Grilled Corn Salad
This summer salad is packed with flavor from grilled corn, fresh tomatoes, avocados, lime juice, red onion and cilantro! Mix up this for your next summer party!
Servings: 4
Calories: 320kcal
Ingredients
- 2 ears fresh corn husked
- 1 tsp salt divided
- 5 Tbsp olive oil divided
- 2 limes juiced
- 1/2 tsp ground cumin
- 1 avocado cut into 1/2'' dice
- 1 1/2 c. cherry tomatoes halved
- 2/3 c. red onion finely chopped
- 1/4 c. cilantro chopped
- 1/4 tsp pepper
Instructions
- Clean grill and prepare for direct cooking over medium heat, about 350 degrees F.
- Brush corn with 2 Tbsp olive oil and season with 1/2 tsp salt. Grill over direct medium heat, with lid closed, until brown spots have formed and corn is tender. This will take 10-15 minutes. Turn corn occasionally. Remove from grill and cool enough to handle. Cut the kernels from the cobs and place into large bowl.
- In a separate bowl whisk together the remaining olive oil and salt, lime juice, cumin, and pepper. Set dressing aside.
- Add avocado, tomatoes, onion and cilantro to bowl with corn. Pour dressing on top. Toss to gently combine. Serve immediately.
Video
Notes
- You can also prepare the corn in a grill pan on the stove top using the same method as the grill.
- Corn salad will keep in an airtight container in the refrigerator for a few days. The flavors only get better, too!
- Cheese: Mix in some crumbled feta cheese or cotija cheese.
- Veggies: Amp up the color, crunch, and flavor with diced jalapeno, red bell pepper, or chopped fresh spinach.
- Beans: Mix in some black beans or pinto beans.
- Fresh herbs: Swap the cilantro for fresh parley or chives.
Nutrition
Calories: 320kcal | Carbohydrates: 24g | Protein: 4g | Fat: 25g | Saturated Fat: 3g | Sodium: 605mg | Potassium: 744mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1910IU | Vitamin C: 36.9mg | Calcium: 45mg | Iron: 1.6mg