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5 from 4 votes
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Grilled Corn Salad with Fresh Mint

Course Salad, Side Dish
Cuisine American
Keyword bbq corn salad, corn mint salad, corn salad grilled, fresh corn grill, fresh corn salad, grilled corn salad, grilled corn salad recipe, grilled corn salad recipes, recipe for grilled corn salad, salad with grilled corn
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 -12 "tapas"
Calories 140 kcal
Author Catherine Katz

Ingredients

  • For grilling the corn:
  • 8 fresh ears of corn husked
  • 2 Tsp extra virgin olive oil
  • Dressing
  • 1/4 cup extra-virgin olive oil
  • 1/2 red onion finely diced (optional)
  • Juice of 1 lemon
  • 1/4 tsp sea salt
  • 1/2 cup fresh mint coarsely chopped
  • Fresh ground pepper to taste
  • For presentation optional
  • 1 lemon sliced in half moons
  • sprigs of fresh mint

Instructions

  1. Place a grill pan on the stove on high heat.
  2. 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).
  3. Drizzle with 2 tsp olive oil and continue to cook until tender.
  4. Let cool.
  5. When the corn is cool, using a sharp knife, cut the kernels (see photo below) right onto a plate.
  6. Transfer the corn kernels to a bowl and set aside.
  7. Place all the dressing ingredients into a little bowl and stir well.
  8. Pour the dressing over the corn kernels and toss gently to combine.
  9. Place in individual little bowls and top with a slice of lemon and a fresh sprig of mint.