Fresh Grilled Corn Salad with Garden Vegetables
A vibrant and refreshing summer salad featuring grilled corn and garden vegetables. Perfect for picnics and barbecues.
Equipment
- 1 grill
- 1 large mixing bowl
- 1 chef's knife
Ingredients
Main Ingredients
- 4 ears of corn husked and silk removed
- 2 cups cherry tomatoes halved
- 1 cucumber diced
- 1 bell pepper diced
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh basil chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Preparation
- Preheat your grill to medium-high heat.
- Brush the corn with olive oil and grill for 10-15 minutes, rotating occasionally, until slightly charred.
- While the corn is grilling, halve the cherry tomatoes, dice the cucumber, and chop the bell pepper.
Mixing the Salad
- In a large mixing bowl, combine the grilled corn kernels, cherry tomatoes, cucumber, bell pepper, cilantro, and basil.
- Whisk together olive oil, lime juice, salt, and pepper in a small bowl.
- Pour the dressing over the salad ingredients and toss gently to combine.
Serving
- Transfer the salad to a serving platter and enjoy immediately or refrigerate for later.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
Pro Tips: Use fresh corn for the best flavor. Substitute lime juice with lemon if desired.
Ingredient Substitutions: Swap bell pepper with avocado for a creamier texture.
How to Serve: Serve as a side to grilled meats or fish.
Storage & Freshness: Best eaten fresh, but can be stored in the fridge for up to 2 days.
Make-Ahead Tips: Prep the veggies and grill the corn ahead of time, then assemble before serving.
Ingredient Substitutions: Swap bell pepper with avocado for a creamier texture.
How to Serve: Serve as a side to grilled meats or fish.
Storage & Freshness: Best eaten fresh, but can be stored in the fridge for up to 2 days.
Make-Ahead Tips: Prep the veggies and grill the corn ahead of time, then assemble before serving.