Description
This Grilled Corn Salad is a fresh, vibrant, and easy-to-make dish that combines smoky grilled corn with crisp vegetables and a tangy dressing. Perfect for healthy summer meals and gatherings, it is colorful, nutritious, and customizable to suit various tastes.
Ingredients
Scale
Vegetables and Herbs
- 4 ears fresh corn on the cob
- 1 red bell pepper, finely diced
- 1 cucumber, finely diced
- 1 small red onion, finely diced
- 1 cup cherry tomatoes, halved
- Handful fresh cilantro or parsley, chopped
Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar (natural)
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare and Grill the Corn: Husk the fresh corn and brush each ear lightly with extra virgin olive oil. Grill on medium-high heat, turning frequently until all sides have a nice char and smoky flavor. Remove and let cool slightly.
- Chop the Vegetables: While the corn cools, finely dice the red bell pepper, cucumber, and red onion. Halve the cherry tomatoes and chop the fresh herbs finely to add color and texture to the salad.
- Cut the Corn Kernels Off the Cob: Using a sharp knife, carefully slice the grilled corn kernels off the cob into a large mixing bowl. The smoky corn forms the flavorful base of the salad.
- Make the Dressing and Combine: In a small bowl, whisk together the fresh lime juice, apple cider vinegar (natural), extra virgin olive oil, salt, and black pepper. Pour the dressing over the corn and vegetables in the large bowl, then toss gently to combine all flavors evenly.
- Serve or Chill: Let the salad sit for 10 to 15 minutes to allow the dressing to meld with the ingredients before serving. Optionally, chill for an extra refreshing twist.
Notes
- Use fresh corn for the best flavor and texture.
- Watch the corn carefully while grilling to prevent burning; a pleasant char adds flavor.
- Dice vegetables uniformly for balanced texture and appearance.
- Adjust salt and pepper seasoning after mixing the dressing to taste.
- Fresh herbs brighten the salad and contribute to freshness.
- Leftover salad can be stored in an airtight container in the refrigerator up to 2 days.
- Freezing is not recommended as it affects texture.
- The salad is best served cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: grilled corn salad, summer salad, healthy salad, vegan salad, gluten free, easy salad recipe
