Grilled Corn Salad

Grilled Corn

It’s always a good feeling when you take a dish to a potluck and yours is the only one that is fully consumed and, of course, everyone asks you for the recipe.   This is that recipe and the best part is, it’s super simple. The key is in the roasting, one side is blackened and over done and the other is just barely cooked. This combo gives my Grilled Corn Salad great texture and flavor.Grilled Corn Table setting


Grilled Corn Salad
A Summer must have recipe!
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  1. 4-6 ears of corn (I prefer white corn)
  2. olive oil
  3. 3 tablespoons of unsalted butter, room temperature
  4. ¾ cup grated Parmesan cheese
  5. 2-3 cloves garlic
  6. 1 tablespoon minced fresh rosemary
  7. salt and pepper to taste
  1. Shuck the ears of corn and drizzle with olive oil. Heat your grill on high — I like it around 500 degrees F. Place the corn on grill and grill first side till it starts to pop (and it will be blackened). Turn ears over and turn grill down to medium. Grill corn for about another 10 minutes. The second side won’t get as blackened as the first and shouldn’t pop.
  2. While corn is grilling, place Parmesan, garlic and rosemary in a food processor; pulse until all combined.
  3. When corn is cool enough to handle, cut kernels off cob and toss with the butter and Parmesan mixture. Season with salt and pepper. Enjoy right away or serve at room temperature.
Shaun Myrick

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