Grilled Corn Salad is a smoky, sweet, and zesty dish that celebrates summer in every bite. Fresh corn is charred on the grill to bring out its natural sweetness and add a subtle smokiness, then cut off the cob and tossed with juicy cherry tomatoes, red onion, avocado, fresh herbs like cilantro or basil, and a tangy lime or vinaigrette dressing. A sprinkle of chili powder or crumbled cheese (vegan or traditional) adds an extra kick. This colorful, crunchy salad is perfect for barbecues, picnics, or as a fresh side to any grilled entree.
Ingredients
- 4 ears corn, shucked and grilled
- 1/4 c. toasted nuts (such as walnuts, pecans, or pistachios)
- 1 c. tender herbs (such as cilantro, basil, or parsley), chopped
- 1/2 c. pickled onions
- 1/4 c. freshly grated Parmesan
- Juice of ½ lime
- 1 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
Steps:
1. Using a chef’s knife, carefully cut corn kernels off cob and place in a large bowl. Use the bottom
of a measuring cup or small pan to crush toasted nuts into small pieces.
2. Add nuts, herbs, pickled onions, Parmesan, lime juice, and oil to bowl with corn. Season with salt
and pepper and stir to combine. Taste and add more lime juice, oil, or salt and pepper if
necessary.
