Spinach and Grilled Corn Salad

Photo: Kirsten Strecker
Prep Time:
5 mins
Total Time:
15 mins

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


  • 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


  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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