Grilled Corn Salad

Name: Grilled Corn Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 ears of corn, husked and silk removed; 1 tbsp olive oil; 1/2 cup cherry tomatoes, halved; 1/4 red onion, finely diced; 2 tbsp fresh cilantro, chopped; 2 tbsp fresh lime juice; 1 tsp lime zest; 1 avocado, diced; 1 jalapeño pepper, seeded and minced; 1/4 tsp salt; 1/8 tsp black pepper, freshly ground

Sweet corn grilled and tossed with tomatoes, red onion, cilantro, and lime. A bright, smoky side for summer meals.

25 minEasyServes 4110 cal/serving

AmericanSideGrillVeganVegetarianLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-Free

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Ingredients

4 ears of corn, husked and silk removed
1 tbsp olive oil
1/2 cup cherry tomatoes, halved
1/4 red onion, finely diced
2 tbsp fresh cilantro, chopped
2 tbsp fresh lime juice
1 tsp lime zest
1 avocado, diced
1 jalapeño pepper, seeded and minced
1/4 tsp salt
1/8 tsp black pepper, freshly ground

Instructions

1

Preheat your grill to medium-high heat (around 400-450°F).
2

Brush 4 husked and silk removed ears of corn with 1 tbsp olive oil to prevent sticking and enhance browning.
3

Place the corn directly on the grill grates and cook for 10-15 minutes, turning every 2-3 minutes until the kernels are lightly charred on all sides and tender when pierced with a knife.
4

Remove the corn from the grill and let it cool until it's comfortable to handle, about 5 minutes.
5

Stand each ear of corn upright on a cutting board, holding it at the top, and carefully cut downward with a sharp knife to remove the kernels. Rotate and repeat until all kernels are removed.
6

In a large bowl, combine the grilled corn kernels, 1/2 cup halved cherry tomatoes, 1/4 finely diced red onion, 1 seeded and minced jalapeño pepper, and 1 diced avocado.
7

Add 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, and 1 tsp lime zest to the bowl.
8

Season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper, then gently toss all ingredients together until well combined.
9

Taste and adjust seasonings as needed, adding more lime juice for acidity or salt for flavor balance.
10

Serve immediately at room temperature, or refrigerate for 30 minutes to allow flavors to meld. The salad can be served chilled or at room temperature.

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Questions

What temperature do I cook Grilled Corn Salad at?

For Grilled Corn Salad, the oven is set to 450 F (about 230 C) in step 1.

What can I use instead of cilantro in Grilled Corn Salad?

The entry for Grilled Corn Salad calls for 2 tbsp fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Is Grilled Corn Salad spicy?

Moderately. The heat in Grilled Corn Salad comes from 1 jalapeño pepper, seeded and minced. For a milder plate, remove the seeds and ribs from the jalapeño, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Grilled Corn Salad keto-friendly?

A serving of Grilled Corn Salad carries 14 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 70 percent of the budget; against a moderate 100 g low-carb day it is 14 percent.

How many calories are in Grilled Corn Salad?

One serving (the recipe makes 4) is about 110 calories, with 3 g protein, 14 g carbohydrate and 4 g fat, plus 2 g fiber and 120 mg sodium. The figures are estimates computed from the ingredient list.

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