Description
A fresh and vibrant grilled corn salad that is perfect for summer gatherings and barbecues.
Ingredients
Scale
- 4 ears of corn, husked
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Grill the corn for about 10 minutes, turning occasionally, until charred and cooked through.
- Remove the corn from the grill and let it cool slightly before cutting the kernels off the cob.
- In a large bowl, combine the grilled corn kernels, diced red bell pepper, chopped red onion, halved cherry tomatoes, and chopped cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- Feel free to add avocado or feta cheese for extra flavor.
- This salad can be made a day ahead; just add the dressing before serving.
- Prep Time: 10
- Cook Time: 10
- Category: Salad
- Cuisine: American
Keywords: grilled corn salad, summer salad, corn salad recipe, vegetarian salad