Grilled Corn Salad with Mason Jar Mint Dressing

By Libbie Summers
Photography by Chia Chong

A perfect corn salad for the perfect season…sweet corn season! 

Grilled Corn Salad (Brenda Anderson, Libbie Summers and Chia Chong for Salted and Styled)

Grilled Corn Salad
serves 6

What you need:
6 ears of corn
4 leeks, grill and thinly slice
1 pint grape tomatoes, grilled
1 jalapeno pepper, grilled and thinly chopped
1 head romaine lettuce, torn
Mason Jar Mint Dressing (recipe to follow)

What to do:
Soak corn (in husks) in water for 15 minutes and drain. Trim tops of leeks prior to grilling. Grill corn and leeks for 15 minutes. Place tomatoes and jalapeno in a grill basket and grill the last 5 minutes. Cut romaine lettuce in half (lengthwise), brush with olive oil. Grill oiled side down for 3 minutes or just until marks begin to form.  Shuck corn and cut off the cob, dice the jalapeno and chop grilled romaine lettuce.  In a large bowl, toss together all the salad ingredients and pour just enough Mason Jar Mint Dressing over the salad ingredients to coat.
Mason Jar Mint Dressing (Brenda Anderson, Chia Chong and Libbie Summers for Salted and Styled)

Mason Jar Mint Dressing
(makes 3/4 cup)

Ingredients:
½ cup rice vinegar
¼ cup olive oil
¼ teaspoon salt
¼ teaspoon pepper
2 teaspoons honey
10 mint leaves, torn

Grilled Corn Salad (Brenda Anderson, Libbie Summers and Chia Chong for Salted and Styled)

Host a corn inspired luncheon and make a memory. Click HERE to see the magic.

Cornfield Luncheon (Libbie Summers and Chia Chong for Salted and Styled)

 

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