Lunch: Grilled Corn Salad with Tomatoes and Croutons

Ingredients

3 ears corn, husks and silks removed
3 tablespoons extra-virgin olive oil, plus more for greasing
3 slices crusty Italian bread, cut into 1-inch cubes
3 tablespoons unsalted butter, melted
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper
1 pint grape tomatoes, sliced in half
1 cup baby greens
1 tablespoon white wine vinegar
1/2 cup shaved Parmesan

Instructions

Drizzle the corn with 1 tablespoon of the oil. On a greased grill pan over high heat, grill the corn, turning on all sides, until cooked and slightly charred, about 15 minutes.
Preheat the oven to 425 degrees F. In a large bowl, combine the bread cubes, butter, paprika, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Gently toss until all the bread is coated with the butter mixture. Spread on a baking sheet and bake until toasted and golden brown, 8 to 10 minutes. Let cool.
Slice the kernels off the corn cobs. In a large bowl, combine the corn, tomatoes, baby greens, toasted bread cubes, 1/4 teaspoon salt and 1/8 teaspoon pepper. Drizzle with the remaining 2 tablespoons of oil, the white wine vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper and toss.
Plate the salad and top with the shaved Parmesan.

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