Food & Cooking Recipes Salad Recipes Spinach and Grilled Corn Salad 3.9 (10) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Kirsten Strecker Prep Time: 5 mins Total Time: 15 mins Servings: 4 Grilled corn kernels cut from the cob add smoky flavor to a simple tossed salad of baby spinach and red onion. 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) ½ medium red onion, thinly sliced into half-moons Directions 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. 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. Rate it Print