Best 7 Kates Grilled Corn Salad Recipes

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In the realm of culinary creations, where flavors dance upon the palate and textures harmonize in perfect synchrony, there lies a dish that stands as a testament to the artistry of simplicity: Kate's Grilled Corn Salad. This vibrant dish captures the essence of summer, with its colorful medley of grilled corn, sweet bell peppers, tangy red onion, and a hint of aromatic cilantro. Bursting with freshness, this salad is a symphony of flavors that will tantalize your taste buds and leave you craving more. Whether you're seeking a light and refreshing side dish for your next barbecue or a healthy and satisfying lunch option, Kate's Grilled Corn Salad is the perfect choice. So, grab your apron, fire up the grill, and embark on a culinary journey that will transport your senses to a world of flavors.

Here are our top 7 tried and tested recipes!

KATE'S GRILLED CORN SALAD



Kate's Grilled Corn Salad image

A fresh, colorful grilled corn salad that tastes wonderful and is very healthy. It's the perfect side dish for a barbeque or Mexican dinner.

Provided by k8norris

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 51m

Yield 8

Number Of Ingredients 10

6 ears corn
1 tomato, finely chopped
5 ounces Monterey Jack cheese, cut into small cubes
1 orange bell pepper, finely chopped
½ cucumber, finely chopped
2 tablespoons finely chopped cilantro
1 tablespoon balsamic vinegar
1 ½ teaspoons coarse sea salt
freshly cracked black pepper to taste
1 pinch garlic powder, or to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
  • Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
  • Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 15.7 g, Cholesterol 15.8 mg, Fat 6.3 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 3.5 g, Sodium 437.6 mg, Sugar 3.7 g

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

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 AND TOMATO SALAD



Grilled Corn and Tomato Salad image

Provided by Michael Symon : Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

4 ears sweet corn, unhusked
Kosher salt
1 clove garlic, minced
1 jalapeño pepper, seeds and ribs removed, minced
Zest and juice of 3 limes
1/2 cup extra-virgin olive oil
1 ripe avocado, halved, pitted, peeled and diced
1 cup halved cherry tomatoes
6 scallions, thinly sliced
3/4 cup finely chopped fresh cilantro leaves
Freshly ground black pepper

Steps:

  • Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
  • Prepare and preheat your lump charcoal grill to medium low.
  • Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
  • Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
  • Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.

GRILLED POTATO AND CORN SALAD



Grilled Potato and Corn Salad image

Corn salad and potato salad are two summer classics. I smashed 'em together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special. —Donna Gribbins, Shelbyville, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 14

2 pounds medium Yukon Gold potatoes, cut into 1/4-inch thick slices
2 tablespoons olive oil, divided
2 poblano peppers
4 medium ears sweet corn, husked
6 green onions
2/3 cup sour cream
1/4 cup mayonnaise
2 tablespoons lime juice
1 cup crumbled Cotija cheese
1/4 cup chopped fresh cilantro
1-1/2 teaspoons grated lime zest
1/2 teaspoon salt
1/4 teaspoon pepper
Lime wedge, optional

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with 1 tablespoon oil., Grill poblanos, covered, over high heat until skins are blistered and blackened on all sides, 8-10 minutes, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Brush corn with remaining 1 tablespoon oil. Place potatoes in a grill basket. Grill corn and potatoes, covered, over medium heat until tender and lightly browned, 12-15 minutes, turning occasionally. Cool slightly. Grill green onions until blackened, 5-6 minutes. Cut into 1-in. pieces and place in a large bowl. Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and add to onions. Cut corn from cobs, add corn and potatoes to peppers., In a small bowl, whisk sour cream, mayonnaise and lime juice until blended; stir in cheese, cilantro, zest, salt and pepper. Add to potato mixture, stir to coat. Refrigerate, covered, at least 1 hour before serving. If desired, top with additional Cotija cheese, cilantro and serve with lime wedges.

