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
GRILLED CORN SUMMER SALAD
A delicious, sweet, crisp corn and vegetable salad with lime vinaigrette!
Provided by Linda Spiker
Categories Salad Side Dish vegetable side dish
Time 30m
Number Of Ingredients 14
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!
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 SUMMER CORN SALAD #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Fresh corn is individually wrapped in Reynolds Heavy Duty Wrap and grilled. The fresh grilled kernels are removed from the cob and tossed with black beans, red onion, red pepper, cherry tomatoes, cilantro and an olive oil dressing. Colorful and refreshing, serve this at your next barbeque!
Provided by cookingupstorm2
Categories Corn
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wrap each ear of corn with Reynolds wrap and grill for 20 minutes, turning every 5 minutes. Unwrap and cut kernels off the corn. In a large bowl combine corn, black beans, tomatoes, onion, red pepper and cilantro. Toss. In a small bowl combine olive oil, lime juice, cumin, salt and pepper. Whisk to combine and pour over salad. Toss again. Refrigerate until ready to serve.
Nutrition Facts : Calories 146.3, Fat 7.4, SaturatedFat 1.1, Sodium 7.5, Carbohydrate 17.3, Fiber 4.6, Sugar 2.3, Protein 4.6
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
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