Grilled Corn Salad with Tomatoes and Croutons
Grilled Corn Salad with Tomatoes and Croutons
Dig into this quick and easy salad recipe from Tia Mowry at Home.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 20 minutes
  • Cooking Time 25 minutes
  • Yield 5 - 6 servings
As seen on Tia Mowry At Home
Ingredients
  • 3 ears Corn, husks and silks removed
  • 3 tablespoons Extra-Virgin Olive Oil, plus more for greasing
  • 3 slices crusty Italian bread, cut into 1-inch cubes
  • 3 tablespoons Unsalted Butter, melted
  • 1+½ teaspoons Paprika
  • ½ teaspoon Garlic powder
  • Kosher Salt and freshly ground Pepper
  • 1 pint Grape Tomatoes, sliced in half
  • 1 cup Baby Greens
  • 1 tablespoon White Wine Vinegar
  • ½ cup shaved Parmesan
Method
  1. Drizzle the corn with 1 tablespoon of the oil. On a greased grill pan over high heat, grill the corn, turning on all sides, until cooked and slightly charred, about 15 minutes
  2. Preheat the oven to 425 degrees F. In a large bowl, combine the bread cubes, butter, paprika, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Gently toss until all the bread is coated with the butter mixture. Spread on a baking sheet and bake until toasted and golden brown, 8 to 10 minutes. Let cool
  3. Slice the kernels off the corn cobs. In a large bowl, combine the corn, tomatoes, baby greens, toasted bread cubes, 1/4 teaspoon salt and 1/8 teaspoon pepper. Drizzle with the remaining 2 tablespoons of oil, the white wine vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper and toss
  4. Plate the salad and top with the shaved Parmesan

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