Grilled Corn and Bok Choy Salad

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


  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.


Dive in the sweet and sour symphony of tequila, fresh lime juice and a touch of orange liqueur in the Margarita, a beloved Mexican classic.

Ingredients (5)

  • 1.4 oz. Don Julio Blanco Tequila
  • 0.68 oz. Orange Liqueur
  • 0.68 oz. fresh Lime Juice
  • 0.34 oz. Sugar Syrup
  • Salt and Lime for Garnish

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!