Grilled Corn Salad
Experience the taste of summer with this Fresh Grilled Corn Salad. It's a smoky, vibrant side dish that's perfect for any occasion.
Equipment
- 1 grill preheated to medium-high
- 1 mixing bowl large
- 1 knife for slicing corn
Ingredients
Main Ingredients
- 4 ears fresh corn husked
- 1 cup cherry tomatoes halved
- 1 red bell pepper diced
- 1/2 red onion finely chopped
- 1/4 cup fresh cilantro chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
Preparation
- Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
- Place the husked corn directly on the grill. Turn occasionally, grilling for 10-15 minutes until the kernels are charred and tender.
- Remove the corn from the grill and allow it to cool slightly. This will make it easier to handle when slicing the kernels off the cob.
- Using a sharp knife, carefully cut the kernels off each cob and place them into a large mixing bowl.
- Add chopped tomatoes, diced bell pepper, red onion, and cilantro to the bowl with the corn. Toss gently to combine.
- In a small bowl, whisk together the olive oil, lime juice, smoked paprika, salt, and pepper until well combined.
- Pour the dressing over the salad ingredients. Toss gently to ensure everything is evenly coated.
- Transfer the salad to a serving platter or bowl. Serve immediately or refrigerate until ready to enjoy.
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Choose the freshest corn you can find for the best flavor. Ingredient Substitutions: Try feta cheese or avocado for added richness. How to Serve: Serve as a side with grilled meats. Storage & Freshness: Best enjoyed fresh but can be refrigerated for up to 3 days. Make-Ahead Tips: Prepare the dressing and chop the vegetables in advance for quick assembly.