This simple, nutritious salad is a quick side to pair with grilled steak or chicken.
Ingredients:
2 Ears Corn, shucked
3 TBS Extra Virgin Olive Oil,
(+plus more for brushing)
Coarse Salt and Fresh Ground Pepper
2 TBS Balsamic Vinegar
6 oz Baby Spinach (about 6 cups)
1/2 medium Red Onion, thinly sliced
Directions:
Preheat grill to high (if using charcoal grill, coals are ready when you can hold your hand 5 inches above the grate for just 2 seconds). Lightly brush corn with oil, then season with salt and pepper. Grill corn, turning until tender and blacked in places (about 8 minutes). Let cool slightly. Stand each cob on end, and carefully cut off kernels with a sharp knife using a downward motion. Put vinegar in a small bowl, and add oil in a slow and steady stream, whisking constantly, until emulsified. Combine spinach, onion, and grilled corn in a serving bowl; season with salt and pepper. Toss salad with dressing just before serving. Serves 4.