Serve this Asian salad with a steak, chicken or fish and you have yourself a winner! Healthy, sumptuous and full of vital vitamins and fiber, the Grilled Corn Salad with Chili-Miso Dressing is simple to make but stands out on a dinner spread.
Ingredients (5 servings)
4 ears corn, husked
1 teaspoon peanut oil plus 3 tablespoons, divided
1½ tablespoons red-wine vinegar
1 tablespoon Thai sweet chili sauce
1 tablespoon white miso
1 large clove garlic, grated
Pinch of salt
5 cups baby spinach or tatsoi
1 cup cherry tomatoes, halved
¼ cup sliced scallions
Chopped fresh cilantro for garnish
Preparation – 20 mins
1. Preheat grill to medium-high.
Brush corn with 1 teaspoon oil. Grill, turning occasionally, until some kernels are slightly charred, 8 to 10 minutes. Cut the kernels from the cobs.
2. Meanwhile, whisk the remaining 3 tablespoons oil, vinegar, chili sauce, miso, garlic and salt in a large bowl. Add spinach (or tatsoi), tomatoes, scallions and the corn; toss to combine. Serve topped with cilantro, if desired.