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Spinach and Grilled Corn Salad

Spinach and Grilled Corn Salad

Martha Stewart Living, August 2005 http://www.marthastewart.com/342397/spinach-and-grilled-corn-salad
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  • Prep Time 5 minutes
  • Total Time 15 minutes
  • Yield Serves 4

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. 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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