Grilled Corn Salad Food

GRILLED CORN SALAD

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.

GRILLED CORN SALAD

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.

SUMMER GRILLED CORN SALAD

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.

GRILLED CORN SALAD

Steps:

• Lightly brush each of the ears of corn with olive oil and then generously sprinkle with salt and pepper.
• Heat your grill and once hot, add corn. Cook for 2-3 minutes on each side, rotating so that every side gets a bit charred, 10-12 minutes total. Once done, let cool enough to handle and then cut the kernels off of the cob and transfer to a large bowl.
• Add the onion, bell pepper, cucumber, tomato, avocado, garlic, jalapeno, sunflower seeds and cilantro to the bowl.
• Make your dressing by adding all of the dressing ingredients to a blender and blend until combined. About 30 seconds. Season with salt and pepper to taste.
• Drizzle the dressing onto the corn salad and combine. Season with additional salt and pepper to taste and enjoy!

GRILLED CORN SALAD

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

Steps:

• Remove husks and silks from corn. Brush with some of the salad dressing. Grill on the rack of an uncovered grill directly over medium heat for 15 to 20 minutes or until tender; turning often. (Or place in a shallow baking pan; bake in a 425 degree F oven for 30 minutes, turning once.) When corn is cool enough to handle, cut kernels from cobs (you should have about 2 cups kernels).
• In a large bowl, combine corn kernels, spinach, tomatoes, and snipped herb. Add remaining salad dressing; toss gently to coat.
• To serve, spoon corn mixture into 6 small mugs or bowls. Sprinkle with Parmesan cheese. If desired, top with oregano leaves.
• **Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.

LEMON GRILLED SALMON WITH CORN SALAD

Steps:

• For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
• For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
• Lightly coat both sides of salmon with nonstick spray.
• Sprinkle seasoning mixture over salmon fillets.
• For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
• For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
• Sprinkle a bit of paprika on the salmon.
• Mix blueberries into the corn salad and serve grilled salmon with corn salad.
• Garnish with lemon slices and/or fresh basil sprigs.

LAYERED GRILLED CORN SALAD

Steps:

• Brush corn with oil. Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly., Cut corn from cobs; transfer to a small bowl. Stir in salt, pepper and pepper flakes. In a 2-qt. glass bowl, layer a third of each of the following: corn, tomatoes, onion and basil. Repeat layers twice. Pour dressing over top; refrigerate at least 1 hour.

GRILLED CORN SALAD

Steps:

• Heat grill to low heat.
• Mix 1/4 cup dressing and mustard in shallow dish until blended. Add corn; turn to evenly coat. Transfer corn to grill, reserving dressing mixture in dish.
• Grill corn 15 to 20 min. or until tender, turning and brushing occasionally with reserved dressing mixture. Remove corn from grill; cool.
• Cut corn from cobs; place in large bowl. Add beans, jicama, tomatoes, basil and remaining dressing; mix lightly.

GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY

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!