Grilled Corn Summer Salad Recipes

SUMMER CORN SALAD

Steps:

• Whisk dressing ingredients together and set aside.
• Add 1-2 inches of water to a large skillet. Bring to a boil. Add shucked corn ears and cook for 3-4 minutes, rotating to cook on all sides. Drain water.
• Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
• Allow the corn to cool and then cut corn off of the cob and add to a bowl. Add remaining salad ingredients and drizzle with desired amount of dressing (you may not use it all). Toss to combine. Refrigerate until ready to serve.

SUMMER SALAD WITH GRILLED CORN

Steps:

• Bring a large pot of water to a boil. Add corn; cook until almost tender, about 6 minutes. Drain.
• Preheat grill for medium-high heat and lightly oil the grate. Grill corn until charred, 2 to 3 minutes per side. Allow to cool until easily handled, about 10 minutes.
• Cut kernels off the corn cobs into a large bowl. Stir in white beans, red bell pepper, tomato, spinach, cilantro, Gorgonzola cheese, and chives.
• Mix olive oil, white vinegar, lemon juice, minced garlic, salt, and black pepper together in a small bowl. Pour over corn mixture and stir to combine. Cover with plastic wrap and chill, at least 1 hour.
• Top with chopped avocado before serving.

GRILLED CORN SALAD

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.

SUMMER CORN SALAD

Steps:

• Shave the corn off the cob and place in a bowl. Add the onions, bell peppers and cilantro and mix.
• In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.

A FRESH AND DELICIOUS GRILLED CORN SALAD PERFECT FOR YOUR SUMMER COOKOUTS

Steps:

• Wash and prep all produce
• Combine all ingredients in a large bowl
• Refrigerate for at least 30 minutes
• Serve with your favorite protein or other grilled items

GRILLED CORN SALAD

Steps:

• Lightly brush each of the ears of corn with olive oil and then generously sprinkle with salt and pepper.
• Heat your grill and once hot, add corn. Cook for 2-3 minutes on each side, rotating so that every side gets a bit charred, 10-12 minutes total. Once done, let cool enough to handle and then cut the kernels off of the cob and transfer to a large bowl.
• Add the onion, bell pepper, cucumber, tomato, avocado, garlic, jalapeno, sunflower seeds and cilantro to the bowl.
• Make your dressing by adding all of the dressing ingredients to a blender and blend until combined. About 30 seconds. Season with salt and pepper to taste.
• Drizzle the dressing onto the corn salad and combine. Season with additional salt and pepper to taste and enjoy!

GRILLED CORN SALAD WITH AVOCADO

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.

GRILLED CORN SALAD

Steps:

• Cut the corn off of the cob and place it in a large bowl.
• Add all the remaining ingredients and stir to combine.
• Chill in the fridge until ready to serve, at least 30 minutes.

SUMMER GRILLED CORN SALAD

Steps:

• Grill the ears of corn until they have a nice char and are tender. Allow to cool.
• 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.

GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY

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!

GRILLED CORN SALAD

Steps:

• Remove the husk and silk from the corn, brush with olive oil and season with salt.
• Preheat the grill on high heat about 400 to 450ºF (204 to 232ºC).
• Dip a folded piece of paper towel in some olive oil. Holding it with tongs, use this to grease the grill grates.
• Add the corn to the grill and cover, cook for about 8 to 12 minutes, flipping every 2 to 3 minutes to char each side.
• Transfer the grilled corn to a plate. Once cooled, slice off the kernels.
• In a large bowl toss to combine the grilled corn, tomatoes, cucumbers, onions, bell peppers, radish, avocado, and green onions.
• In a small bowl whisk together crema, lime zest, lime juice, honey, cilantro, serrano pepper, black pepper, ¼ teaspoon salt, and garlic.
• Garnish with cilantro leaves, and season with more salt or pepper as desired.
• Drizzle the corn salad with the creamy lime dressing or serve on the side.

FRESH CORN SALAD

Steps:

• Heat grill to medium heat. Remove husks and silks from corn; rinse and pat dry. Wrap each ear of corn in foil and grill for about 15 minutes, until tender when pierced with a knife, turning every 5 minutes. Let stand wrapped in foil for 5 minutes. Unwrap carefully as the corn will be very hot. 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. Pour the dressing over the salad and toss gently to combine. Stir in the Cotija cheese. If serving the salad within 2 hours, you can stir in the avocado now. Otherwise, wait and add the avocado right before serving. Salad is best if chilled for at least 2 hours before serving.

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 SUMMER SALAD

Steps:

• Soak corn in cold water for ten minutes. Spray grill and preheat grill to 400 degrees
• While grill heats, trim and cut asparagus. Place a small pot of water to boil. When water boils, add asparagus and blanche for 3 minutes. Drain in a colander, rinse with cold water and set aside. Prepare the rest of the vegetables and place in large bowl.
• Remove corn from water and shake off extra liquid. Add corn to grill, cooking for 20 minutes with lid closed. Turn corn every five minutes until char marks are established on each side and corn is cooked
• Remove corn from grill and allow to cool while making the dressing
• Place all ingredients in a blender and blend until emulsified, or place in a bowl and whisk as quickly as you can until emulsified.
• Use a sharp knife to shave kernels off corn cobs. Toss corn with veggies. Drizzle with desired amount of dressing. Season with more sea salt and pepper if desired. Enjoy!

GRILLED CORN SALAD

Steps:

• Make the dressing: In a small food processor, combine the avocado mayonnaise, olive oil, cilantro, lime, serrano, garlic powder, onion powder and a few generous pinches of salt. Pulse until combined. Chill until ready to use.
• 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.

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.

SUMMER GRAIN SALAD

Steps:

• Preheat the oven to 425°F and line a large baking sheet with parchment paper. Spread the garbanzo beans on a kitchen towel and pat them dry. Remove any loose skins. Transfer to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt. Roast for 20 to 30 minutes, or until golden brown and crisp.
• Heat a grill pan to medium-high heat. Place the corn on the pan and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove and slice the kernels off the cob.
• In a large mixing bowl, whisk together the 3 tablespoons olive oil, lemon juice, garlic, salt, several grinds of pepper, and a pinch of red pepper flakes. Add the farro, corn, apricots, and parsley, and toss.
• Divide the salad among bowls (or into individual containers), and top with the roasted garbanzo beans, almonds, pickled onions, basil, and goat cheese, if using.