Charred Corn Salad Stuffed Grilled Cheese Sandwiches Recipes

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GRILLED CHICKEN AND CHARRED CORN SALAD



Grilled Chicken and Charred Corn Salad image

This is the perfect salad for any time of the year. Inspired by a recipe in Canadian Living magazine.

Provided by Dawn

Categories     Salad     Green Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 ears corn, husked
1 bunch fresh asparagus, trimmed
¼ cup olive oil, divided
4 teaspoons white wine vinegar
1 clove garlic, minced
½ teaspoon Dijon mustard
¼ teaspoon ground paprika
2 large tomatoes, chopped
8 cups torn romaine lettuce
1 green onion, sliced

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Sprinkle chicken breast with salt and pepper. Brush corn and asparagus with 1 tablespoon olive oil.
  • Place chicken and corn on the grill; close the lid. Grill, turning chicken once and corn as needed, until chicken is no longer pink and corn is charred, 10 to 15 minutes. Remove to a cutting board. Add asparagus and grill, turning often, for 6 minutes.
  • Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.
  • Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.
  • Toss chicken, corn, asparagus, tomatoes, lettuce, and green onion together in a large bowl with the dressing.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 20.9 g, Cholesterol 67.2 mg, Fat 17.5 g, Fiber 7.1 g, Protein 30.8 g, SaturatedFat 2.9 g, Sodium 136.9 mg, Sugar 7.4 g

CHARRED AND RAW CORN WITH CHILE AND CHEESE



Charred and Raw Corn with Chile and Cheese image

All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.

Provided by Alison Roman

Yield Makes 4 servings

Number Of Ingredients 8

4 ears of corn, husked
1 large shallot, thinly sliced into rings
1/2 red chile (such as Holland or Fresno), with seeds, thinly sliced into rings
1/4 cup fresh lime juice
Kosher salt
Freshly ground black pepper
2 ounces fresh Cotija cheese or queso fresco, crumbled
1/4 cup cilantro leaves with tender stems

Steps:

  • Prepare grill for medium heat. Cut kernels from 1 corn cob and toss with shallot, chile, and lime juice in a large bowl; season with salt and pepper and set aside.
  • Brush remaining 3 ears of corn with 2 tablespoons oil and grill, turning occasionally, until very tender and charred in spots, 10-12 minutes. Let cool.
  • Cut kernels from cobs and add to reserved corn mixture along with cheese, cilantro, and remaining 2 tablespoons oil. Toss to combine; season with salt and pepper.

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