Grilled Corn Salad
Grilled corn salad is a vibrant and refreshing dish that showcases the sweet, smoky flavors of grilled corn. Perfect for summer barbecues, picnics, or any outdoor gathering, this salad is not only visually appealing but also packed with nutrients.
The combination of grilled corn, fresh vegetables, and a zesty dressing creates a delicious side that complements a variety of main dishes.
Whether served alongside grilled meats, tacos, or simply enjoyed on its own, this salad is a delightful way to celebrate seasonal produce. With its balance of flavors and textures, grilled corn salad is sure to be a hit at your next gathering!
Ingredients:
- 4 ears of fresh corn (husked)
- 1 red bell pepper (diced)
- 1 cucumber (diced)
- 1 small red onion (finely chopped)
- 1 cup cherry tomatoes (halved)
- 1/4 cup fresh cilantro (chopped)
- 1 avocado (diced, optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon honey (or agave syrup for vegan option)
- 1 teaspoon chili powder (optional, for heat)
- Salt and pepper (to taste)
How to Make:
Grill the Corn:
Preheat your grill to medium-high heat. Place the husked corn directly on the grill grates. Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are charred and tender. You can also wrap the corn in foil for a softer texture, but grilling directly will give it a more pronounced smoky flavor.
Once grilled, remove the corn from the grill and allow it to cool slightly. Use a sharp knife to cut the kernels off the cob and set them aside.
Prepare the Vegetables:
In a large mixing bowl, combine the grilled corn kernels, diced red bell pepper, cucumber, chopped red onion, cherry tomatoes, and cilantro. If using avocado, add it gently to avoid mashing.
Make the Dressing:
In a small bowl, whisk together the olive oil, lime juice, honey (or agave), chili powder (if using), salt, and pepper. Adjust the seasoning to taste, adding more lime juice or salt as needed.
Combine and Toss:
Drizzle the dressing over the corn and vegetable mixture. Gently toss to combine, ensuring all the ingredients are well coated with the dressing. Be careful not to mash the avocado if you’ve added it.
Serve:
Allow the salad to sit for about 10-15 minutes to let the flavors meld before serving. This salad can be served warm or chilled, making it a versatile addition to any meal. Garnish with additional cilantro if desired and enjoy!
Chef’s Note:
Corn Selection: Fresh, sweet corn is key to this salad. If fresh corn isn’t available, you can use frozen corn; just thaw and grill it briefly to add a smoky flavor.
Additions: Feel free to customize the salad with other vegetables like diced zucchini, radishes, or black beans for added protein. You can also add feta or queso fresco for a creamy element.
Make Ahead: The salad can be prepared a few hours in advance. However, it’s best to add the avocado just before serving to prevent browning.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the salad may become softer as the ingredients sit together.
Nutritional Information (per serving, based on 6 servings):
- Calories: 180
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 22g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 4g
Grilled corn salad is a delightful way to celebrate fresh produce and summer flavors. The combination of grilled corn, colorful vegetables, and a tangy dressing makes this salad both nourishing and satisfying. Perfect for any occasion, it adds a burst of color and flavor to your table. Enjoy the fresh, vibrant taste of grilled corn salad as a side dish or a light meal, and let the summer flavors shine!
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