Grilled Corn Steak Salad with Balsamic
A vibrant salad featuring grilled corn, fresh greens, and a zesty balsamic dressing, perfect for summer gatherings.
Ingredients
For the Salad
- 4 ears fresh corn Husked and silk removed
- 2 cups mixed baby greens (arugula, spinach, etc.)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese (optional) Add for extra flavor
For the Dressing
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil Plus more for brushing corn
- to taste salt and pepper For seasoning
Instructions
Preparation
- Preheat the grill to medium-high heat.
- Husk the corn and remove the silk. Brush the ears with olive oil and sprinkle with salt and pepper.
Grilling
- Place the corn directly on the grill grates. Grill the corn for about 10-12 minutes, turning occasionally until charred and tender.
- Once grilled, let the corn cool for a minute, then slice the kernels off the cob into a large mixing bowl.
Assembly
- Add in the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese (if using) to the bowl with corn.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
Serving
- Enjoy your Grilled Corn Steak Salad fresh, or let it chill for a bit before serving!
Notes
For best flavor, use fresh, high-quality corn. You can use frozen corn; just ensure it’s thawed and patted dry before grilling. Experiment with different greens or toppings for added flavor. Avoid overcooking to keep the corn tender.