Grilled Corn Salad with Chili-Miso Dressing

By Leslie Blythe  , , ,   

July 23, 2018

I love making spinach salads because you can put the dressing on in advance and it won't wilt as quickly as lettuce. This Grilled Corn Salad with Chili-Miso Dressing takes your salad "out of the ordinary" category. The combination of chili and miso delivers spicy umami flavor. Truth be told, I cheated and bought already grilled frozen corn from Trader Joe's. I try to always have it in the freezer. It has a great smoky flavor.

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 5 Servings

Ingredients

4 ears corn, husked

1 teaspoon peanut oil plus 3 tablespoons, divided

1½ tablespoons red-wine vinegar

1 tablespoon Thai sweet chili sauce

1 tablespoon white miso

1 large clove garlic, grated

Pinch of salt
5 cups baby spinach

1 cup cherry tomatoes, halved

¼ cup sliced scallions

Chopped fresh cilantro for garnish, optional

Directions

1Preheat grill to medium-high. Brush corn with 1 teaspoon oil. Grill, turning occasionally, until some kernels are slightly charred, 8 to 10 minutes. Cut the kernels from the cobs.

2Meanwhile, whisk the remaining 3 tablespoons oil, vinegar, chili sauce, miso, garlic and salt in a large bowl. Add spinach, tomatoes, scallions and the corn; toss to combine. Serve topped with cilantro, if desired.

Recipe by Breana Killeen EatingWell Test Kitchen Manager
, July/August 2018

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