Grilled Spinach and Corn Salad
4 servings
30 minutes
Grilled spinach and corn salad is a light and aromatic dish that captivates with its combination of sweetness and freshness. Grilled corn cobs acquire a rich caramel flavor that beautifully complements the tenderness of spinach and the spiciness of red onion. Balsamic vinegar and olive oil create a harmonious dressing that highlights the natural flavor notes of the ingredients. This salad was born in European cuisine, inspired by the desire to combine seasonal products with simple yet sophisticated cooking methods. It is delightful to serve at summer barbecues or as a light standalone dish. It not only pleases the palate but also nourishes the body with vitamins and antioxidants, making mealtime both tasty and healthy.
1
Preheat the grill or barbecue.
2
Brush the corn cobs with a little oil, season with salt and pepper. Place on the grill and cook for about 8 minutes, turning, until tender and browned. Let cool slightly and carefully cut the kernels off with a sharp knife. Transfer to a bowl.
- Baby corn: 2 pieces
- Extra virgin olive oil: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
In a small bowl, mix vinegar and olive oil, whisking.
- Balsamic vinegar: 1 tablespoon
- Extra virgin olive oil: 2 tablespoons
4
Add spinach leaves, finely chopped onion, and dressing to the corn. Season with salt and pepper and mix well. Serve immediately.
- Baby corn: 2 pieces
- Fresh spinach leaves: 170 g
- Red onion: 0.5 head
- Balsamic vinegar: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
