SUMMER GRILLED CORN SALAD
This smoky grilled corn salad is the perfect easy side dish to bring to a barbecue and makes for an excellent light lunch.
Provided by Alida Ryder
Categories Barbecue Salad Side Dish Summer Vegetarian
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 214 kcal, Carbohydrate 15 g, Protein 6 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 283 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SUMMER GRILLED CORN SALAD
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
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
GRILLED CORN "TABBOULEH"
Grilled fresh corn kernels take the place of bulgur wheat and lend a slightly sweet edge in Virginia's version of the Lebanese grain salad known as tabbouleh (also sometimes spelled tabouleh or tabouli). Aleppo pepper is mild-if you love heat, add more!
Provided by VirginiaWillis
Categories Corn Salad
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
- Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
- Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 28.1 g, Fat 3.6 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 357.2 mg
GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY
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
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
GRILLED CORN SALAD
A colorful variety of corn, cherry and/or yellow tomatoes, spinach, and fresh oregano, are tossed in prepackaged, reduced-calorie Italian dressing for a low-fat, tangy, vegetable salad. From Better Homes and Gardens
Provided by AZPARZYCH
Categories Spinach
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Remove husks and silks from corn. Brush with some of the salad dressing. Grill on the rack of an uncovered grill directly over medium heat for 15 to 20 minutes or until tender; turning often. (Or place in a shallow baking pan; bake in a 425 degree F oven for 30 minutes, turning once.) When corn is cool enough to handle, cut kernels from cobs (you should have about 2 cups kernels).
- In a large bowl, combine corn kernels, spinach, tomatoes, and snipped herb. Add remaining salad dressing; toss gently to coat.
- To serve, spoon corn mixture into 6 small mugs or bowls. Sprinkle with Parmesan cheese. If desired, top with oregano leaves.
- **Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.
Nutrition Facts : Calories 165.8, Fat 4.7, SaturatedFat 0.8, Cholesterol 4, Sodium 377.4, Carbohydrate 30.3, Fiber 4.4, Sugar 8.8, Protein 6.3
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