Grilled Corn Salad with Chili-Miso Dressing

• servings: 5 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

4 ears corn, husked

1 teaspoon peanut oil plus 3 tablespoons, divided

1 ½ tablespoons red-wine vinegar

1 tablespoon Thai sweet chili sauce

1 tablespoon white miso

1 large clove garlic, grated

Pinch of salt

5 cups baby spinach or tatsoi

1 cup cherry tomatoes, halved

¼ cup sliced scallions

Chopped fresh cilantro for garnish

Directions

Preheat grill to medium-high.

Brush corn with 1 teaspoon oil. Grill, turning occasionally, until some kernels are slightly charred, 8 to 10 minutes. Cut the kernels from the cobs.

Meanwhile, whisk the remaining 3 tablespoons oil, vinegar, chili sauce, miso, garlic and salt in a large bowl. Add spinach (or tatsoi), tomatoes, scallions and the corn; toss to combine. Serve topped with cilantro, if desired.

Nutrition

• Calories: 190 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Sodium: 198 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 4 g
• Total Sugars: 9 g
• Protein: 5 g