Grilled Corn and Spinach

by Tamar Briley
(Richmond, VA)

- 2 ears sweet corn
- 1 cup brown rice
- 10 cherry tomatoes
- 1/2 bag spinach
- olive oil
- lemon juice
- sea salt & pepper to tase

I grill two ears of white sweet corn, I cut the kernels off the ear and put into a mixing bowl. While I am grilling the corn, I cook a cup of rice (brown or white/your preference). I slice about 10 cherry tomatoes in half and put in mixing bowl. Take 1/2 bag of spinach and combine that and all of the ingredients, plus a splash of olive oil and freshly ground salt and pepper to taste. Finishing with a drizzle of lemon juice.

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Jun 10, 2013
by: Anonymous

This sounds like a delicious summer salad! I love grilled corn!

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