Print

Grilled Corn Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Grilled Corn Salad features smoky grilled corn, fresh vegetables, and a zesty dressing, making it the perfect side dish for any summer barbecue or picnic.

Ingredients

  1. 4 ears of corn, husked and grilled
  2. 1 cup cherry tomatoes, halved
  3. 1/2 red onion, thinly sliced
  4. 1 red bell pepper, diced
  5. 1/4 cup fresh cilantro, chopped
  6. 2 tbsp olive oil
  7. 1 tbsp apple cider vinegar
  8. 1 tbsp lime juice
  9. 1/2 tsp cumin
  10. 1/4 tsp salt
  11. 1/4 tsp black pepper
  12. 1/2 tsp chili powder (optional, for heat)

Instructions

Preheat the grill: Preheat your grill to medium-high heat. Place the corn on the grill and cook, turning occasionally, for about 10 minutes or until the corn is charred and tender.

  1. Cut the corn: Once grilled, remove the corn from the grill and allow it to cool for a few minutes. Then, carefully cut the kernels off the cob and transfer them to a large mixing bowl.
  2. Mix the vegetables: Add the cherry tomatoes, red onion, bell pepper, and cilantro to the bowl with the corn.
  3. Prepare the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, lime juice, cumin, salt, black pepper, and chili powder (if using).
  4. Toss everything together: Pour the dressing over the corn and vegetables, then toss gently to combine.
  5. Adjust seasoning: Taste and adjust the seasoning with more salt, pepper, or lime juice as needed.
  6. Serve: Serve immediately or refrigerate for 30 minutes before serving to allow the flavors to meld.

Notes

  1. Add diced avocado for extra creaminess.
  2. Grill the red onion and bell pepper for an extra smoky flavor.
  3. Top with crumbled feta or cotija cheese for a creamy, salty finish.
  4. For a spicier salad, increase the chili powder or add chopped jalapeños.

Nutrition

Find it online: https://thefamilycooking.com/grilled-corn-salad/