GRILLED CORN SALAD WITH AVOCADO
Steps:
- Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
- Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
- In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.
Nutrition Facts : ServingSize 1 (of 6), about 1 cup, Calories 230 kcal, Carbohydrate 26 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Fiber 5 g, Sugar 11 g, UnsaturatedFat 12 g
GRILLED CORN SALAD
A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.
Provided by AMBERT77
Categories Side Dish Vegetables Tomatoes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
- Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.
Nutrition Facts : Calories 103 calories, Carbohydrate 19.7 g, Fat 2.8 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 43.4 mg, Sugar 4.3 g
GRILLED CORN SALAD
Steps:
- Grill the corn, bell pepper, and zucchini: Prepare your grill for high, direct heat. Oil the grill grates. Rub a little olive oil over the bell pepper. Place the red pepper and the corn (in their husks) directly on the grill grates. (See our method for grilling corn-on-the-cob .) Cover the grill. Turn corn occasionally, so that every part of the husk is blackened. Also turn the red bell pepper occasionally until the skin has blistered up all around it. This should take 15 to 20 minutes. When the corn and peppers are about 5 minutes away from being done, rub olive oil over the zucchini pieces and place the zucchini pieces directly on the grill grate, cut side down. Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side.
- Finish prepping the red pepper: Place charred bell pepper in a bowl and cover with a plate so that it steams in its own heat. Once the bell pepper has cooled a bit, remove the charred peel. Cut open the pepper, remove the seeds and stem. Chop the bell pepper into small pieces.
- Cut the kernels from the corn cob: Let the corn cool down for a few minutes and pull back the husks. Take a small bowl and turn it upside down in a larger bowl. Stand the corn husks vertically, tip facing down, on top of the upside down small bowl. (You can also use the center of an upturned bundt pan.) Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob.
- Chop zucchini: Slice the grilled zucchini again lengthwise and chop into small pieces.
GRILLED CORN SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 11
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.
GRILLED CORN SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 27m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat grill or broiler to medium heat.
- Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
- In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
- Toss the salad with the dressing and serve at room temperature.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
NICOLE'S GRILLED CORN SALAD
If this doesn't scream summer time, I don't know what does. This side dish is light, packed full of fresh veggies, and perfect for your next outdoor BBQ. This gets better as it sits so plan ahead.
Provided by Soup Loving Nicole
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium-high heat.
- Grill corn for 15 minutes, turning every few minutes. Transfer to a cutting board and let cool for 5 minutes.
- Cut corn from the cob and place in a large bowl. Add cucumber, cherry tomatoes, cilantro, olive oil, red onion, lime juice, cumin, garlic powder, salt, and pepper; stir to combine.
- Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 14.3 g, Fat 9.9 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 207.9 mg, Sugar 2.3 g
EASY GRILLED CORN SALAD
Incredibly light and refreshing grilled corn salad, goes great with Mexican food.
Provided by CHARITYBOO
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook corn, covered, on the preheated grill until golden brown in spots, turning occasionally, 10 to 12 minutes. Cool enough to handle; cut kernels from cobs. Place in a large bowl; add tomatoes, onion, bell pepper, green onions, and cilantro and mix well.
- Whisk oil, lemon juice, sugar, cayenne, salt, and pepper for dressing together in a small bowl. Stir into vegetables until well mixed. Chill until ready to serve.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.7 g, Fat 6 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 158.9 mg, Sugar 5.5 g
KATE'S GRILLED CORN SALAD
A fresh, colorful grilled corn salad that tastes wonderful and is very healthy. It's the perfect side dish for a barbeque or Mexican dinner.
Provided by k8norris
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 51m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
- Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
- Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 15.7 g, Cholesterol 15.8 mg, Fat 6.3 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 3.5 g, Sodium 437.6 mg, Sugar 3.7 g
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