Grilled Corn Salad is a contemporary and simple facet dish for summer season. Made with calmly charred corn (or leftover grilled corn on the cob), it has a smoky-sweet taste that pairs completely with this straightforward home made French dressing.
Holly’s Recipe Highlights: Grilled Corn Salad
- Taste: This salad is made with crisp, charred kernels of corn, salty feta cheese, and juicy cherry tomatoes. A easy, tangy white balsamic French dressing and contemporary basil convey a vibrant, peppery end to each chew.
- Why Make It: This versatile recipe will be served as a facet dish, scooped into avenue tacos, or served with tortilla chips as a contemporary salsa.
- Potluck Excellent: This mild and contemporary corn salad holds up higher than lettuce-based salads, making it nice for making forward.
- Make Forward: Assemble this home made corn salad as much as a day forward, then stir and garnish simply earlier than serving.
Whole Time: 40 Minutes Serving: 4 Cooking Methodology: Grilled and Chilled
Components for Grilled Corn Salad
- Corn: Use freshly grilled corn, canned corn, or frozen corn for this recipe. Frozen or canned will be tossed with the oil and positioned underneath the broiler till they’re just a bit charred to get that smoky taste. Cool fully earlier than utilizing.
- Cheese: High with crumbled feta cheese. For a Mexican-style twist, swap it with a salty, crumbled cotija cheese.
- Recent Veggies: Cherry tomatoes and inexperienced or pink onion add taste and shade. Substitute cherry or grape tomatoes for any selection. Add in chopped cucumbers, pink bell pepper, or diced avocados.
- Dressing: Toss with this home made mild and tangy French dressing or change with a bottled Italian French dressing in a pinch.
- Add a splash of lemon juice, swap the white balsamic vinegar for any light-flavored vinegar (like white wine vinegar or apple cider vinegar), or add contemporary cilantro and garlic to alter up the flavour.
Make Grilled Corn Salad
- Grill, then take away the corn from the cob (directions under).
- Mix all of the components in a bowl.
- Toss with the home made dressing and let it marinate earlier than serving (full recipe under).
Storing Leftovers
Retailer leftover salad in an hermetic container within the fridge for as much as 4 days. Drain off any extra liquid and stir effectively earlier than serving.
Add leftovers to mahi mahi tacos, on high of home made crostini, or serve with tortilla chips.
Extra Corn Salad Favorites
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Preheat grill to medium warmth.
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Brush corn with olive oil and grill for about 10 to 12 minutes, turning often, till calmly charred. Take away from warmth and funky fully.
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To make the dressing, whereas the corn is cooling, mix olive oil, white balsamic vinegar, and salt and pepper in a jar with a lid. Cowl and shake to combine.
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Use a paring knife to chop the kernels off the cooled corn operating from high to backside.
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Place the corn in a medium bowl and add the cherry tomatoes, feta, pink onion, and avocado (if utilizing). Pour dressing over high and toss to coat. Let relaxation at the least quarter-hour earlier than serving.
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Garnish with further feta cheese and contemporary herbs if desired.
Retailer leftover corn salad in a lined container for as much as 4 days. Stir earlier than serving.
Energy: 145 | Carbohydrates: 6g | Protein: 3g | Fats: 13g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 8g | Ldl cholesterol: 8mg | Sodium: 122mg | Potassium: 288mg | Fiber: 1g | Sugar: 4g | Vitamin A: 706IU | Vitamin C: 28mg | Calcium: 66mg | Iron: 1mg
Vitamin data offered is an estimate and can fluctuate based mostly on cooking strategies and types of components used.
Course Salad, Aspect Dish
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