Grilled Corn Salad with Fresh Mint
Serves: 10-12 "tapas"
  • For grilling the corn:
  • 6 fresh ears of corn, husked
  • 2 Tbsp canola oil
  • Dressing
  • ¼ cup extra-virgin olive oil
  • ½ red onion, finely diced
  • Juice of 1 lemon
  • ¼ tsp sea salt
  • ½ cup fresh mint, coarsely chopped
  • Fresh ground pepper to taste
  • For presentation (optional)
  • 1 lemon, sliced in half moons
  • sprigs of fresh mint
  1. Preheat oven to 375
  2. Place a non-stick grill pan on the stove on high heat an drizzle with 2 Tbsp canola oil.
  3. Place the ears of corn on the hot grill pan and grill them for 8-10 minutes, turning each over every couple minutes so they are a little browned (see photo below).
  4. Place the grilled corn on a baking sheet and roast in a preheated oven for 10-12 more minutes.
  5. Let it cool.
  6. When the corn is cool, using a sharp knife, cut the kernels (see photo below) right onto the baking sheet.
  7. Transfer the corn kernels to a bowl and add the dressing ingredients right into the bowl.
  8. Toss gently to combine.
  9. Place in individual little bowls and top with a slice of lemon and a fresh sprig of mint.
Recipe by Cuisinicity at