Best 3 Kates Grilled Corn Salad Recipes

In the realm of summer cookouts and potlucks, there exists a dish that captures the essence of the season's bounty: Kate's Grilled Corn Salad. This vibrant salad showcases the sweet and smoky flavors of grilled corn, harmonized with a medley of fresh and crunchy vegetables, herbs, and a zesty dressing. As you delve into this article, you'll discover not only the recipe for this delectable salad but also an array of other culinary creations that revolve around grilled corn. From the classic Grilled Corn on the Cob, slathered with savory compound butter, to the innovative Grilled Corn Salsa, bursting with vibrant flavors, each recipe promises a delectable twist on this summer staple. So, fire up your grill, gather your ingredients, and embark on a culinary journey that celebrates the irresistible charm of grilled corn in all its glory.

Here are our top 3 tried and tested recipes!

GARDEN-FRESH CORN SALAD

Garden-Fresh Corn Salad image

This fresh corn salad recipe features raw sweet corn, fresh herbs, cucumber, radishes, jalapeño, tomato and more! It's the perfect summertime salad. Recipe yields 4 to 6 salads.

Provided by Cookie and Kate

Categories Salad

Time 30m

Number Of Ingredients 13

Ingredients

3 cups raw corn kernels (from about 4 cobs)
1 medium tomato, chopped (about 1/2 cup)
3/4 cup chopped green onion
1 cup quartered and thinly sliced cucumber (preferably English cucumber)
1/2 cup chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro)
1/2 cup chopped radishes
1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar or white wine vinegar, to taste
2 medium cloves garlic, pressed or minced
½ teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
1/3 cup crumbled feta cheese or 1 ripe avocado, diced

Steps:

In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don't skimp on the herbs!), radishes, and jalapeño.
In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

Nutrition Facts : ServingSize 1 of 4 salads, made with feta instead of avocado, Calories 267 calories, Sugar 9.3 g, Sodium 417.8 mg, Fat 18.3 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 25 g, Fiber 3.3 g, Protein 6.3 g, Cholesterol 11.1 mg

CORN AND FARRO SALAD

Corn and Farro Salad image

Provided by Katie Lee Biegel

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

4 ears corn, shucked
5 tablespoons olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons capers, minced
2 tablespoons chopped fresh parsley plus 2 tablespoon parsley leaves
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 cups cooked farro
4 ounces smoked mozzarella, cubed
1 cup cherry tomatoes, halved
1/2 cup pitted Kalamata olives
1 small cucumber, halved and thinly sliced
1 avocado, peeled and cubed

Steps:

Preheat a grill or grill pan to medium-high heat.
Drizzle the corn with 2 tablespoons olive oil and sprinkle it with salt and pepper. Add the corn to the grill and cook, turning occasionally, until the corn starts to char, 6 to 8 minutes. Set the corn aside to cool slightly.
In a large bowl, whisk the remaining 3 tablespoons olive oil with the capers, chopped parsley, vinegar and mustard. Sprinkle with salt and pepper. Add the farro, mozzarella, tomatoes, olives and cucumber and toss to coat with the dressing. Cut the corn kernels from the cob. Fold the corn and avocado into the farro mixture. Sprinkle with the parsley leaves. Serve immediately, or chill until ready to serve.

GRILLED CORN SALAD

Grilled Corn Salad image

A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.

Provided by AMBERT77

Categories Side Dish Vegetables Tomatoes

Time 1h10m

Yield 6

Number Of Ingredients 7

Ingredients

6 ears freshly shucked corn
1 green pepper, diced
2 Roma (plum) tomatoes, diced
¼ cup diced red onion
½ bunch fresh cilantro, chopped, or more to taste
2 teaspoons olive oil, or to taste
salt and ground black pepper to taste

Steps:

Preheat an outdoor grill for medium heat; lightly oil the grate.
Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

Nutrition Facts : Calories 103 calories, Carbohydrate 19.7 g, Fat 2.8 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 43.4 mg, Sugar 4.3 g

Tips:

Select the right corn: Choose fresh, sweet corn on the cob for the best flavor. Look for ears with tightly packed kernels and bright green husks.
Grill the corn properly: Grill the corn over medium-high heat until the kernels are tender and slightly charred. This will give the corn a smoky, flavorful taste.
Use a variety of toppings: Experiment with different toppings to create a corn salad that suits your taste. Some popular options include cherry tomatoes, avocado, cilantro, crumbled feta cheese, and a squeeze of lime juice.
Make it a meal: Grilled corn salad can be served as a side dish or as a main course. Add grilled chicken, fish, or tofu to make it a complete meal.
Store leftovers properly: Leftover grilled corn salad can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Kate's Grilled Corn Salad is a delicious and versatile dish that can be enjoyed as a side dish or as a main course. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for any home cook. Experiment with different toppings and add-ins to create a corn salad that suits your taste. Whether you're grilling in the backyard or cooking in your kitchen, Kate's Grilled Corn Salad is sure to be a hit.