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Spinach and Grilled Corn Salad


Grilled corn kernels cut from the cob add smoky flavor to a simple tossed salad of baby spinach and red onion.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Kirsten Strecker

Source: Martha Stewart Living, August 2005


  • 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


  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. 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.

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