Description
Grilled Corn Salad is a vibrant and fresh summer dish featuring smoky charred corn kernels combined with crunchy vegetables and a zesty dressing. Easy to prepare and plant-based friendly, this colorful salad offers bold flavors and textures perfect for a light meal or a versatile side dish.
Ingredients
Scale
Vegetables
- 4 ears fresh corn on the cob
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, peeled and chopped into bite-sized pieces
- 1 small red onion, finely chopped
- 1/2 cup fresh cilantro, roughly chopped
Dressing
- 3 tablespoons lime juice (natural)
- 3 tablespoons olive oil (natural)
- 1 tablespoon apple cider vinegar (natural)
- Salt, to taste
- Black pepper, to taste
- Pinch of natural gelling agent (optional)
Instructions
- Prepare the Grill and Corn: Preheat your grill to medium-high heat. Remove the husks and silk from the corn, then place the ears directly on the grill. Cook for about 10-12 minutes, turning occasionally, until you see beautiful grill marks and the corn takes on a smoky aroma.
- Chop the Veggies: While the corn cools, dice the red bell pepper, halve the cherry tomatoes, finely chop the red onion, and peel and chop the cucumber into bite-sized pieces. Roughly chop the fresh cilantro as well.
- Cut the Corn Kernels: Once the corn is cool enough to handle, slice the kernels off the cob using a sharp knife. Transfer the kernels to a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together lime juice (natural), olive oil (natural), apple cider vinegar (natural), salt, and black pepper. Add a small pinch of natural gelling agent if you want a thicker texture, and mix well.
- Toss Everything Together: Add the chopped vegetables and cilantro to the bowl with the corn kernels. Pour the dressing over the salad and toss gently until everything is evenly coated and shining with flavor.
Notes
- Use fresh corn in season for the best sweetness and juiciness.
- Char the corn to a golden brown with some charred spots without burning for optimal smoky flavor.
- Chill the salad for at least 30 minutes after tossing to allow flavors to meld.
- Adjust the acidity by tasting the dressing and adding more lime juice or apple cider vinegar as preferred.
- Chop vegetables uniformly to ensure balanced texture in every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: grilled corn salad, summer salad, plant-based salad, gluten free, smoky corn, fresh vegetables, easy side dish
