Summer Grilled Corn Salad Food

SUMMER GRILLED CORN SALAD

Steps:

• Slice the red onion into 1/4" thick rounds (to hold up to grilling).
• Spray a grill pan with olive oil spray (or you can use an outdoor grill).
• Spray the corn and onion rounds with olive oil spray. Sprinkle the onion rounds with a pinch of kosher salt.
• Grill the vegetables on medium heat for a slow cook. Rotate the vegetables frequently to get an even char.
• The onions will take about 20 minutes to get soft, and the corn will take up to 25 minutes to be cooked.
• Once cooked, remove the vegetables from the grill pan.
• Place a small bowl upside down in a larger mixing bowl, and use the bottom of the small bowl as a stand to cut the kernels off the corn.
• Chop the cooked onion.
• Scoop the seeds and pulp from the inside of the tomatoes and discard. Chop the remaining parts of the tomatoes.
• Chop the scallions and cilantro. Chop the avocado.
• Add the corn kernels, onion, tomato, avocado, cilantro, and scallions to the bowl.
• * Note: you can leave the avocado out until right before serving, in order to prevent browning.
• Add the paprika, kosher salt, cumin, and cayenne. Add the lime juice.
• Toss to combine the flavors, taste for seasoning.

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.

SUMMER CORN SALAD

Steps:

• Shave the corn off the cob and place in a bowl. Add the onions, bell peppers and cilantro and mix.
• In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.

SUMMER CORN SALAD

Steps:

• In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.

GRILLED SUMMER CORN SALAD #RSC

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.

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!