Grilled Corn Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 people
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Calories
739 kcal
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Course
Salad
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Cuisine
American-Mediterranean Fusion
Grilled Corn Salad
Description
This salad features corn kernels carefully shaved off grilled corn cobs, providing a smoky sweetness and crisp texture. Combined with crunchy diced cucumber and carrot, and aromatic minced shallots or red onion and garlic, it offers a variety of fresh vegetable flavors. Fresh dill and cilantro or parsley add herbal brightness that complements the other ingredients.
The dressing includes ground cumin and fresh grated ginger for warm, earthy spice, balanced by tangy red wine vinegar and quality extra virgin olive oil to coat the vegetables evenly. Kosher salt is added for seasoning. Tossing the ingredients well ensures each bite blends lively fresh and cooked notes.
This salad works well as a side dish in warm weather meals, pairing with grilled meats or seafood. Using fresh grilled corn is ideal, but frozen corn cobs or pre-cooked kernels can be substituted when fresh is not available. The salad keeps in the refrigerator for a few days, but it's best dressed just before serving to maintain crispness.
Ingredients
- 4 corn ears, grilled
- 1/2 cucumber chopped, English variety
- 2 carrot chopped
- 1 to 2 shallot or 1/2 small red onion, chopped
- 2 garlic minced, cloves
- 1/2 cup dill chopped, fresh
- 1/2 cup cilantro or parsley, chopped fresh
- 1 teaspoon cumin
- 1 tablespoon ginger freshly grated
- kosher salt
- 2 tablespoons red wine vinegar
- extra virgin olive oil (2 to 3 tablespoons)
Instructions
- Slice the kernels off the cob. Invert a small bowl in the middle of a large mixing bowl. Hold an ear of corn upright, resting the tip of the cob over the small bowl in the center of your mixing bowl. Use a sharp knife to carefully and shave the kernels off the cob in long downward strokes, catching them in the large bowl.
- Mix and season the salad. Remove the small bowl, then toss in the cucumber, carrots, shallots or red onions, garlic, dill, and cilantro or parsley. Season with the cumin, ginger, and a good dash of salt.
- Dress and serve. Dress the salad with your red wine vinegar and a good drizzle of extra virgin olive oil. Toss until well-combined.
Notes
- You can substitute frozen corn on the cob or kernels if fresh is unavailable; grill frozen ears about 10 minutes from frozen before slicing.
- This salad keeps about 2 days refrigerated with dressing; undress and hold dressing separately for up to 4 days.
- Use a sharp knife and a small bowl inside the mixing bowl center to make kernel removal easier and safer.
- Consult grilling guides for optimal corn grilling techniques to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 739 kcal
% Daily Value*
| Calories | 73.9kcal | 4% |
| Carbohydrates | 15.9g | 5% |
| Protein | 2.8g | 6% |
| Fat | 1.1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.01g | 1% |
| Sodium | 30.4mg | 1% |
| Potassium | 346.3mg | 7% |
| Fiber | 2.3g | 9% |
| Sugar | 5.5g | 11% |
| Vitamin A | 4263.3IU | 85% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 33.7mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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