Grilled Corn Salad

Grilled Corn Salad is a recent and straightforward facet dish for summer time. Made with frivolously charred corn (or leftover grilled corn on the cob), it has a smoky-sweet taste that pairs completely with this easy selfmade 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 recent basil carry a vivid, peppery end to each chunk.
Why Make It: This versatile recipe may be served as a facet dish, scooped into road tacos, or served with tortilla chips as a recent salsa.
Potluck Good: This gentle and recent corn salad holds up higher than lettuce-based salads, making it nice for making forward.
Make Forward: Assemble this selfmade corn salad as much as a day forward, then stir and garnish simply earlier than serving.

Whole Time: 40 Minutes Serving: 4 Cooking Technique: Grilled and Chilled

Substances for Grilled Corn Salad

corn on the cob , avocado , oil , onion , basil , vinegar , tomatoes , feta, salt and pepper with labels to make Grilled Corn Salad

Corn: Use freshly grilled corn, canned corn, or frozen corn for this recipe. Frozen or canned may be tossed with the oil and positioned below the broiler till they’re just a bit charred to get that smoky taste. Cool utterly earlier than utilizing.
Cheese: High with crumbled feta cheese. For a Mexican-style twist, swap it with a salty, crumbled cotija cheese.
Contemporary Veggies: Cherry tomatoes and inexperienced or purple onion add taste and shade. Substitute cherry or grape tomatoes for any selection. Add in chopped cucumbers, purple bell pepper, or diced avocados.
Dressing: Toss with this selfmade gentle and tangy French dressing or substitute 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 recent cilantro and garlic to vary up the flavour.

Find out how to Make Grilled Corn Salad

cutting corn off the cob to make Grilled Corn Salad

Grill, then take away the corn from the cob (directions under).

adding vegetables together to make Grilled Corn Salad

Mix all of the substances in a bowl.

Toss with the selfmade dressing and let it marinate earlier than serving (full recipe under).

No must buy a particular instrument to remove corn from the cob. This technique is easy and will get each final kernel!

Place a folded paper towel within the backside of a bowl or on a chopping board.
Maintain the ear of corn vertically with the small finish on the underside.
Utilizing a pointy knife or paring knife, gently slice down the rows from prime to backside. The kernels ought to simply minimize away from the cob.

Barely Charred: For the very best taste, grill the corn simply till frivolously charred. This offers it a smoky taste whereas nonetheless being juicy.
Let Cool: Let the corn cool earlier than eradicating from the cob, so it’s straightforward to deal with. This additionally retains the salad recent and crisp.
Let Relaxation: Permit the flavors to meld by letting the salad relaxation for not less than quarter-hour earlier than serving.
Add Final: To maintain the avocado from browning, add it proper earlier than serving.

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 prime of homemade crostini, or serve with tortilla chips.

Extra Corn Salad Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Prepare dinner Time 10 minutes

Marinate Time 15 minutes

Whole Time 40 minutes

Preheat grill to medium warmth.
Brush corn with olive oil and grill for about 10 to 12 minutes, turning sometimes, till frivolously charred. Take away from warmth and funky utterly.
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.
Use a paring knife to chop the kernels off the cooled corn working from prime to backside.
Place the corn in a medium bowl and add the cherry tomatoes, feta, purple onion, and avocado (if utilizing). Pour dressing over prime and toss to coat. Let relaxation not less than quarter-hour earlier than serving.
Garnish with extra feta cheese and recent herbs if desired.

No Corn Cobs? No Downside! Grilled corn may be changed with frozen or canned corn. Thaw or drain the corn effectively and toss with olive oil. Place the corn on a rimmed baking sheet and broil on excessive (500°F) till the corn begins to brown. Cool utterly.
Retailer leftover corn salad in a lined container for as much as 4 days. Stir earlier than serving.

Vitamin data offered is an estimate and can fluctuate primarily based on cooking strategies and types of substances used.

Course Salad, Facet Dish

Delicacies American, Mexican

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