Grilled Corn Salad
A delightful and colorful salad that combines grilled corn, juicy tomatoes, and creamy avocado with a zesty dressing, perfect for summer picnics and BBQs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 red onion, diced
- 3 corn on the cob, husked and cleaned
- 200 g red grape tomatoes, halved
- 200 g yellow grape tomatoes, halved
- 1 avocado, diced
- ¼ bunch cilantro (coriander), chopped
- 2 tbsp olive oil (divided)
- 2 tsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- Salt and pepper (to taste)
Instructions
- Grill the corn: Preheat your grill to medium-high. Brush the corn with 1 tablespoon of olive oil and season with salt and pepper. Grill for about 10 minutes, turning occasionally until the kernels are charred. Once done, let cool for a few minutes before cutting the kernels off the cob.
- Prepare the vegetables: While the corn cools, dice the red onion, halve the grape tomatoes, and cube the avocado. Place all these ingredients in a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper until well combined.
- Combine ingredients: Once the corn has cooled, add the grilled corn kernels to the mixing bowl with the diced vegetables. Pour the dressing over the salad and gently toss to combine everything evenly.
- Add the cilantro: Fold in the chopped cilantro gently to avoid mushing the avocado.
Notes
Fresh corn will provide the sweetest and juiciest flavor, but you can also use frozen corn if needed. If cilantro isn’t your favorite, parsley is a great substitute that adds a fresh taste.
Find it online: https://www.tastyhomeplate.com/grilled-corn-salad/