Grilled Corn Salad

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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 1/2 teaspoons paprika
• 1/2 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

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.

5 from 1 vote

Print Rate

Course: Salad

Cuisine: American

Keyword: grilled corn salad

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4

Calories: 310kcal

Author: LaKita Anderson

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 1/2 teaspoons paprika
• 1/2 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

Calories: 310kcal | Carbohydrates: 29g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 204mg | Potassium: 535mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1857IU | Vitamin C: 23mg | Calcium: 43mg | Iron: 2mg

DID YOU MAKE THIS RECIPE?Tag @simplylakita on Instagram and hashtag it #simplylakita!

*Recipe adapted from Tia Mowry
Got any comments, questions, or other ideas for this Grilled Corn Salad? Share them in the comments below!