In Texas, we eagerly wait for the summer to begin, and that is also the start of the grilling season. I rarely grill meat, but love to grill vegetable goodies. I have tried grilled corn as such but never tried to incorporate in a salad. This recipe is simple you need to grill corn, veggies and make a simple dressing and combine everything. It is a great tasting, healthy and filling salad. Try this grilled corn salad next when you fire up the grill.
In India corn is directly grilled on hot charcoal and salt and chili powder is added along with some time lime juice to eat as snack. Since my kids love corn but don’t like it with chili powder, I just grill them and brush with butter and salt.
This is spice less corn salad than my earlier recipe. Hubby prefers the other one this. But I like this as I can get the very slightly charred corn, cherry tomato and onion on every bite. You only need a touch of Dijon mustard, hot sauce and lime juice to bring out the flavors. These salads are best when you scoop in with some tortilla chips. You can serve them as a side dish too if you want.
Summer is not only best time for fresh corn, but also best for juicy tomatoes. I have added tomato in salad but never tried as grilled form. I think now on I will grill them. Fresh avocado slices give creamy bite to this salad, and requires only 2 tablespoon of olive oil. Also, this one is not drenched in dressing, only minimum amount just to coat everything.
If you like corn and want to try it different way try this one. If you are not a spice lover like my hubby try this recipe. Make this and enjoy your movie night with bag of tortilla chips. That way you don’t need to use any store-bought dip. This is best used the day it is made.
Give it a try and let me know how it turned out for you. You love corn like me isn’t?
Grilled Corn Salad
- 2 ears corn husked and grilled about 1 ½ cups
- ¼ red onion
- 1 cup cherry tomatoes halved
- 1 avocado
- 2 tablespoon lime juice
- 1 teaspoon Dijon mustard
- ½ teaspoon hot sauce
- 2 tablespoon olive oil
- Zest of one lime
- 1 tablespoon chopped basil
- 1 tablespoon chopped cilantro
- Salt and pepper to taste
- First grill the corn, onion and cherry tomatoes by slightly brushing with olive oil. And set aside
- Then make dressing with rest of olive oil, lime zest, lime juice, hot sauce, Dijon mustard, salt and pepper.
- To this add corn, chopped onion, cherry tomatoes, avocado, basil and cilantro, salt and pepper and coat everything well.
- Enjoy as such or scoop out using a tortilla chip.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.