Rating: 3.9 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
  • 10 Ratings

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

Martha Stewart Living, August 2005

Gallery

Credit: Kirsten Strecker

Recipe Summary

prep:
5 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews

10 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0