Grilled Corn Salad
This Grilled Corn Salad is a fresh and flavorful summer side dish loaded with smoky charred corn, crisp cucumber, creamy avocado, cherry tomatoes, and jalapeño - all tossed in a bright cilantro lime dressing. It comes together in about 30 minutes, travels well to potlucks, and keeps in the fridge for days!
Servings: 4 servings
Ingredients
For the Salad
- 4 ears of corn husk removed
- 1 teaspoon olive oil
- salt and pepper for seasoning corn
- ½ cup red onion diced
- ½ cup red bell pepper diced
- ¾ cup english cucumber diced
- ½ an avocado diced
- ½ cup cherry tomatoes quartered
- 1 clove garlic minced
- 1 tablespoon jalapeno minced
- 1 tablespoon cilantro chopped
- 2 tablespoons sunflower seeds
Cilantro Lime Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons mint
- ¼ cup cilantro
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice
- zest of 1 lime
- 1 teaspoon of honey maple syrup or agave work great here as well for a vegan alternative
- 2 cloves garlic
- ½ teaspoon 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!
Video
Notes
Storage - Store leftovers in an airtight container in the fridge for up to 3 days. If you haven't added the avocado yet, it keeps even better - just add fresh avocado when you're ready to eat. Give it a quick stir before serving since the dressing settles a bit.
- To keep vegan: use maple syrup or agave instead of honey
- Add avocado right before serving to keep it from browning
- No grill? Use a cast iron grill pan over high heat and char in batches
- Fire-roasted canned corn is a solid swap for fresh if needed
Nutrition
Calories: 308kcal | Carbohydrates: 28g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Sodium: 355mg | Potassium: 580mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1128IU | Vitamin C: 42mg | Calcium: 33mg | Iron: 2mg
