Grilled Corn Salad with Tomatoes and Croutons

Name: Grilled Corn Salad with Tomatoes and Croutons
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 5 to 6 servings
Ingredients: 3 ears corn, husks and silks removed; 3 tablespoons extra-virgin olive oil, plus more for greasing; 3 slices crusty Italian bread, cut into 1-inch cubes; 3 tablespoons unsalted butter, melted; 1 1/2 teaspoons paprika; 1/2 teaspoon garlic powder; Kosher salt and freshly ground pepper; 1 pint grape tomatoes, sliced in half; 1 cup baby greens; 1 tablespoon white wine vinegar; 1/2 cup shaved Parmesan

Getting reviews...

Level: Easy

Total: 45 min
Active: 35 min

Yield: 5 to 6 servings

Level: Easy

Total: 45 min
Active: 35 min

Yield: 5 to 6 servings

Ingredients

3 ears corn, husks and silks removed

3 tablespoons extra-virgin olive oil, plus more for greasing

3 slices crusty Italian bread, cut into 1-inch cubes

3 tablespoons unsalted butter, melted

1 1/2 teaspoons paprika

1/2 teaspoon garlic powder

Kosher salt and freshly ground pepper

1 pint grape tomatoes, sliced in half

1 cup baby greens

1 tablespoon white wine vinegar

1/2 cup shaved Parmesan

Directions

Drizzle the corn with 1 tablespoon of the oil. On a greased grill pan over high heat, grill the corn, turning on all sides, until cooked and slightly charred, about 15 minutes.
Preheat the oven to 425 degrees F. In a large bowl, combine the bread cubes, butter, paprika, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Gently toss until all the bread is coated with the butter mixture. Spread on a baking sheet and bake until toasted and golden brown, 8 to 10 minutes. Let cool.
Slice the kernels off the corn cobs. In a large bowl, combine the corn, tomatoes, baby greens, toasted bread cubes, 1/4 teaspoon salt and 1/8 teaspoon pepper. Drizzle with the remaining 2 tablespoons of oil, the white wine vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper and toss.
Plate the salad and top with the shaved Parmesan.