Recipe courtesy of Tia Mowry

Grilled Corn Salad with Tomatoes and Croutons

Getting reviews...
  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 5 to 6 servings
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Ingredients

Directions

  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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