Grilled Corn Salad with Tomatoes and Croutons - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- 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.
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