14 Steak Sides Recipes, including Grilled Corn Salad

Step 1

Preheat your grill to medium high heat.

Step 2

Remove the husks and threads from the corn and rinse. Spray each ear of corn with cooking spray and sprinkle with salt. Wrap them each in foil.

Step 3

In a grill basket, toss sugar snap peas and cherry tomatoes with olive oil and kosher salt.

Step 4

Reduce grill heat to medium. Place corn cobs in the center of the grill. Grill for 7 minutes.

Step 5

Add grill basket to the grill. Flip corn. Grill veggies and corn for an additional 7 minutes, tossing veggies once. If you want char marks on your corn, remove foil and return to grill for last few minutes of cooking, turning occasionally.

Step 6

While the veggies are grilling, melt butter in a small saucepan over medium low heat. Add garlic and cook until garlic is just starting to brown, about 2-3 minutes. Remove from heat and stir in lemon zest, lemon juice, half the basil, and half the parsley.

Step 7

Once veggies are done, let cool for 3-5 minutes. Using a sharp knife, slice kernels off the cob.

Step 8

Add veggies and corn kernels to a salad bowl. Pour over the butter lemon mixture and toss to coat.

Step 9

Garnish with remaining basil, parsley, and flaked sea salt. Serve warm.