You are here: Home » Recipes » Grilled Corn and Bok Choy Salad Grilled Corn and Bok Choy Salad Recipe by sricci Yield 6 servings Jessica Merchant PrintEmail Ingredients 6 ears of corn3 tablespoons vegetable or grapeseed oil, divided1 tablespoon chopped, peeled fresh gingerroot2 garlic cloves, chopped6 cups thinly sliced bok choy1/2 teaspoon coarse salt1/4 teaspoon white pepper2 tablespoons oyster sauce1 tablespoon chopped fresh basil2 teaspoons sesame oil Instructions Heat grill to medium-high. 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. 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.