You'll love the big Mediterranean flavors in this delicious summer salad with charred grilled corn, fresh vegetables, bright herbs, and a bold dressing. Start by checking out my quick tutorial for how to grill corn (I share 3 methods!), and then simply toss everything together in a bowl. It's as easy as that! Serve this grilled corn salad with salmon patties, grilled shrimp skewers, or chicken wings!
Follow this recipe to grill your corn over the gas stove or an outdoor grill (this will take 5 to 10 minutes). Allow the corn to cool before removing the kernels off the cob.
Invert a small bowl in the middle of a large mixing bowl. Hold an ear of corn upright, resting the tip of the cob over the small bowl in the center of your mixing bowl. Holding the cob steady with your non-dominant hand, use a sharp knife (you should be holding the knife with your dominant hand) and shave the kernels off the cob in long downward strokes.
Add the cucumber, carrots, shallots or red onions, minced garlic.
Add the herbs, and season with a good dash of kosher salt, cumin, and the grated ginger root.
Dress the salad with your red wine vinegar and a good drizzle of extra virgin olive oil. Toss until well-combined.
How to choose corn at the store? Look for ears of corn with bright green, tightly adhering husks -- they shouldn't be dry nor have brown spots. The corn silk that peeks out of the top of the corn should be damp and light brown in color. If it is black or dry, avoid! Corn kernels should feel firm and full.
Can I use frozen corn in this recipe? Yes, you can use either frozen corn on the cob or corn kernels. For frozen corn on the cob, grill it from frozen for about 10 minutes. For corn kernels, you'll need about 2 cups. Cook according to package instructions.