Print

Grilled Corn Salad

Grilled corn salad with avocado, tomatoes, cheese, and fresh herbs in a bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and refreshing corn salad packed with summer flavors, perfect as a side dish for barbecues and gatherings.

Ingredients

Scale
  • 4 ears of corn (husk removed)
  • 1 teaspoon of olive oil
  • Salt and pepper (for seasoning corn)
  • 1/2 cup of red onion (diced)
  • 1/2 cup of red bell pepper (diced)
  • 3/4 cup of English cucumber (diced)
  • 1/2 an avocado (diced)
  • 1/2 cup of cherry tomatoes (quartered)
  • 1 clove of garlic (minced)
  • 1 tablespoon of jalapeño (minced)
  • 1 tablespoon of cilantro (chopped)
  • 2 tablespoons of sunflower seeds
  • 1/4 cup of extra virgin olive oil
  • 2 tablespoons of mint (chopped)
  • 1/4 cup of cilantro (chopped)
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of lime juice
  • Zest of 1 lime
  • 1 teaspoon of honey (or maple syrup/agave for a vegan option)
  • 1 clove of garlic (minced)
  • 1/2 teaspoon of salt
  • Freshly ground black pepper to taste

Instructions

  1. Start by lightly brushing each ear of corn with olive oil. Sprinkle them generously with salt and pepper to enhance the flavor.
  2. Heat your grill until it’s hot. Once ready, add the corn to the grill. Cook it for about 2-3 minutes on each side, rotating the corn so every side gets a nice char. The total cooking time should be between 10-12 minutes.
  3. Once the corn is grilled to perfection, let it cool enough to handle. Carefully cut the kernels off the cob and place them in a large mixing bowl.
  4. Next, add the diced red onion, red bell pepper, cucumber, cherry tomatoes, avocado, minced garlic, jalapeño, sunflower seeds, and chopped cilantro to the bowl with the corn.
  5. To prepare the dressing, combine all the dressing ingredients (extra virgin olive oil, mint, cilantro, apple cider vinegar, lime juice, lime zest, honey, minced garlic, salt, and pepper) in a blender. Blend for about 30 seconds until the mixture is well combined.
  6. Drizzle the dressing over the corn salad and gently toss everything together. Taste and adjust the seasoning with extra salt and pepper if needed.
  7. Now, your Grilled Corn Salad is ready to enjoy!

Notes

For best freshness, add avocado just before serving. The salad can be stored in an airtight container in the refrigerator for 2-3 days.

Nutrition

Find it online: https://doughdazzle.com/grilled-corn-salad-recipe/