SPINACH AND GRILLED CORN SALAD
Grilled corn kernels cut from the cob add smoky flavor to a simple tossed salad of baby spinach and red onion.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 2 seconds). Lightly brush corn with oil, then season with salt and pepper. Grill corn, turning, until tender and blackened in places, about 8 minutes. Let cool slightly. Stand a cob on end, and carefully cut off kernels with a sharp knife using a downward motion. Repeat with other ear.
- Put vinegar in a small bowl, and add oil in a slow, steady stream, whisking constantly, until emulsified. Combine spinach, onion, and grilled corn in a serving bowl; season with salt and pepper. Toss salad with dressing just before serving.
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Sudip lama Sudip lama
[email protected]I followed the recipe exactly and it turned out great. I will definitely be making this salad again.
Bishal BK
[email protected]This salad is a bit too bland for my taste. I think it needs more seasoning.
Md Fakhrul islam
[email protected]I added some chopped avocado to this salad and it was delicious!
Ishaq Op
[email protected]This salad is a great way to use up leftover grilled corn. It's also a great make-ahead salad. I like to make it the night before and then it's ready to go for lunch the next day.
Omelia Mitchell
[email protected]I'm not a big fan of spinach, but this salad changed my mind. The grilled corn and feta cheese really balance out the flavor of the spinach.
Amir Amirthawanan
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that it's healthy and delicious.
Kristy Holevinski
[email protected]I made this salad for a potluck and it was a big success. Everyone loved it!
Osakpolor Shekpe
[email protected]This salad was a hit! The combination of spinach, grilled corn, red onion, and feta cheese was delicious. I also loved the addition of the lemon-tahini dressing. It was the perfect balance of tangy and creamy.