Grilled Corn and Bok Choy Salad

Dionn Schaffner
Texan, Technologist, Triathlete. I like healthy, delicious, crowd-pleasing meals.
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Published: 1/13/2020

This colorful summertime salad is bursting with flavor and texture.

Serves: 6 Save

Ingredients (10)

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

Directions

  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.

Mistletoe Margarita

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Ingredients (6)

  • 1 oz. Don Julio Tequila Blanco
  • 0.5 oz. Spiced Simple Syrup* or Falernum Liqueur
  • 2 oz. Lime Juice
  • 2 oz. Coconut Milk
  • 0.5 oz. Agave Syrup
  • Dehydrated Lime Wheel Garnish
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