I love grilling fresh corn and then roast it in a hot oven. It gives the kernels that wonderful fire-roasted taste that adds so much to this salad. The fresh mint and lemon are so refreshingly delicious and just unusual enough, combined with corn, that my guests invariably come back for more! I like to serve it in individual little “tapas” bowls, each topped with a slice of lemon and a sprig of fresh mint. It makes this beautiful salad that much more special and festive!
Grilled Corn Salad with Fresh Mint
Author: Catherine Katz
Serves: 10-12 "tapas"
Ingredients
- 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
Instructions
- Preheat oven to 375
- Place a non-stick grill pan on the stove on high heat an drizzle with 2 Tbsp canola oil.
- 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).
- Place the grilled corn on a baking sheet and roast in a preheated oven for 10-12 more minutes.
- Let it cool.
- When the corn is cool, using a sharp knife, cut the kernels (see photo below) right onto the baking sheet.
- Transfer the corn kernels to a bowl and add the dressing ingredients right into the bowl.
- Toss gently to combine.
- Place in individual little bowls and top with a slice of lemon and a fresh sprig of mint.
Refreshing, light, and soooooooooo delicious! I could actually eat this every day.
That makes me so happy Corinda!!!
Thank you Valerie!!! It’s one of my favorites too!!!
This is the freshest, most delicious little simple salad you will ever eat!!