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Grilled Corn Salad with Chili-Miso Dressing

  • 20 m
  • 20 m
Breana Killeen
“Serve this Asian salad with grilled steak, chicken or firm white fish like halibut. You can also double the recipe and bring it to your next potluck. If you can find tatsoi, a peppery Asian leafy green, use it instead of mild-mannered spinach. Store-bought Thai sweet chili sauce and umami-packed white miso build fast flavor in this easy summer salad.”


    • 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


  • 1 Preheat grill to medium-high.
  • 2 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.
  • 3 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/22/2019