Grilled Corn Salad

Grilled corn salad in serving bowl with spoon.

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5 from 2 votes

Grilled fresh summer corn and farm fresh vegetables in a delicious honey-lime vinaigrette.

Prep Time10

Cook Time20

Total Time30

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 314kcal

Author: Kelly Wildenhaus

Ingredients

Salad:

4 ears of corn, un-shucked
1 jalapeño pepper
½ pint of mixed cherry tomatoes, cut in half
½ cucumber, seeded, cut into bite-size pieces
2 - 3 purple or white bunching onions, thinly sliced
1 garlic clove, finely chopped
handful cilantro, roughly chopped
Kosher or sea salt and fresh cracked black pepper

Honey-Lime Vinaigrette

¼ cup fresh lime juice
¼ cup olive oil
2 tablespoons honey
2 tablespoons finely chopped cilantro
1 garlic clove, peeled and finely chopped I used a microplane
pinch salt
1 teaspoon finely chopped grilled jalapeño can use less, can use canned for less heat or omit

Instructions

Heat grill until very hot, add corn and jalapeños, turn frequently until charred on all sides. Corn will take about 20 minutes, jalapeños take much less time, watch carefully. Remove from grill and let cool slightly.
Shuck corn and cut off the kernels into a large bowl. Finely chop one grilled jalapeño and add to the bowl. Add the cherry tomatoes, cucumber, onion, garlic and cilantro. Season with salt and pepper to taste and toss gently to combine well.
In a jar with a tight fitting lid, place all the ingredients for the dressing. Screw on lid and shake vigorously to combine.
Pour about half the dressing over the salad, toss to combine well. Taste and adjust seasonings and add more dressing if needed. Serve immediately, at room temperature. Enjoy.

Notes

Feel free to adjust the ingredients based on what’s available at the farmers market. Tomatoes, peppers, onions, radishes ~ see what looks best. Avocado would be good, too. So would a little crumbled feta cheese. This is how I make a grilled corn salad!

Nutrition