Grilled Corn Salad

Image of Grilled Corn Salad on a plateCorn on the Side
Summer dinners tend to be a lot easier to produce. There is very little in your fridge that can’t go on the grill. Chicken, fish, beef, and veggies can all take a turn over the flames. The same is true when it comes to your side dishes.

Since you are going through the trouble of heating up the grill, might as well get the most out of it. If you’re like me, you have garden zucchini coming out of your ears. It’s easy to toss some with a little olive oil and salt and pepper and throw it on the grill next to your steaks. Corn is another great vegetable to put on the grill. You can leave it in the husk and grill it as is for on-the-cob greatness. Or, you can grill it husk-free for the Grilled Corn Salad recipe below.

Just prep the ingredients before you start grilling and while your meat is resting, throw it all together for a tasty smokey side. Bonus points if you grill the peaches too…

Grilled Corn Salad Recipe
Adapted from Love and Lemons
Yields 4 servings

For the Chile Lime Dressing
1/4 cup good quality mayonnaise or aioli
1 tablespoon olive oil
1/4 cup chopped cilantro, including stems, plus more for garnish
1 tablespoon fresh lime juice, plus extra slices for serving
1/2 Fresno or Serrano chili, plus more to taste
pinch of garlic powder
pinch of onion powder
sea salt

For the salad
3 ears of grilled corn on the cob
1 red pepper, diced
1 green pepper, diced
1 small Persian cucumber, diced
2 ripe peaches, pitted and diced (and possibly grilled)
1 avocado, pitted and diced
8 basil leaves, thinly sliced
juice of 1 lime, plus lime wedges for serving
3 tablespoons Chili Lime Dressing, plus more to taste
sea salt

Prepare the dressing
In a small food processor, combine the mayonnaise, olive oil, cilantro, lime, Serrano chili, garlic powder, onion powder, and a few generous pinches of salt.

Pulse until combined. Chill until ready to use.

Prep the veggies
Slice the kernels off of the grilled corn and place in a large bowl. Dice the red and green peppers, cucumber, avocado, and peaches. Thinly slice the basil.

Assemble the salad
Add the veggies to the corn bowl with the lime juice and a few pinches of salt. Toss the salad, add a few tablespoons of dressing, and toss again. Taste the salad and adjust for dressing and seasoning if needed.

Serve with extra dressing and lime slices on the side.

Comments are closed.