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Grilled Corn Salad

A vibrant mix of grilled corn, fresh veggies, and zesty lime dressing that creates a smoky, crunchy delight perfect for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears ears of corn, grilled
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Method
 

Grilling the Corn
  1. Preheat your grill to medium-high heat. Husk the corn and brush it lightly with olive oil. Grill each ear of corn for about 10-15 minutes, turning occasionally until they are nicely charred. Remove from the grill and let them cool.
Prep the Veggies
  1. While the corn is cooling, chop the red and green bell peppers, red onion, and cherry tomatoes. Place these fresh veggies in a large mixing bowl.
Cut the Corn
  1. When the corn has cooled enough to handle, cut the kernels off the cob and add them to the bowl with the other veggies.
Dress the Salad
  1. Drizzle the olive oil and lime juice over the mixture, and sprinkle with salt and pepper. Toss well to combine all ingredients evenly.
Add Fresh Herbs
  1. Lastly, fold in the chopped cilantro for a burst of freshness. Serve immediately, or allow it to chill in the fridge for about 30 minutes to let the flavors meld.

Notes

Tips: Substitute cilantro with parsley or basil; add seasonal veggies like zucchini or diced avocado. Let the salad sit after preparing for better flavor blending. Ensure corn is charred but not burnt to maintain crunchiness. Store leftovers in an airtight container in the fridge for up to 3 days; avoid freezing for best texture.