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Under 30 Minutes

Under 30 Minutes

Spinach and Grilled Corn Salad

  • prep: 5 mins
    total time: 15 mins
  • servings: 4

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Ingredients

  • 2 ears corn, shucked
  • 2 tablespoons extra virgin olive oil, plus more for brushing
  • Coarse salt and freshly ground pepper
  • 1 tablespoon basalmic vinegar
  • 6 ounces baby spinach, about 6 cups
  • 1/2 medium red onion, thinly sliced into half-moons

Directions

  1. Step 1

    Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 2 seconds). Lightly brush corn with oil, then season with salt and pepper. Grill corn, turning, until tender and blackened in places, about 8 minutes. Let cool slightly. Stand a cob on end, and carefully cut off kernels with a sharp knife using a downward motion. Repeat with other ear.

  2. Step 2

    Put vinegar in a small bowl, and add oil in a slow, steady stream, whisking constantly, until emulsified. Combine spinach, onion, and grilled corn in a serving bowl; season with salt and pepper. Toss salad with dressing just before serving.

Source
Martha Stewart Living, August 2005

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