This summery grilled corn salad is a delicious accompaniment to grilled meats, or top it with some barbecued shrimp for a light one-dish meal.
Grilled Corn Salad
AUTHORStacey Kendrick, Adapted from a Barefoot Contessa recipe.
RECIPE TYPESide Dish
SERVES6; Serving size: 1 cup
- 5 ears of corn, husk removed
- 2/3 cup small red onion, diced
- 4 tablespoons white wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup fresh basil leaves, cut in chiffonade (see note below)
- Juice of half a lime
- Heat the gas grill to medium high.
- While the grill is heating up, brush the corn with a very light coating of olive oil to help prevent it from sticking to the grill.
- Grill the corn for 15-20 minutes, turning occasionally, until it is crisp-tender and charred.
- Remove it from the grill.
- When the corn is cool enough to handle, carefully cut it off the cob and in to a large mixing bowl.
- Add the onion, vinegar and oil, salt and pepper, basil and lime juice. Gently toss.
- Refrigerate for several hours to meld the flavors.
- Serve cold or at room temperature.
Calories: 135 | Total Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 172mg | Potassium: 259mg | Total Carbohydrates: 17g | Dietary Fiber: 3g | Sugars: 6g | Protein: 3g
Although grilling the corn adds a great flavor to this recipe, you can easily boil the corn indoors, and proceed with the recipe beginning with step 5. | When a recipe refers to chiffonade, it simply means to cut in thin strips. I like to take a few leaves at a time, stack them, roll them up and then slice them in thin strips. | Fresh-from-the-farm-stand corn is best when used within two days of husking. Once you husk it, be sure to keep it refrigerated and wrapped to prevent drying out.