Spicy Grilled Corn Salad Recipes

SPICY GRILLED CORN SALAD

Spicy Grilled Corn Salad image

A recipe for a spicy grilled corn salad made with tomatoes, onion, jalapeno, spices, and fresh herbs. It is tossed with a lime vinaigrette dressing.

Provided by Renee

Time 25m

Number Of Ingredients 11

Ingredients

1/2 cup fresh lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 olive oil (plus more for brushing)
8 ears of corn (husks and silks removed)
1 1/2 cups grape tomatoes (sliced in half)
1/2 cup diced onion
1 to 2 fresh jalapeno peppers (seeds removed and diced)
1/4 cup chopped fresh cilantro (or parsley)
4 ounces feta cheese crumbles
Salt and pepper

Steps:

Whisk together the lime juice, cumin, and chili powder in a small bowl. Continue whisking while slowing pouring in the olive oil in a slow, steady stream to make a vinaigrette.
Prepare a medium hot grill (about 350 degrees F).
Brush the corn with olive oil. Place the ears on the grill and cook, turning the ears often, until lightly charred and tender, about 12 minutes.
Let the corn cool enough to handle. Cut the kernels off the cobs and place kernels in a large bowl.
Add the tomatoes, onion, jalapeno, cilantro, feta, and vinaigrette. Toss to combine ingredients and coat with the vinaigrette. Season with salt and pepper to taste.
Serve immediately or let set for 1 hour for flavors to develop. Alternatively, chill and serve cold or bring to room temperature before serving.

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

Ingredients

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.

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