Grilled Corn Salad
Sweet corn grilled and tossed with tomatoes, red onion, cilantro, and lime. A bright, smoky side for summer meals.
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
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1
Preheat your grill to medium-high heat (around 400-450°F).
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2
Brush 4 husked and silk removed ears of corn with 1 tbsp olive oil to prevent sticking and enhance browning.
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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.
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4
Remove the corn from the grill and let it cool until it's comfortable to handle, about 5 minutes.
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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.
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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.
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7
Add 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, and 1 tsp lime zest to the bowl.
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8
Season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper, then gently toss all ingredients together until well combined.
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9
Taste and adjust seasonings as needed, adding more lime juice for acidity or salt for flavor balance.
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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.