Description
Savor the flavors of summer with this vibrant Grilled Corn Salad recipe! Sweet, smoky corn combines with fresh vegetables, lime juice, and spices for a refreshing side dish perfect for BBQs, picnics, and weeknight dinners.
Ingredients
For the Salad:
4 ears of fresh corn, husked
1 red bell pepper, diced
1/2 red onion, finely chopped
1 jalapeño, seeded and diced (optional for spice)
1/4 cup fresh cilantro, chopped
1/4 cup crumbled feta or cotija cheese
1 avocado, diced (optional)
For the Dressing:
3 tbsp olive oil
Juice of 2 limes (about 4 tbsp)
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt and black pepper to taste
Instructions
Grill the Corn:
Preheat your grill to medium-high heat. Lightly oil the grates.
Place the corn on the grill and cook for 10-12 minutes, turning every 2-3 minutes until the corn is charred on all sides.
Remove from grill and let cool. Once cool, cut the kernels off the cob and transfer to a large bowl.
Prepare the Salad:
Add diced bell pepper, red onion, jalapeño, cilantro, and crumbled cheese to the bowl with the corn.
If using avocado, add it just before serving.
Make the Dressing:
In a small bowl, whisk together olive oil, lime juice, cumin, smoked paprika, garlic powder, salt, and pepper. Adjust seasoning as desired.
Combine and Serve:
Pour the dressing over the salad and gently toss to combine.
Garnish with additional cilantro and cheese if desired.
Serve immediately or chill for an hour to let flavors meld.
Notes
For a Smokier Flavor: Add a dash of chipotle powder or use grilled poblano peppers.
For Extra Creaminess: Stir in a spoonful of Greek yogurt or sour cream to the dressing.
Make It a Meal: Add black beans, grilled chicken, or shrimp for a hearty, protein-packed salad.
Adjust Heat: Leave seeds in the jalapeño for a spicier salad or substitute with mild peppers.
For a Vegan Version: Omit cheese or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 12 minutes