Grilled Corn Salad Recipe – How To Make Grilled Corn Salad

PICTURED: ERIK BERNSTEIN; FOOD STYLING: ERIKA JOYCE

This versatile and flavorful corn salad is the perfect way to use up leftover grilled corn. Mix and match your favorite cheeses, herbs and nuts, but save the citrus for the shine and the oil for a bit of richness. And if you like a little *kick*, add sliced ​​jalapeños or a big sprinkle of red pepper flakes. Delicious served cold or at room temperature, this easy dish is potluck gold.

Here’s our favorite way to cut corn on the cob: Place a small bowl upside down inside a larger bowl. Rest the corn vertically on the flat side of the smaller bowl and cut carefully downward, allowing the kernels to fall into the larger bowl.

Pro Tip: This salad can be more than just a side dish. Dip tortilla chips in it like a salsa, use them to top shrimp tacos or avocado toast, or add boiled pasta and a little more citrus and oil for a side salad. quick pasta.

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Yields:

4

Preparation time:

0

hours

ten

minutes

Total time:

0

hours

20

minutes

1/4 tsp.

roasted nuts (such as walnuts, pecans, or pistachios)

1 ea.

tender herbs (such as cilantro, basil or parsley), chopped

1/4 tsp.

freshly grated parmesan

1 tbsp.

extra virgin olive oil

Freshly ground black pepper

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  1. Using a chef’s knife, carefully cut the corn kernels off the cob and place them in a large bowl. Use the bottom of a measuring cup or small saucepan to crush the toasted walnuts into small pieces.
  2. Add the nuts, herbs, pickled onions, Parmesan cheese, lime juice and oil to a bowl with the corn. Season with salt and pepper and stir to combine. Taste and add more lime juice, oil or salt and pepper if needed.

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grilled corn salad

PICTURED: ERIK BERNSTEIN; FOOD STYLING: ERIKA JOYCE

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