Grilled Corn Mint And Scallion Salad Recipes

CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING

Steps:

• Make the dressing: Combine the mint, cilantro, vinegar, 1 teaspoon of the honey, and salt and pepper to taste in a blender. Blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste and add more honey, salt and pepper as desired. Set aside.
• Heat a grill to medium high.
• Brush the corn with some canola oil, then season with salt and pepper. Grill, covered, until lightly charred on all sides and tender, 2 to 4 minutes per side. Let cool slightly, then cut the corn kernels from the cobs and place them in a large bowl.
• Add the scallions to the bowl and season with salt and pepper. Add some of the dressing and toss to coat. Transfer to a platter; top with the cheese, mint and another drizzle of the dressing. Serve immediately.

CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING

Steps:

• Combine the mint, cilantro, vinegar, 1 teaspoon of the honey and some salt and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste, and then add more honey, salt and pepper as desired. Set aside for later use.
• Preheat the grill to medium-high.
• Brush the corn with some canola oil, and then season with salt and pepper. Grill, covered, until charred on all sides and the corn is tender, 2 to 3 minutes per side. Cool slightly and remove the kernels from the cobs. Combine the corn, greens and green onions in a bowl, then season with salt and pepper. Add some of the dressing and toss to coat. Top with the cheese and another drizzle of dressing. Serve immediately.

CORN, TOMATO, AND SCALLION SALAD

Steps:

• Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn and season, to taste, stirring, until tender, about 4 minutes.
• Add garlic and saute, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
• Remove skillet from heat and stir in scallions. Transfer vegetables to a large plate to cool and season with salt and pepper.

CORN AND SCALLION SALAD

Steps:

• In a large bowl, combine corn, scallions, vinegar, oil, and tarragon. Season with salt and pepper, and toss to combine.

GRILLED CORN AND AVOCADO SALAD WITH FETA DRESSING

Steps:

• Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.
• In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper.
• In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing.

GRILLED CORN SALAD

Steps:

• Place corn in a deep bowl with enough water to cover, place a plate or other heavy waterproof item on top to keep the corn submerged. Let soak for 1 hour.
• Preheat a grill pan over medium heat. Transfer corn to grill and cook, turning, until outer leaves are blackened, 20 to 25 minutes. Place jalapenos on grill and cook, turning occasionally, 5 to 6 minutes. Remove corn and jalapenos from grill and let cool.
• Remove husks and silk from corn; discard. Remove kernels from cob and place in a large bowl. Stem, seed, and finely chop the jalapenos and add to bowl with corn along with tomatoes, onion, garlic, cilantro, mint, lime juice, olive oil, and salt. Stir to combine and serve.