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Grilled Corn Salad

Grilled Corn Salad

Craving something fresh and vibrant? Dive into the delightful world of Grilled Corn Salad! Packed with sweet corn, colorful veggies, and zesty lime, this easy dish is the ultimate summer treat. Perfect for picnics, barbecues, or as a light lunch, you won't want to miss making this tonight!
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dishes
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ears fresh sweet corn do not shuck
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1 cup chopped tomatoes
  • 1 jalapeno pepper seeds removed and diced
  • 2 avocados seeds removed and chopped
  • 3 tablespoons fresh lime juice
  • Salt and pepper to taste

Equipment

  • Chef's Knife
  • Cutting Board
  • Wooden Spoon

Method
 

  1. Pull back the husks on the corn and remove the silk. Pull the husks back into place and soak the corn in a large bowl of water for 2 hours. Drain the corn on paper towels.
  2. Heat the grill to medium. Place the ears of corn on the grill and grill for about 20 minutes, turning occasionally. Let the corn cool to room temperature.
  3. Using a knife, remove the corn kernels and place them in a large bowl.
  4. Add the chopped red onion, cilantro, tomatoes, jalapeno, avocado, and fresh lime juice. Carefully stir until ingredients are well combined.
  5. Season with salt and pepper to taste. Serve at room temperature or chilled.

Notes

  • Storage: How to store leftovers: Keep the salad in an airtight container in the refrigerator for up to 2 days.
  • Freezing: Can you freeze this? Avoid freezing as the avocado will not maintain its texture once thawed.
  • Pairing: What to serve with this: This salad pairs wonderfully with grilled meats, making it a staple for summer barbecues.
  • Variations: Feel free to add black beans or feta for a twist!