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Grilled Corn Salad is a summer favorite in my kitchen. The smoky grilled corn paired with fresh cherry tomatoes, crisp red bell pepper, and zesty lime juice creates a vibrant, refreshing dish. Perfect for barbecues or as a light lunch, this salad bursts with flavor and color. Let's dive into this simple yet delicious recipe that will surely become a staple in your home.
The name of the recipe: Grilled Corn Salad Recipe
Ingredients:
- 4 ears husked corn
- 1 cup halved cherry tomatoes
- 1 diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped cilantro
- 2 tbsp olive oil
- 1 tbsp freshly squeezed lime juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat the grill to medium-high heat.
- Grill the corn for about 10 minutes, turning occasionally, until charred and cooked through.
- Remove the corn from the grill and let it cool slightly. Cut the kernels off the cob and place them in a large mixing bowl.
- Add the cherry tomatoes, red bell pepper, red onion, and cilantro to the bowl with the corn.
- In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper. Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate until ready to serve.
What You Will Need
What you will need to make grilled corn salad
- Corn: Grilled kernels add a smoky sweetness, giving the salad a rich, charred flavor that pairs well with fresh vegetables.
- Cherry tomatoes: These juicy halves bring a burst of color and a sweet, tangy taste that balances the smoky corn.
- Red bell pepper: Adds a crisp texture and a mild sweetness, complementing the other fresh ingredients in the salad.
- Red onion: Finely chopped, it provides a sharp, zesty bite that enhances the overall flavor profile.
- Cilantro: Freshly chopped, it adds a bright, herbaceous note, making the salad taste vibrant and refreshing.
- Olive oil: Acts as the base for the dressing, adding a smooth, rich texture that ties all the ingredients together.
- Lime juice: Freshly squeezed, it brings a zesty, citrusy tang that brightens up the entire dish.
Tools and Instruments Required
What tools/instruments will be needed to make Grilled Corn Salad Recipe
- Grill: Essential for charring the corn, which adds a smoky flavor and enhances the overall taste of the salad.
- Mixing bowl: Needed to combine all the ingredients and ensure the dressing evenly coats the salad components.
- Knife: Crucial for dicing the vegetables and cutting the corn kernels off the cob.
- Cutting board: Provides a stable surface for safely chopping the vegetables and preparing the corn.
- Whisk: Useful for mixing the olive oil, lime juice, salt, and pepper into a smooth dressing.
Grilled Corn Salad Recipe
A fresh and vibrant grilled corn salad perfect for summer gatherings.
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Equipment
- Grill
- Mixing bowl
- Knife
Ingredients:
Main Ingredients
- 4 ears corn husked
- 1 cup cherry tomatoes halved
- 1 red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/4 cup cilantro chopped
- 2 tbsp olive oil
- 1 tbsp lime juice freshly squeezed
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat the grill to medium-high heat.
- Grill the corn for about 10 minutes, turning occasionally, until charred and cooked through.
- Remove the corn from the grill and let it cool slightly. Cut the kernels off the cob and place them in a large mixing bowl.
- Add the cherry tomatoes, red bell pepper, red onion, and cilantro to the bowl with the corn.
- In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper. Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate until ready to serve.
Notes:
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Nutrition value:
Calories: 150kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 300mgPotassium: 350mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 40mgCalcium: 20mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Grill corn and let it cool.
- Cut kernels off the cob.
- Mix all ingredients except dressing.
- Store in an airtight container in the fridge for up to 2 days.
- Add dressing just before serving.
Freezing Instructions
- Grill corn and let it cool.
- Cut kernels off the cob.
- Place corn kernels in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before using.
- Mix with fresh ingredients and dressing before serving.
For an extra smoky flavor, try grilling the corn with the husks on, then peel them back and char the kernels directly over the flame for a few minutes.
Frequently Asked Questions
FAQ:
Can I use frozen corn instead of fresh?
Yes, just thaw and pat dry before grilling.
How long can I store this salad?
Up to 3 days in the fridge.
Can I add other vegetables?
Absolutely, try adding avocado or cucumber.
Is there a substitute for cilantro?
Use parsley or basil if you prefer.
Can I make this salad ahead of time?
Yes, but add the dressing just before serving.
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