Best 9 Nicoles Grilled Corn Salad Recipes

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GRILLED CORN SALAD



Grilled Corn Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 27m

Yield 6 servings

Number Of Ingredients 14

6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
Salt and pepper
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups packed arugula
1 lemon, juiced
4 tablespoons olive oil
Salt and freshly ground black pepper
Neelys Barbeque Seasoning, recipe follows
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Steps:

  • Preheat grill or broiler to medium heat.
  • Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
  • In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
  • Toss the salad with the dressing and serve at room temperature.
  • Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

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 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

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

GRILLED CORN SALAD



Grilled Corn Salad image

Provided by Danny Boome

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 9

2 ears corn
2 tablespoons olive oil, plus more for brushing
1 tomato, seeded and diced
1/4 cup red onion, finely diced
1 cup mixed greens
1 cup fresh parsley leaves
1 lime, juiced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Brush corn with a little oil and place it on the grill for 10 minutes. Once corn is cooked and slightly cooled, cut kernels off and place into a medium bowl. Add diced tomato, diced red onion, mixed greens, parsley, lime juice, 2 tablespoons olive oil, and season with salt and freshly ground black pepper. Toss to mix well.

BALTIMORE STYLE GRILLED CORN



Baltimore Style Grilled Corn image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 3

1 quart buttermilk
Heaping 1 tablespoon seafood seasoning, such as Old Bay
4 ears shucked corn

Steps:

  • Whisk together the buttermilk and seafood seasoning in a large bowl. Submerge the corn in the seasoned buttermilk and allow to soak at room temperature for 15 minutes or up to 3 hours.
  • Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Remove the corn from the buttermilk and allow the excess liquid to drain off. Place on the direct heat side of the grill and char on all sides, about 1 minute per side. Move to the indirect heat side of the grill, then close the lid and cook until cooked through, 5 to 10 minutes. Remove from the grill and serve!

GRILLED CORN SALAD



Grilled Corn Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

4 ears corn
1 anchovy, minced, or 1 teaspoon anchovy paste
1 clove garlic, minced
1 jalapeno, seeds and ribs removed, minced
Salt
Juice and zest of 2 limes
4 ounces extra-virgin olive oil
1 cup cherry tomatoes, halved
3/4 cup chopped fresh cilantro
6 scallions, sliced thinly
1 avocado, diced

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.

GRILLED CORN SALAD WITH HONEY GARLIC DRESSING



Grilled Corn Salad With Honey Garlic Dressing image

This unique, bright colored salad makes a great summer side dish, but can be made all year by swapping the grill for your broiler.

Provided by momaphet

Categories     Vegetable

Time 26m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups cherry tomatoes
6 ears fresh corn
1 red onion, finely chopped
2 cups arugula
2 tablespoons canola oil
1/2 yellow bell pepper, finely chopped
1/4 cup olive oil
2 tablespoons honey
1/4 cup lime juice
1 garlic clove, minced
1 teaspoon jalapeno, chopped
2 tablespoons fresh cilantro, chopped
salt and black pepper, to taste
fresh parsley, to garnish

Steps:

  • Preheat the broiler or grill to moderate. Remove the husks and silks from the corn.
  • Rub the canola oil over the corn and season it with salt and black pepper. Broil or grill it for about 6 minutes or until the ears are golden brown.
  • Let the corn cool down, then remove the kernels, and combine them with the cherry tomatoes, red onion, and red bell pepper.
  • Combine the olive oil, honey, lime juice, garlic, jalapeno, and cilantro to make the salad dressing and add salt and black pepper to taste.
  • Stir the dressing into the corn mixture. Arrange the arugula in a big serving bowl and top it with the corn mixture. Garnish the corn salad with the fresh parsley. Serve at room temperature.

Nutrition Facts : Calories 245.1, Fat 14.9, SaturatedFat 1.8, Sodium 19.7, Carbohydrate 28.8, Fiber 3.7, Sugar 11.1, Protein 4

EASY GRILLED CORN SALAD



Easy Grilled Corn Salad image

Incredibly light and refreshing grilled corn salad, goes great with Mexican food.

Provided by CHARITYBOO

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

6 ears corn
5 medium plum tomatoes, seeded and chopped
½ medium red onion, chopped
½ medium red bell pepper, chopped
2 medium green onions, sliced
2 tablespoons chopped fresh cilantro
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white sugar
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook corn, covered, on the preheated grill until golden brown in spots, turning occasionally, 10 to 12 minutes. Cool enough to handle; cut kernels from cobs. Place in a large bowl; add tomatoes, onion, bell pepper, green onions, and cilantro and mix well.
  • Whisk oil, lemon juice, sugar, cayenne, salt, and pepper for dressing together in a small bowl. Stir into vegetables until well mixed. Chill until ready to serve.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.7 g, Fat 6 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 158.9 mg, Sugar 5.5 g

GRILLED CORN SALAD



Grilled Corn Salad image

Categories     Salad     Corn     Summer

Yield Serves 6

Number Of Ingredients 7

3 ears of fresh corn, shucked
1 bunch scallions, trimmed
3 tablespoons vegetable oil
2 teaspoons salt
3 large ripe tomatoes, cut into large bite-size pieces
6 radishes, thinly sliced
Juice from 1 lime

Steps:

  • Prepare a hot grill.
  • Toss the corn and scallions with 1 tablespoon of the vegetable oil and 1 teaspoon of the salt.
  • Place the corn and scallions on the hot grill. Turn the corn as it browns so that it is well browned all around. The scallions should be slightly charred in places. Remove the corn and scallions from the grill and let cool slightly.
  • Cut the grilled corn kernels from the cobs into a medium mixing bowl. Chop the scallions and add them to the bowl. Add the tomatoes, radishes, lime juice, and the remaining 2 tablespoons vegetable oil and 1 teaspoon salt and toss until well incorporated.

Nicole's Grilled Corn Salad is a refreshing and flavorful side dish that is perfect for any summer gathering. The salad is made with fresh corn, black beans, tomatoes, red onion, cilantro, and a zesty dressing. Here are some tips for making the best Grilled Corn Salad:

Tips:

  • Use fresh, sweet corn. If you can, use corn that has been picked within the last few days.
  • Grill the corn over medium-high heat until it is slightly charred and tender.
  • Let the corn cool slightly before cutting it off the cob.
  • Use ripe, juicy tomatoes. Roma tomatoes or cherry tomatoes work well in this salad.
  • Chop the red onion finely so that it doesn't overpower the other ingredients.
  • Use fresh cilantro for the best flavor. If you don't have cilantro, you can substitute parsley.
  • Make the dressing ahead of time so that the flavors can meld together.
  • Serve the salad immediately or chill it for later.

Conclusion:

Nicole's Grilled Corn Salad is a delicious and easy-to-make side dish that is perfect for any summer gathering. The salad is made with fresh, flavorful ingredients and is sure to be a hit with your family and friends. So fire up the grill and get ready to enjoy this tasty salad!

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