Versatile Grilled Corn Salad
This warm Grilled Corn Salad with Parmesan & Parsley is easy to make but the result is truly elegant.
The corn is fresh and juicy, kernels bursting as you bite into them. While hot they are combined with Parmesan cheese, which melts and turns creamy.
The parsley adds color and a welcomed herbaceous freshness and the black pepper should be added generously.
Shallots!
Being members of the onion family, shallots are off-limits for the Elimination phase of the low FODMAP diet, but Fody Shallot-Infused Olive Oil is safe, due to the fact that the offending fructans are not oil-soluble.
And, the product has been tested by Monash and is certified as Low FODMAP!
The distinct flavor of shallots is fabulous in this dish!
Hot, Warm or Room Temp
I like this warm, but it can be served at room temperature, too.
I was almost not going to tell anyone – since where we live you “only” eat very fresh corn – but I have made this the day before and then gently heated it in the microwave and everyone still raved.
SSShhhh keep that between you and me!
Check out our Grilled Corn Salsa as well – that can be turned into a side dish salad – and/or a Challenge for GOS by adding black beans.
Grilled Corn Salad with Parmesan & Parsley
This Grilled Corn Salad with Parmesan & Parsley is easy - especially if you have your grill already going! Make when corn is at its freshest!
Low FODMAP Serving Size Info: Makes about 2 ⅓ cups (266 g); serving size ⅓ cup (38 g)
Ingredients:
- 3 medium fresh corn cobs, shucked and cleaned of any silk
- 2 tablespoons Fody Shallot-Infused Olive Oil, or homemade equivalent, divided
- 1/4 cup (25 g) grated Parmesan cheese
- 1/4 cup (8 g) chopped flat-leaf parsley (see last step in directions)
- Kosher salt
- Freshly ground black pepper
Preparation:
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Prepare a hot fire with hardwood charcoal or propane, or preheat a cast-iron over high heat.
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Brush the cobs with 1 tablespoon of the oil, coating all the kernels. Cook over high heat for about 5 minutes or until many of the kernels are blackened and blistered, rotating the cobs often during the cooking time.
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Take care as the corn will be hot. Use a sharp knife to cut the kernels off of the cob as follows: place stem end of the corn on a cutting board so that the cob is vertical, holding the tip of the cob with your non-dominant hand. Take a sharp knife in your other hand and cut the kernels from the cob, slicing from top to bottom. Measure out 2 cups of corn kernels (about 200 g); reserve any extra for another use).
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Place the 2 cups (200 g) of corn kernels in a mixing bowl and quickly, while still hot/warm, stir in the Parmesan cheese and parsley (read more below in last sentence) and remaining tablespoon of oil. Taste and season with salt and lots of freshly ground black pepper. Serve immediately or cool and serve at room temperature. The salad can be refrigerated overnight in an airtight container and warmed gently before serving; if you go this route, it is best to fold in the parsley after re-heating and right before serving.
Notes:
Tips
- If you do not want to buy the prepared shallot oil, you can make your own, using our recipe for Onion-Infused Oil, using shallots. The shallot flavor really makes this dish.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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