It’s summer in the South, so you know what that means – corn is everywhere and in everything! But hey, I’m not complaining! I’ve always been a huge fan of corn, even as a Southern Californian girl, although the only way we ever ate it was grilled! However, now that I live in Dallas everywhere I turn there’s a corn-dip, corn salad, creamed corn, or some other homage to my son’s favorite “vegetable that’s really a grain”.
And while most of these dishes are filled with all kinds of dairy, sweeteners, and other things I rather not put into my body, corn can be part of a super healthy meal – especially when you mix Kimchi into it. Wait, what?! Kimchi with corn? Yes!!! Don’t knock it ‘til you try it!
This Grilled Corn and Kimchi Salad will take your corn-loving to a whole new level and will have you wondering why you hadn’t thought of this sooner! Filled with the perfect balance of charred sweetness from the grilled corn, the spicy tang you get from Nasoya’s Kimchi and the floral sweetness you get from honey, for all of those who thought you didn’t like kimchi, think again! Plus, you’ll get a great addition of probiotics thanks to the fermented cabbage (which is kimchi), so your gut will be thanking you too!
(If you don’t have a grill, or rather do this indoors, you can do that too! See my NOTES for more info.)
Grilled Corn and Kimchi Salad
Yield: 4 Servings
INGREDIENTS:
- 2 ears Non-GMO Corn (or 2 cups of kernels)
- 1 cup Nasoya Kimchi (I used the White Mild variety, but feel free to use what you prefer)
- 2 TB. Truffle Honey (use can also use regular Honey or Agave, if Vegan)
- Salt and Pepper, to taste
- 1 large Avocado, diced
- 1 cup Baby Tomatoes, cut in half
- 2 TB. Olive Oil, optional
DIRECTIONS:
- Preheat the grill to high heat. Remove the cornhusks and corn silk, and lay the Corn on the grill.
- Grill for 8-10 minutes, turning the corn every 2 minutes until all sides are slightly charred.
- You can also blister the tomatoes on the grill, or in a skillet on the stove, if preferred. You can do this by gently tossing them with Olive Oil and a Pinch of Salt and heating them until they began to “pop”, or blister. (If you do this on the grill, you’ll want a grill mat or rimmed dish, since they will easily fall through the grates.)
- Remove the Corn and Tomatoes, when done, and allow to cool.
- While the Corn is grilling, place the Kimchi in a food processor or high-powered blender and pulse until finely chopped. Add the Honey and Salt + Pepper to taste and continue to puree until smooth.
- When the Corn is cooled, cut it off the cob and place it in a large bowl. Add in the Kimchi mixture and stir until well combined.
- Gently fold in the Avocado and Tomatoes and drizzle with additional Olive Oil, if preferred. You may want to add in another pinch or two of Salt and Pepper as well, but always do this to taste.
- Enjoy!
NOTES:
- If you don’t own a grill you can achieve similar results by cooking the corn in a large cast iron skillet over high heat. Make sure the skillet is piping hot before adding the corn.
- You can also put the Corn in the oven on Broil, watching to turn it as soon as it starts to blacken.
Grilled Corn and Kimchi Salad
Prep Time 15 min Total Time 20 min print
Ingredients
2 ears Non-GMO Corn (or 2 cups of kernels)
1 cup Nasoya Kimchi (I used the White Mild variety, but feel free to use what you prefer)
2 TB. Truffle Honey (use can also use regular Honey or Agave, if Vegan)
Salt and Pepper, to taste
1 large Avocado, diced
1 cup Baby Tomatoes, cut in half
2 TB. Olive Oil, optional
Directions
Preheat the grill to high heat. Remove the cornhusks and corn silk, and lay the Corn on the grill. Grill for 8-10 minutes, turning the corn every 2 minutes until all sides are slightly charred. You can also blister the tomatoes on the grill, or in a skillet on the stove, if preferred. You can do this by gently tossing them with Olive Oil and a Pinch of Salt and heating them until they began to “pop”, or blister. (If you do this on the grill, you’ll want a grill mat or rimmed dish, since they will easily fall through the grates.) Remove the Corn and Tomatoes, when done, and allow to cool. While the Corn is grilling, place the Kimchi in a food processor or high-powered blender and pulse until finely chopped. Add the Honey and Salt + Pepper to taste and continue to puree until smooth. When the Corn is cooled, cut it off the cob and place it in a large bowl. Add in the Kimchi mixture and stir until well combined. Gently fold in the Avocado and Tomatoes and drizzle with additional Olive Oil, if preferred. You may want to add in another pinch or two of Salt and Pepper as well, but always do this to taste. Enjoy!
Recipe Notes
If you don’t own a grill you can achieve similar results by cooking the corn in a large cast iron skillet over high heat. Make sure the skillet is piping hot before adding the corn. You can also put the Corn in the oven on Broil, watching to turn it as soon as it starts to blacken.
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Nutrition Facts
Serves: 4 QuickviewCalories21911%
Fat15g23%
Saturated Fat2g14%
Carbohydrates22g8%
Sugar12g14%
Cholesterol0.0mg0%
Sodium206mg9%
Protein2g6%
Fiber4g19%
Vitamin K17µg17%
Folate65µg16%
Vitamin C13mg16%
Vitamin E2mg15%
Potassium459mg13%
Vitamin B51mg11%
Vitamin B60.2mg10%
Manganese0.2mg10%
Vitamin B31mg10%
Vitamin A467IU9%
Magnesium35mg9%
Vitamin B10.12mg8%
Phosphorus75mg8%
Copper0.15mg7%
Vitamin B20.1mg6%
Zinc0.62mg4%
Iron0.7mg4%
Calcium11mg1%
covered percent of daily need
