Grilled Corn Sweet Onion Salad Recipes

CORN, SWEET ONION, AND TOMATO SALAD

Steps:

• In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
• Cover, and chill for 45 minutes to an hour. Stir before serving.

TOASTED CORN-SWEET ONION SALAD

Steps:

• In a medium saucepan over medium-high heat, add 1 tablespoon vegetable oil. When hot, add corn and cook, stirring infrequently until corn toasts and browns slightly on all sides.
• In a large bowl, combine the lime juice, remaining 1 tablespoon vegetable oil, and the roasted tomato salsa. Add the toasted corn kernels, sliced red pepper, and the sliced green onion. Toss to coat with the dressing. Season, to taste, with salt and pepper.

GRILLED CORN-SWEET ONION SALAD

Steps:

• Preheat grill.
• Brush the blanched corn with oil and season with salt and pepper to taste.
• Grill until slightly charred on all sides, about 2 minutes.
• With a sharp knife, scrape the kernels into a medium bowl.
• Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified.
• Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives.
• Toss to coat with the dressing.
• Season with salt and pepper.

GRILLED CORN AND TOMATO-SWEET ONION SALAD WITH FRESH BASIL DRESSING AND CRUMBLED BLUE CHEESE

Steps:

• Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
• Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.

SUMMER GRILLED CORN SALAD

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook the corn on the preheated grill, turning often to ensure even cooking, until browned, about 10 minutes.
• Using a sharp knife, shuck the corn and toss the cobs. Place the corn in a large mixing bowl.
• Transfer tomatoes, onion, jalapeno, lime juice, oil, cumin, paprika, and salt to the bowl; mix to combine.