Asian Grilled Corn Salad with Coconut Milk Dressing and Spicy Peanuts
Inspired by Vegetarian Times' Thai Style Grilled Corn with Roasted Peanuts. This Asian Grilled Corn Salad with Coconut Milk Dressing and Spicy Peanuts is sure to become a family favourite that you're going to get asked to bring to every BBQ, holiday dinner and buffet.
2cupsassorted microgreens(I used basil, daikon and purple cabbage)
2cupsbean sprouts
1/4cupspicy peanutsI found lime and habanero spiced peanuts
1red chilifinely minced
Instructions
Dressing
Mix together the dressing ingredients until smooth. Set aside.
Salad
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.
Assembly
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.