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Grilled Corn Salad – This salad can be summed up in one word…Fresh! Using freshly grilled corn, tomatoes and homemade croutons it is the perfect salad to be enjoyed anytime.
This salad can be summed up in one word…Fresh!
The fresh corn straight off of the grill, combined with halved grape tomatoes, a packed handful of your favorite greens, and seasoned croutons are sure to be a hint at any summer table.
Grilled Corn Salad Ingredients:
- 3 ears corn, husks and silks removed
- 3 Tablespoons olive oil
- 3 slices crusty bread, cut into 1-inch cubes
- 3 Tablespoons unsalted butter, melted
- 1 ½ teaspoons paprika
- ½ teaspoon garlic powder
- Kosher salt and freshly ground pepper
- 1-pint grape tomatoes, sliced in half
- 1 cup greens
- 1 Tablespoon white wine vinegar
Instructions:
Drizzle the corn with 1 tablespoon of the olive oil and on a greased grill pan over high heat, grill the corn, turning on all sides, until cooked and slightly charred, about 15 minutes.
Preheat the oven to 425 degrees F. and line a baking sheet with parchment paper.
In a large bowl, combine the bread cubes, butter, paprika, garlic powder, salt, and pepper. Gently toss until all the bread is coated with the spice mixture. Spread on the prepared baking sheet and bake until golden brown, about 8 to 10 minutes. Let cool.
Slice the kernels off the corn cobs and then in a large bowl, combine the corn, tomatoes, greens, toasted bread cubes, more salt and pepper if needed. Drizzle with the remaining 2 tablespoons of olive oil, the white wine vinegar, and toss.
Grilled Corn Salad
Ingredients
- 3 ears corn, husks and silks removed
- 3 tablespoons olive oil
- 3 slices crusty bread, cut into 1-inch cubes
- 3 tablespoons unsalted butter, melted
- 1 ½ teaspoons paprika
- ½ teaspoon garlic powder
- Kosher salt and freshly ground pepper
- 1 pint grape tomatoes, sliced in half
- 1 cup greens
- 1 tablespoon white wine vinegar
Instructions
- Drizzle the corn with 1 tablespoon of the olive oil and on a greased grill pan over high heat, grill the corn, turning on all sides, until cooked and slightly charred, about 15 minutes.
- Preheat the oven to 425 degrees F. and line a baking sheet with parchment paper.
- In a large bowl, combine the bread cubes, butter, paprika, garlic powder, salt, and pepper. Gently toss until all the bread is coated with the spice mixture. Spread on the prepared baking sheet and bake until golden brown, about 8 to 10 minutes. Let cool.
- Slice the kernels off the corn cobs and then in a large bowl, combine the corn, tomatoes, greens, toasted bread cubes, more salt and pepper if needed. Drizzle with the remaining 2 tablespoons of olive oil, the white wine vinegar, and toss.
Nutrition
*Recipe adapted from Tia Mowry
Got any comments, questions, or other ideas for this Grilled Corn Salad? Share them in the comments below!
What a tasty looking salad! I love corn in the summer 🙂
Thank you! I love corn in salads as well.
Looks yummy!!!! I used to love it when my grandmother grew corn and she would cook it in a skillet with butter. I’m thankful that I grew up eating lots of freshly grown veggies thanks to my grandparents.
I agree! In Florida fresh fruits and veggies are abundant and my dad always had a garden while I was growing up so I love being able to take advantage of the corn harvest that is currently going on.
Ah, both of my kids would love this. Summer food, man. Whenever summer is here and we’re eating corn and watermelon and whatever else, I just think, “Why can’t it always be summer??”
I know right!! Why can’t it just always be summer!! I agree 🙂