrecipes.com


GRILLED CORN SALAD - SPEND WITH PENNIES
2019-06-22 Instructions. Preheat grill to medium heat. Brush corn with olive oil and grill over medium heat about 10-12 minutes turning occasionally. Remove from heat and cool completely. Remove corn from the cob and toss all ingredients in a …
From spendwithpennies.com


10 BEST CORN SALAD RECIPES | YUMMLY
2022-04-28 Turkey, Black Bean, Pepper, and Corn Salad Madeleine Cocina tomato, corn kernels, salt and ground black pepper, garlic, extra-virgin olive oil and 8 more Seared Scallops with Tomato and Corn Salad KatieCavuto41412
From yummly.com


GRILLED CORN SALAD RECIPE - LOVE AND LEMONS
2016-07-05 Slice the kernels off of the grilled corn and place in a large bowl. Add the red pepper, green pepper, cucumber, peaches, avocado, basil, lime juice, a few pinches of salt, and toss. Add a few tablespoons of dressing, toss again, then taste and add more dressing and/or salt to taste. Serve with extra dressing and lime slices on the side.
From loveandlemons.com


GRILLED CORN SALAD - GIMME SOME GRILLING
2022-04-27 Let it cool. Slice – Remove the corn kernels off the cobs with a sharp knife and place them large bowl. Mix the dressing – Whisk all the ingredients for the dressing in a small bowl. Toss together – Add avocado, tomatoes, onion and cilantro to the bowl with the corn. Pour the dressing over the top and toss to combine.
From gimmesomegrilling.com


GRILLED CORN SALAD | FOODLAND
Step 3. Grill the corn cobs and red pepper on the barbecue for about 15 minutes with the lid closed, turning them over a few times. The red pepper is grilled when the skin becomes charred. Step 4. Let pepper cool in an airtight container. When cooled, peel off the skin and slice pepper into strips. Set aside.
From foodland.ca


CORN SALAD {WITH THE BEST DRESSING!} - CHELSEA'S MESSY APRON
2020-05-18 To grill corn on the cob: Peel back husks and remove silk (discard both). Rub vegetable oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on heated, cleaned, and greased grill (400 degrees F) and rotate every 3-4 minutes or until charred. Remove, let cool, and then slice off the cob.
From chelseasmessyapron.com


SANTA FE SALAD | READY SET EAT
Step one. Place chicken breast in a resealable food storage bag and pour in fajita sauce. Refrigerate at least 30 minutes or up to 4 hours. Spray cold grates of grill with grilling spray and heat to medium. Grill chicken until charred and no longer pink in the center (165°F). Cool 5 to 10 minutes before slicing.
From readyseteat.com


FRESH CORN SALAD - BEST EASY RECIPE! - KRISTINE'S KITCHEN
2020-06-19 Let cool. While the corn cools, make the dressing. Whisk together all dressing ingredients in a small bowl. Set aside. Once corn is cool, carefully use a sharp knife to slice the kernels off the cob. Place corn kernels in a large bowl. To the bowl with the corn, add the black beans, tomatoes, red onion, and cilantro.
From kristineskitchenblog.com


SIMPLE SUMMER SKEWER MARINADE RECIPE (GRILLING 101) - BIOTRUST
1 day ago Steaks, chops, roasts (beef, pork, veal, and lamb): 145 degrees F (62.8 degrees C) plus time to rest for at least 3 minutes. Ground meats: 160 degrees F (71.1 degrees C) Ground poultry: 165 degrees F. Fresh or smoked ham (uncooked): 145 degrees F (62.8 degrees C) plus time to rest for 3+ minutes.
From blog.biotrust.com


GRILLED CORN SALAD - CREME DE LA CRUMB
2016-07-07 Preheat grill to medium heat and place a 12x12inch piece of Reynolds Wrap® Non-Stick Foil on the grill. Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder, and Italian seasoning. Place corn on foil and cook for 10-12 minutes, turning occasionally, until kernels begin to char. Remove from heat and slice kernals off of the ...
From lecremedelacrumb.com


SUMMER GRILLED CORN SALAD - SIMPLY DELICIOUS
2019-06-18 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 ...
From simply-delicious-food.com


GRILLED CORN SALAD RECIPE WITH SMOKY VINAIGRETTE - WHITE ON RICE …
Allow vegetables to cool, then in a large bowl, shuck the corn. Peel the chili pepper and bell pepper and then remove the seeds. Chop the bell pepper and mince the chili pepper. Add to bowl with the corn. In same bowl, add cucumber, tomato and herbs. Before serving, shake or combine dressing again and toss into salad.
From whiteonricecouple.com


THE BEST GRILLED CRACK CORN SALAD RECIPE - LIFE LOVE LIZ
2021-07-08 1 tsp ground black pepper. Parsley to garnish. Directions: In a large bowl add the corn, onion, tomato, garlic powder, salt and pepper. Toss to combine. Add the ranch dressing and mix to combine. Add the shredded cheddar cheese …
From lifeloveliz.com


GRILLED CORN SALAD RECIPE - ADD A PINCH
Remove the corn from the grill and allow to cool enough to handle. Once cooled slightly, place the corn cob on the tip on top of a cutting board. Using a sharp knife, carefully cut the corn kernels away from the cob. Repeat with the second cob of corn. Place the tomatoes, jalapeno, and sliced onions in a medium bowl.
From addapinch.com


GRILLED CORN SALAD - PATI JINICH
Pre-heat the grill to medium, or set a grill pan over medium heat. Once hot, brush with oil. Cook the corn for about 20 minutes, flipping with tongs every once in a while. Also, cook the scallions for about 10 minutes, flipping occasionally as well. Remove both from the heat when charred, cooked and softened.
From patijinich.com


GRILLED CORN SALAD WITH CHICKEN (EASY & HEALTHY!) - AVERIE COOKS
2021-09-06 Evenly drizzle the corn with the olive oil and rub it in evenly over the corn. Place the chicken and corn on the grill and cook for about 7 to 9 minutes, turning the ears every couple minutes by one-quarter turn, or as needed so that corn is cooking evenly but isn't burning. Flip the chicken once midway through cooking.
From averiecooks.com


BEST GRILLED CORN AND BEAN SALAD RECIPES | FOOD NETWORK CANADA
2015-09-16 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. Step 2. 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 ...
From foodnetwork.ca


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