Grilled Corn and Bok Choy Salad

Grilled Corn and Bok Choy Salad

This colorful summertime salad is bursting with flavor and texture.

Serves: 6 Save

Ingredients (11)

  • 6 Ears of Corn
  • 3 T Vegetable Oil
  • or 3 T Grapeseed Oil
  • 1 T Chopped Fresh Ginger
  • 2 Garlic Cloves
  • 6 cup Shredded Bok Choy
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground White Pepper
  • 2 T Oyster Sauce
  • 1 T Chopped Basil
  • 2 tsp 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.