Best 3 Layered Grilled Corn Salad Recipes
Indulge in a symphony of flavors with our layered grilled corn salad, a delightful dish that elevates the humble corn to a culinary masterpiece. This vibrant salad combines smoky grilled corn, sweet cherry tomatoes, crisp red onion, tangy feta cheese, and fresh cilantro, all harmoniously arranged in distinct layers. Accompanying this main recipe are three variations that cater to diverse preferences: a spicy version infused with chipotle peppers, a refreshing rendition with avocado and lime, and a classic Greek salad twist featuring cucumbers, tomatoes, and olives. Each variation offers a unique flavor profile, ensuring that there's something to tantalize every palate. Get ready to embark on a culinary journey where textures dance and flavors intertwine, creating a salad that's not just a side dish, but an unforgettable experience.
Let's cook with our recipes!
GRILLED CORN SALAD
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
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
LAYERED GRILLED CORN SALAD
This has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. -Angela Smith, Bluffton, South Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Brush corn with oil. Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly., Cut corn from cobs; transfer to a small bowl. Stir in salt, pepper and pepper flakes. In a 2-qt. glass bowl, layer a third of each of the following: corn, tomatoes, onion and basil. Repeat layers twice. Pour dressing over top; refrigerate at least 1 hour.
Nutrition Facts : Calories 224 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 656mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
GRILLED CORN SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook the corn by one of two methods: the outdoor method or the indoor method.
- For the outdoor method: Soak the corn in their husks overnight in salt water. When ready to cook, preheat the grill to medium-low heat. Place the soaked corn, still in their husks, on the grill and close the lid. Grill for about 20 minutes, then remove the corn from the grill and let it cool enough so that you can handle it. Peel off and discard the husks.
- For the indoor method: Preheat a cast-iron grill pan over medium heat. Husk the corn and season with olive oil and salt. Grill on the grill pan, turning occasionally, until lightly charred in spots, 8 to 10 minutes.
- Mix together the anchovy, garlic and jalapeno in a large bowl with a large pinch salt. Add the lime juice and zest and whisk in the olive oil. Add the tomatoes, cilantro, scallions and avocado and gently toss.
- Cut the kernels off of the cobs, and add them to the salad. Toss to combine and taste for seasoning. You may need to add some additional salt.
Tips:
- Choose fresh, sweet corn on the cob for the best flavor.
- Grill the corn over medium-high heat to get nice grill marks and slightly charred flavor.
- Let the corn cool slightly before cutting it off the cob. This will make it easier to cut and prevent the kernels from falling apart.
- Use a sharp knife to cut the corn off the cob. This will help to keep the kernels intact.
- Layer the corn salad in a serving dish with your favorite ingredients. Some popular options include black beans, tomatoes, avocado, cilantro, and cotija cheese.
- Drizzle the corn salad with a dressing made with olive oil, lime juice, and chili powder. This will help to brighten the flavors and add a bit of spice.
- Serve the corn salad immediately or chill it for later. It can be stored in the refrigerator for up to 3 days.
Conclusion:
Layered grilled corn salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, tangy, or mild, there is a layered grilled corn salad recipe out there for you. So next time you are looking for a healthy and flavorful side dish, give layered grilled corn salad a try.
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