Grilled Corn and Parsley Salad Recipe

Name: Grilled Corn and Parsley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup balsamic vinegar; Olive oil, to taste; 1 ear of corn, shucked, silks removed; 1 carrot, peeled, ends trimmed; Sea salt and pepper; 1 bunch Italian parsley; 1 clove garlic, peeled, finely chopped; 1 scallion, ends trimmed, green and white parts finely chopped; 1 medium-sized avocado, pitted, peeled, roughly chopped; 1/2 cup croutons, preferably homemade

Servings: persons

1/4 cup balsamic vinegar
Olive oil, to taste
1 ear of corn, shucked, silks removed
1 carrot, peeled, ends trimmed
Sea salt and pepper
1 bunch Italian parsley
1 clove garlic, peeled, finely chopped
1 scallion, ends trimmed, green and white parts finely chopped
1 medium-sized avocado, pitted, peeled, roughly chopped
1/2 cup croutons, preferably homemade

1
Start up grill, if using charcoal, or wait until corn is ready if using a gas grill.
2
Or preheat oven to 350 degrees.
3
In a small saucepan over a very low flame, reduce balsamic vinegar to 1 tablespoon, about 15 to 20 minutes.
4
Let cool.
5
Drizzle olive oil on corn and carrot and season with sea salt and pepper.
6
Place corn and carrot on grill and cook until lightly browned.
7
Or roast in oven for 15 minutes, turning every 5 minutes.
8
Let cool.
9
Cut off kernels and finely chop carrot.
10
Trim off parsley stems and finely chop.
11
Saute with garlic and a tablespoon of olive oil in a saucepan over medium heat until lightly browned.
12
Season with sea salt and black pepper.
13
Roughly chop parsley leaves and combine with sauteed parsley stems, grilled corn, carrots, scallion, and avocado.
14
Dress with reduced balsamic and olive oil.
15
Taste and season with sea salt and pepper as needed.
16
Top with croutons.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup balsamic vinegar, Olive oil, to taste, 1 ear of corn, shucked, silks removed, 1 carrot, peeled, ends trimmed, and more.

Yes, Grilled Corn and Parsley Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Corn and Parsley Salad

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