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Grilled Corn Salad

A lively celebration of textures and flavors, this Grilled Corn Salad features sweet grilled corn mingled with crunchy vegetables, dressed in a zesty lime and olive oil dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears ears of corn, grilled and kernels removed Grill until charred for enhanced sweetness.
  • 1 cup red bell pepper, diced
  • 1 cup green bell pepper, diced
  • 1/2 cup red onion, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped Can substitute with parsley or dill.
Dressing
  • 2 tablespoons olive oil Extra virgin preferred.
  • 1 tablespoon lime juice Fresh lime juice recommended.
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat your grill to medium-high heat, or heat a grill pan over medium heat. Remove husks and silk from the corn.
Grilling Corn
  1. Place the corn directly on the grill. Grill each ear for about 10-15 minutes, turning occasionally until you see nicely charred marks.
Cooling and Cutting
  1. Once grilled, let the corn cool for a few minutes. Carefully cut the kernels off the cob with a sharp knife.
Mixing Ingredients
  1. In a large bowl, combine the grilled corn kernels, diced red and green bell peppers, diced red onion, halved cherry tomatoes, and chopped cilantro.
Dressing
  1. In a small bowl, whisk together olive oil, lime juice, salt, and pepper. Drizzle this dressing over your salad mixture and toss to combine.
Final Taste Test
  1. Taste your salad and adjust seasoning if necessary.
Serve
  1. Serve your salad immediately for optimal freshness, or let it sit for a while to allow the flavors to meld.

Notes

For maximum freshness, store leftovers in an airtight container in the refrigerator. Best enjoyed within 3-4 days. Freeze components separately for longer storage.