While that was part of the reason for this Asian grilled corn salad recipe, it was developed for my Thanksgiving spread to break up all the sweet stuff on the buffet table. All of those sweet comforting Fall/Winter flavours can be quite taxing on the palate and sometimes you need a little heat or acid to break things up.
Asian Grilled Corn Salad for the Win
This Asian grilled corn salad uses the last of the cobbed corn I could find in the store but feel free to substitute frozen corn if the whole stuff doesn’t look great (you’ll just have to make sure to use a pan and not an actually grated grill). I also used an assortment of microgreens in my salad and ideally, I would have used cilantro leaves to add a bit of colour, but 90% of my family and partner’s family are adverse. You can use any kind of greens you can find- some chopped cabbage would work nicely, cilantro, or baby arugula will all work.
Finally, get creative with the peanuts you add. I managed to find a chili and lime flavour while really cut through the creamy coconut milk dressing nicely, but I do think this would be just as tasty with a honey roasted nut if you can’t handle the heat.
What are some of your favourite Asian- inspired recipes? Have you ever tried making Asian grilled corn salad?
Asian Grilled Corn Salad with Coconut Milk Dressing and Spicy Peanuts
- 1/4 cup coconut milk you can use light
- 1/2 cup mayonnaise you can use reduced fat
- 1 tbsp brown sugar
- Zest and juice of 1 lime
- 1 1/2 tbsp reduced sodium soy sauce
- 1 tsp sriracha or more to taste
- Salt and pepper to taste
- 10 ears of corn husked
- 2 tbsp olive oil
- 2 cups assorted microgreens (I used basil, daikon and purple cabbage)
- 2 cups bean sprouts
- 1/4 cup spicy peanuts I found lime and habanero spiced peanuts
- 1 red chili finely minced
- Mix together the dressing ingredients until smooth. Set aside.
- Preheat a grill pan or BBQ over medium high heat. Rub the corn with oil and grill until charred and cooked through on all sides, about 5-7 minutes. Set aside to cool.
- Once cool enough, remove the corn kernels from the husk by running a sharp knife down the corn core.
- Create a bed of microgreens and sprouts. Top with the corn and drizzle with the dressing.
- Top with some additional microgreens, sprouts, the peanuts, and chili. Serve at room temperature.
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
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