Grilled Corn and Bok Choy Salad

Grilled Corn and Bok Choy Salad recipe.
Jessica Merchant
  • Yield: 6 servings


6 ears of corn
3tablespoons vegetable or grapeseed oil, divided
1tablespoon chopped, peeled fresh gingerroot
2 garlic cloves, chopped
6cups thinly sliced bok choy
1/2teaspoon coarse salt
1/4teaspoon white pepper
2tablespoons oyster sauce
1tablespoon chopped fresh basil
2teaspoons sesame oil


  1. Heat grill to medium-high.
  2. Brush ears of corn with 1 tablespoon oil. Place corn on grill rack and grill until brown and toasty. Let cool. Slice corn kernels off cobs.
  3. Heat remaining oil in a large saute pan over medium-low heat. Add gingerroot and garlic and cook 1 minute. Increase heat to medium-high. Add bok choy, salt and pepper. Cook 4 minutes, stirring often. Add corn kernels and cook 1 minute. Remove from heat; add oyster sauce, basil and sesame oil. Serve hot or room temperature.

Nutritional Info *per serving

  • Calories 150
  • Fat 10g
  • Cholesterol 0mg
  • Sodium 420mg
  • Carbohydrate 17g
  • Fiber 3g
  • Protein 4g