Grilled Corn and Bok Choy Salad

  • Yield 6 servings

Recipe for Grilled Corn and Bok Choy Salad.
Jessica Merchant


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



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