Grilled Corn and Cucumber Salad

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Ingredients

Adjust Servings:
1 Cucumber
150 g of Cherry tomatoes cut into halves
4 shucked Ears of corn
2 tbsp of Miso paste
2 tbsp of Butter at room temperature
2 tbsp of Vegetable oil
115 g of sliced Sugar snap peas
6 sliced Radishes
40 g of Mint
Ground black pepper
Kosher salt

Grilled Corn and Cucumber Salad

Cuisine:

    A salad made of both grilled and fresh vegetables.

    • 40 minutes
    • Serves 6
    • Medium

    Ingredients

    Directions

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    his salad is quick, refreshing, filling, and delicious! The idea of grilling salad comes all the way from Tunisia. In this recipe, we will mix grilled and fresh veggies to make our salad. Try this recipe to enjoy the mixture of sweet, piquant, and grilled food flavors.

    Featured image:
    Grilled Corn Salad with Cucumber, Avocado, and Feta
    by Perry’s Plate @ flickr

    Steps

    1
    Done

    Combine the butter and the Miso paste.

    2
    Done

    Heat a grill over medium-high.

    3
    Done

    Brush the corn with oil and season with salt.

    4
    Done

    Cut the cucumber into circle slices.

    5
    Done

    Brush it with oil and sprinkle salt.

    6
    Done

    Grill the corn for at least 10 minutes, turning very often until charred.

    7
    Done

    Grill the cucumber slices until grill marks show up.

    8
    Done

    Cut the kernels off the cob while the corn is hot and place them in a bowl. Add the Miso and butter mixture and mix well until corn kernels are coated.

    9
    Done

    Cut the grilled cucumber into half-circle slices and add to the bowl.

    10
    Done

    Add the radish, cherry tomatoes, sugar snap peas, and mint.

    11
    Done

    Sprinkle black pepper and salt, and mix well before serving.

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