Nutrition Facts : Calories 260 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 347mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY



Grilled Corn Summer Pasta Salad Recipe by Tasty image

Here's what you need: corn, olive oil, dried orecchiette pasta, cherry tomato, red onion, avocado, fresh cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, pepper

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 14

2 ears corn
olive oil, for brushing
8 oz dried orecchiette pasta, cooked according to package instructions
2 cups cherry tomato
½ cup red onion, diced
1 avocado, diced
1 ½ cups fresh cilantro
⅓ cup olive oil
3 tablespoons lime juice
1 clove garlic, roughly chopped
½ teaspoon chili powder
2 teaspoons honey
salt, to taste
pepper, to taste

Steps:

  • Microwave the corn on a microwave-safe plate on high for 7 minutes. Remove from the microwave, and grip the corn with a dish towel. Then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky string mess.
  • Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.
  • Insert the narrow end of an ear of corn into the center hole of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.
  • Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.
  • In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
  • Enjoy!

Nutrition Facts : Calories 406 calories, Carbohydrate 49 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 8 grams

KATE'S GRILLED CORN SALAD



Kate's Grilled Corn Salad image

A fresh, colorful grilled corn salad that tastes wonderful and is very healthy. It's the perfect side dish for a barbeque or Mexican dinner.

Provided by k8norris

Categories     Corn Salad

Time 51m

Yield 8

Number Of Ingredients 10

6 ears corn
1 tomato, finely chopped
5 ounces Monterey Jack cheese, cut into small cubes
1 orange bell pepper, finely chopped
½ cucumber, finely chopped
2 tablespoons finely chopped cilantro
1 tablespoon balsamic vinegar
1 ½ teaspoons coarse sea salt
freshly cracked black pepper to taste
1 pinch garlic powder, or to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
  • Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
  • Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 15.7 g, Cholesterol 15.8 mg, Fat 6.3 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 3.5 g, Sodium 437.6 mg, Sugar 3.7 g

GRILLED SWEET CORN SALAD



Grilled Sweet Corn Salad image

The grilled corn imparts a wonderful smokey flavor to this salad and red pepper and scallions add great color and crunch! This goes well at any barbeque and may be prepared up to 2 days in advance. From the Down Home with the Neely's cookbook.

Provided by Sharon123

Categories     Corn

Time 22m

Yield 4-6

Number Of Ingredients 10

6 ears fresh corn, husked, silks removed (4-6 cups)
1/4 cup olive oil, divided (or veg. oil)
1/2 red bell pepper, seeds and ribs removed, finely chopped
3 tablespoons scallions, sliced thin
3 tablespoons fresh cilantro, chopped (or parsley)
3 tablespoons fresh lime juice
2 tablespoons maple syrup (or honey)
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon neely's barbeque seasoning (The Neely's Barbeque Seasoning)

Steps:

  • Heat the grill to medium high, or turn on the broiler. Brush the cobs evenly with 2 tbls. oil.
  • When grill is hot, grill corn for 7 minutes, using tongs to turn the cobs as needed for even cooking, until nicely charred on all sides.
  • Or you can broil the corn, turning as needed for even browning.
  • When the corn is cool enough to handle, use a sharp knife to strip the kernels from the cob and move them to a large bowl. Add the bell pepper, scallions, and cilantro(or parsley).
  • In a small bowl, whisk the remaining 2 tbls. oil with the lime juice, maple syrup, salt and pepper, and Neely's Barbecue Seasoning.
  • Pour the dressing over the corn mixture, tossing well to mix thoroughly and taste to adjust seasonings(adding more salt, pepper, or lime juice as desired).
  • Serve at room temperature. Enjoy!
  • Note:.
  • For an extra smoky flavor, grill the scallions until charred and soft, 3-4 minutes total, then finely chop.

Tips:

  • For the freshest corn salad, use corn that is in season and freshly picked. If you are using frozen corn, thaw it completely before using.
  • When grilling the corn, be sure to char it slightly. This will give the salad a smoky flavor.
  • If you do not have a grill, you can roast the corn in the oven. Preheat the oven to 400 degrees Fahrenheit and roast the corn for 20-25 minutes, or until it is slightly charred.
  • Feel free to add other vegetables to the salad, such as tomatoes, cucumbers, or red onions.
  • For a creamy salad, add a dollop of sour cream or Greek yogurt.
  • Serve the salad immediately, or chill it for later.

Conclusion:

This grilled corn salad is a delicious and refreshing side dish that is perfect for summer gatherings. With its sweet corn, smoky flavor, and creamy dressing, this salad is sure to be a hit. So next time you are firing up the grill, be sure to throw on some corn and make this easy and delicious salad.

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