Grilled Corn Salad
This Grilled Corn Salad is perfect for summer grilling season and makes for a great potluck side dish that everyone will love!
Servings: 4 servings
Ingredients
For the Salad
- 4 ears of corn husk removed
- 1 teaspoon of olive oil
- salt and pepper for seasoning corn
- ½ cup of red onion diced
- ½ cup of red bell pepper diced
- ¾ cup of english cucumber diced
- ½ an avocado diced
- ½ cup of cherry tomatoes quartered
- 1 clove of garlic minced
- 1 tablespoon of jalapeno minced
- 1 tablespoon of cilantro chopped
- 2 tablespoons of sunflower seeds
Cilantro Lime Dressing
- ¼ cup of extra virgin olive oil
- 2 tablespoons of mint chopped
- ¼ cup of cilantro chopped
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of lime juice
- zest of 1 lime
- 1 teaspoon of honey maple syrup or agave work great here as well for a vegan alternative
- 1 clove of garlic minced
- ½ teaspoon of salt
- freshly ground black pepper to taste
Instructions
- Lightly brush each of the ears of corn with olive oil and then generously sprinkle with salt and pepper.
- Heat your grill and once hot, add corn. Cook for 2-3 minutes on each side, rotating so that every side gets a bit charred, 10-12 minutes total. Once done, let cool enough to handle and then cut the kernels off of the cob and transfer to a large bowl.
- Add the onion, bell pepper, cucumber, tomato, avocado, garlic, jalapeno, sunflower seeds and cilantro to the bowl.
- Make your dressing by adding all of the dressing ingredients to a blender and blend until combined. About 30 seconds. Season with salt and pepper to taste.
- Drizzle the dressing onto the corn salad and combine. Season with additional salt and pepper to taste and enjoy!
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