Recipe courtesy of Tia Mowry
Grilled Corn Salad with Tomatoes and Croutons
Total:
45 min
Active:
35 min
Yield:
5 to 6 servings
Level:
Easy
Total:
45 min
Active:
35 min
Yield:
5 to 6 servings
Level:
Easy
Total:
45 min
Active:
35 min
Yield:
5 to 6 servings
Level:
Easy

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 1/2 teaspoons paprika 
  • 1/2 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 
  • 1/2 cup shaved Parmesan 

Directions

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.

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.

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.

Plate the salad and top with the shaved Parmesan.

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