Grilled Corn Salad Recipe
This yummy summer side dish is made with grilled corn and lots of fresh veggies!
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Servings: 2 cups
Ingredients
For the Grilled Corn
- 3 ears of fresh corn
- olive oil
- salt & pepper
For the Salad
- 1 cup chopped fresh spinach leaves
- 1 tbsp chopped red onion
- 1/8 cup chopped cucumbers or cucamelons
- 1/4 cup cherry tomatoes, quartered
- 1/8 cup optional chopped peppers, avocado, and/or fresh herbs
For the Honey Lime Dressing
- 2 tbsp fresh squeezed lime juice
- 2 tbsp olive oil
- 2 tsp honey
- 1 tsp Dijon mustard
- salt & pepper, to taste
Instructions
To Grill the Corn
- Shuck the corn, remove the silks. Brush the ears with olive oil, then sprinkle lightly with salt and pepper.
- Grill for 5 to 7 minutes, or until the level of char that you prefer.
- Set corn aside to cool; once cool enough to handle, cut the kernels off of the cob.
To Make the Dressing
- Combine the lime juice, olive oil, honey, Dijon mustard, and salt and pepper in a small glass jar. Cap and shake thoroughly about 20 to 30 seconds, or until a dressing is formed.
- Taste test the dressing and adjust to suit your personal taste. If you want it sweeter, add more honey. If you want it tangier, add more lime juice, etc.
To Make the Salad
- Combine the cut corn, spinach, onion, cucumbers/cucamelons, and other vegetables you're adding in a mixing bowl. Save the tomatoes though & don't add them in quite yet.
- Stir 1 tablespoon of dressing into the combined vegetables and then taste test. If desired, add another 1/2 to 1 additional tablespoon of dressing, to taste.
- Finally, gently stir in the tomatoes and your salad is ready to serve!
- This salad is best served fresh, the same day, but leftovers can be refrigerated and eaten the next day.