Grilled Corn Salad Recipe
This easy grilled corn salad is a fresh summer side dish with charred sweet corn, homemade croutons, and a light vinaigrette. Ready in 30 minutes!
Servings: 6
Calories: 354kcal
Equipment
- 1 Grill or Grill Pan
Ingredients
- 3 ears fresh corn on the cob, remove husk and silk if needed
- 1 tablespoon vegetable oil
- 2 cups crusty bread, cut into cubes
- 3 tablespoons butter, melted
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup grape tomatoes, sliced in half or fourths
- 1 cup packed salad greens
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
Instructions
- Begin the corn salad by preparing the corn. It's best to use fresh corn for this salad. You can grill the ears of fresh corn or cook it using a grill pan.
- If using a grill pan, place it on the stovetop over medium-high heat and add 1 tablespoon of vegetable oil to the pan. Add the 3 large ears of fresh corn and allow it to cook, turning often, until it is lightly charred, about 10 to 15 minutes.
- Carefully remove the corn and allow it to cool before using a knife to cut the kernels from the cob using a sharp knife. If you prefer to cut the kernels off before cooking in a grill pan, then you may do that as well. Place in a medium size bowl and set aside.
- Preheat the oven to 425 degrees F. and line a large baking sheet with parchment paper. Cut the slices of bread into ½-inch to 1-inch pieces. Add them to a large bowl and top with the 3 tablespoons melted butter, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon ground black pepper.
- Gently toss to combine and coat the bread in the mixture. Add the bread cubes to the prepared baking sheet and place into the oven to bake for 5 minutes before carefully removing to stirring and bake for an additional 5 minutes.
- Carefully remove from the oven, the bread should be crispy but not hard. Allow the croutons time to cool while preparing the salad.
- To a large mixing bowl add the grilled corn, 1 cup of tightly packed salad greens, 1 cup tomatoes, and croutons. Add the 2 tablespoons olive oil and 1 tablespoon white wine vinegar and toss to combine. Serve and enjoy!
Nutrition
Calories: 354kcal | Carbohydrates: 48g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 15mg | Sodium: 622mg | Potassium: 319mg | Fiber: 5g | Sugar: 8g | Vitamin A: 708IU | Vitamin C: 8mg | Calcium: 107mg | Iron: 3mg
