Grilled Corn Salad with Baby Spinach
Grilled Corn Salad
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While doing Sprout's Farmers Market programs, this was one of the fan favorites. Try this at your home as well. The lemon juice can be exchanged for lime juice and add 1/8 teaspoon of cayenne pepper can be added for that southwest flare.
Servings Prep Time
6 People 10 Minutes
Servings Prep Time
6 People 10 Minutes
Grilled Corn Salad with Baby Spinach
Grilled Corn Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
While doing Sprout's Farmers Market programs, this was one of the fan favorites. Try this at your home as well. The lemon juice can be exchanged for lime juice and add 1/8 teaspoon of cayenne pepper can be added for that southwest flare.
Servings Prep Time
6 People 10 Minutes
Servings Prep Time
6 People 10 Minutes
Ingredients
Lemon Dressing:
Servings: People
Units:
Instructions
  1. Preheat grill or broiler to medium heat.
  2. Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool.
  3. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, scallions, and arugula or spinach. In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and sweetener of choice-honey, agave or maple syrup.
  4. Toss the salad with the dressing and serve at room temperature.
Recipe Notes

Equipment Necessary-

Chef paring Knives
Measuring cups and spoons
Zester
Cutting Board
Medium-sized Mixing Bowl
Serving Bowl
Adult Supervision

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