Description
Transform summer flavors into a vibrant dish with this Grilled Corn Salad featuring creamy avocado and fresh veggies—perfect for any gathering!
Ingredients
– 5 ears fresh corn (husked and silks removed)
– 1 1/2 tablespoons extra-virgin olive oil
– 2 teaspoons kosher salt
– 3/4 teaspoon ground black pepper
– 1 pint halved cherry tomatoes (about 2 cups)
– 2 cups packed arugula
– 1 medium avocado (peeled, pitted, and diced)
– 1 small red bell pepper (cored and finely chopped)
– 4 green onions (finely chopped)
– 1/4 cup chopped fresh cilantro
– 1/4 cup fresh lime juice (from about 2 limes)
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon honey
– 1 teaspoon paprika
– 3/4 teaspoon kosher salt
– 1/4 teaspoon ground black pepper
– 1/4 teaspoon onion powder
Instructions
Start by preheating your grill to a lovely medium heat, about 400°F. While it’s heating up, give your corn ears a little rubdown with some olive oil and sprinkle generously with salt and pepper. Grill the corn for about 7 minutes, turning it every few minutes until you see those beautiful, lightly browned marks.
Once grilled, let the corn cool down a bit. Now comes the fun part—carefully slice the kernels off the cob and toss them into a large mixing bowl. Add in the halved cherry tomatoes, fresh arugula, creamy diced avocado, finely chopped red bell pepper, green onions, and fragrant cilantro.
In a small bowl, whisk together the fresh lime juice, olive oil, honey, paprika, salt, pepper, and onion powder until well combined. Pour this zesty dressing over your salad mixture and give it a good toss to combine all those fresh flavors.
And voilà! Serve your Grilled Corn Salad at room temperature, and watch your friends and family rave about this delightful dish. Enjoy!
Notes
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes