Best 5 Grilled Corn Sweet Onion Salad Recipes
**Grilled Corn and Sweet Onion Salad: A Delightful Medley of Flavors**
Indulge in the vibrant flavors of Grilled Corn and Sweet Onion Salad, a refreshing and delectable dish that celebrates the bounty of summer produce. This salad is a symphony of sweet corn, roasted red peppers, cherry tomatoes, and crisp red onion, all tossed in a tangy vinaigrette dressing. The smoky aroma and caramelized sweetness of the grilled corn harmonize perfectly with the juicy tomatoes, tender peppers, and sharp onion, creating a captivating interplay of textures and flavors. A sprinkle of fresh herbs, such as cilantro or basil, adds a touch of aromatic freshness, while a hint of lime juice brightens the salad, elevating it to a whole new level of deliciousness. Whether served as a light lunch, a vibrant side dish, or a delightful addition to your next barbecue, Grilled Corn and Sweet Onion Salad is guaranteed to impress your taste buds and leave you craving more.
GRILLED CORN AND TOMATO-SWEET ONION SALAD WITH FRESH BASIL DRESSING AND CRUMBLED BLUE CHEESE
Steps:
- Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
- Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.
CORN, SWEET ONION, AND TOMATO SALAD
An exciting, cool and refreshing side salad that goes great with grilled meat. Fantastic for get-togethers. You WILL be asked for the recipe! Reserve a piece of sliced tomato and a few cilantro sprigs for garnish.
Provided by Twila Davis Reed
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
- Cover, and chill for 45 minutes to an hour. Stir before serving.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 27.8 g, Fat 1.3 g, Fiber 3.9 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 472 mg, Sugar 6 g
GRILLED SWEET CORN
Since we have plenty of fresh sweet corn available in our area, we use this recipe often in summer. Parsley, chili powder and cumin accent the corn's just-picked flavor. -Connie Lou Hollister, Lake Odessa, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place corn in a stockpot; cover with cold water. Soak 20 minutes., Mix remaining ingredients. Drain corn; carefully peel back husks to within 1 in. of bottoms and remove silk. Spread corn with butter mixture; rewrap in husks and secure with kitchen string., Grill corn, covered, over medium heat until tender, 25-30 minutes, turning often. To serve, cut string and peel back husks.
Nutrition Facts : Calories 200 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 338mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 5g protein.
GRILLED CORN-SWEET ONION SALAD
I stumbled across this recipe last summer when I needed something to make for my sister's wedding reception. The family loved it, so I took it to a pot luck at work and they loved it too.
Provided by Mysterygirl
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill.
- Brush the blanched corn with oil and season with salt and pepper to taste.
- Grill until slightly charred on all sides, about 2 minutes.
- With a sharp knife, scrape the kernels into a medium bowl.
- Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified.
- Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives.
- Toss to coat with the dressing.
- Season with salt and pepper.
Nutrition Facts : Calories 317.8, Fat 16.4, SaturatedFat 2.2, Sodium 27.4, Carbohydrate 43, Fiber 6, Sugar 11.5, Protein 7.1
GRILLED CORN, ASPARAGUS AND SPRING ONION SALAD
In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer layers get a rustic char, their full sweetness is released, and they go from raw to cooked while maintaining a crunchy bite. Still warm, they're doused in one of Mexico's most fun ways to dress grilled vegetables or potato chips, an easy-to-eat sauce where umami, citrus and heat converge. The mixture is typically referred to as salsa preparada, meaning you simply mix these sauces together to "prepare" your food. You may wonder if the soy, Worcestershire and Maggi sauces compete, but each has a different character of sazón, which is whisked with plenty of fresh squeezed lime juice and a punch of chile oil. If more heat is desired, you can add a splash of your favorite hot sauce. This salad is great solo as an appetizer, but it is even better served right next to grilled meats.
Provided by Pati Jinich
Categories dinner, easy, lunch, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
- While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
- Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.
Tips:
- Choose fresh, high-quality corn and sweet onions. This will make a big difference in the flavor of the salad.
- Grill the corn and onions over medium heat. This will help to caramelize the sugars in the vegetables and give them a slightly smoky flavor.
- Let the corn and onions cool slightly before cutting them. This will make them easier to handle and will prevent them from falling apart.
- Use a sharp knife to cut the corn and onions. This will help to get clean, even cuts.
- Add the dressing to the salad just before serving. This will help to keep the salad fresh and flavorful.
Conclusion:
Grilled Corn and Sweet Onion Salad is a delicious and refreshing salad that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, tangy, or sweet, this salad is sure to please everyone at your table. So fire up the grill and give this recipe a try!
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