Description
This Grilled Corn Salad is a fresh, crunchy, and smoky side dish bursting with bold flavors. Sweet grilled corn is combined with vibrant herbs, juicy cherry tomatoes, and a tangy lime dressing to create a bright and colorful salad perfect for barbecues, light lunches, or as a nutritious addition to any meal.
Ingredients
Scale
Main Ingredients
- 4 ears fresh corn on the cob
- 1 cup cherry tomatoes, diced
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/4 cup red onion, finely chopped
Dressing
- 3 tablespoons fresh lime juice (natural)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Black pepper, to taste
Optional Variations
- 1 avocado, cubed
- 1/2 cup black beans, rinsed and drained
- 1/2 cup mango or pineapple chunks
- 1/4 cup fresh basil, finely chopped (in place of mint)
- 1/4 cup crumbled plant-based feta
Instructions
- Prepare and Grill the Corn: Shuck the corn completely by removing all husks and silks. Preheat your grill to medium-high heat. Place the corn directly on the grill grates and rotate occasionally for about 8 to 10 minutes until kernels are tender, lightly charred, and smoky in aroma. Remove from the grill and allow to cool slightly. Then cut the kernels off the cobs into a large mixing bowl.
- Chop and Combine Fresh Ingredients: Dice the cherry tomatoes and finely chop the red onion, cilantro, and mint. Add these fresh ingredients to the bowl containing the grilled corn. The herbs enhance the salad’s vibrant colors and bring a refreshing balance to the smoky corn.
- Make the Tangy Dressing: In a small bowl, whisk together the fresh lime juice (natural), extra virgin olive oil, vegetarian Worcestershire sauce (natural), salt, and black pepper. This bright and flavorful dressing enhances all elements of the salad.
- Toss and Serve: Pour the dressing over the corn and fresh ingredient mixture. Gently toss to combine everything thoroughly. Taste and adjust seasoning as needed. The salad should present a lively mix of contrasting flavors and textures.
Notes
- Rotate corn ears regularly while grilling to ensure even charring and cooking.
- Use fresh lime juice (natural) for the best bright flavor in the dressing.
- Chop herbs finely so they distribute evenly without overpowering the salad.
- Allow the salad to rest for 10 minutes before serving for optimal flavor melding.
- Serve chilled or at room temperature for maximum refreshment.
- Consider garnishing with extra fresh herbs, crushed chili flakes, or a light drizzle of extra virgin olive oil before serving.
- Store leftovers in an airtight container in the refrigerator for up to two days. Add extra dressing just before serving.
- Freezing is not recommended due to fresh herb and vegetable textures.
- This salad is best enjoyed fresh and does not require reheating. If warming, consider lightly warming grilled corn separately and combining with fresh ingredients afterward.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 120mg
- 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, barbecue side dish, fresh corn salad, vegetarian salad, healthy salad
