Grilled Corn Salad

$- 4 sweet corn ears, husked - 1 red bell pepper, diced into small cubes - 1 cucumber, diced - 1 small red onion, finely chopped - 1 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, chopped - 1 ripe avocado, diced - 3 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lime juice - 1 teaspoon honey (or agave syrup for a vegan option) - Salt and black pepper to taste - 1/2 teaspoon smoked paprika The key to a great Grilled Corn Salad lies in fresh ingredients. Sweet corn brings a wonderful crunch and natural sweetness. I love using ripe avocados, as they add creaminess to the salad. Each vegetable adds its own flavor and texture, making every bite exciting. - For a sweetener, use maple syrup instead of honey. - You can swap bell peppers with diced zucchini or carrots. - Fresh parsley or mint works well if you don’t have cilantro. Feel free to mix and match based on what you have at home. Cooking is all about creativity! Want a twist? Try adding black beans for protein or some feta cheese for a salty kick. Enjoy experimenting! 1. Start by preheating your grill to medium-high heat. This is key for great flavor. 2. Grill the husked corn for about 10 to 12 minutes. Turn it often for even cooking. You want nice char marks on all sides. 3. Once grilled, remove the corn and let it cool for a few minutes. 1. After cooling, grab a sharp knife. Cut the kernels off the cob. Do this over a large bowl to catch them. 2. Now, add the diced red bell pepper, cucumber, finely chopped red onion, halved cherry tomatoes, and fresh cilantro. Mix gently to combine. 1. For the dressing, you need: - 3 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lime juice - 1 teaspoon honey (or agave syrup) - Salt and black pepper - 1/2 teaspoon smoked paprika 2. In a small bowl, whisk these ingredients together until well blended. You want a smooth consistency. 1. Drizzle the dressing over the corn and vegetable mix. Toss everything gently to coat all ingredients. 2. Carefully fold in the diced avocado. Keep the chunks intact for great texture. 3. Taste the salad. Adjust the seasoning with more salt, pepper, or lime juice as needed. 4. For the best taste, let the salad rest for at least 15 minutes. This helps the flavors meld. This salad is fresh, colorful, and full of flavor. Serve it in a large bowl for a beautiful presentation. Enjoy this dish as a side or light meal! For the full recipe, check out the Sunny Grilled Corn Salad. To get perfect char marks on your corn, preheat your grill to medium-high heat. This helps the corn cook evenly and adds that smoky flavor. Place the husked corn directly on the grill for about 10 to 12 minutes. Turn it often to avoid burning. When it's done, you’ll see those beautiful grill lines. After grilling, let the corn cool down for a few minutes. This makes it safer to handle. You can make your salad pop with extra spices. Try adding cayenne pepper for a kick or cumin for warmth. For a heartier dish, consider adding grilled chicken or black beans. Quinoa also works great for extra protein. These additions make the salad more filling and fun. Grilled Corn Salad pairs well with grilled meats, like chicken or steak. It also complements fish dishes nicely. For a fun twist, serve it in taco shells or lettuce wraps. This adds a crunchy texture. Use a colorful bowl to show off the salad's vibrant ingredients. Garnish with extra cilantro and a lime wedge for a fresh look. {{image_4}} You can change this salad based on what is in season. Try adding fresh zucchini or radishes for a crunchy twist. In the fall, include roasted butternut squash for a warm flavor. You can also make a delicious pasta salad by mixing in cooked pasta and your favorite herbs. This salad is easy to make vegan and gluten-free. Use agave syrup instead of honey to keep it vegan. For a gluten-free option, check that all ingredients are gluten-free, especially dressings and seasonings. If you want a low-carb version, skip the corn and use cauliflower rice instead. This keeps the salad light and refreshing. Add a Mexican flair with toppings like crumbled feta or cotija cheese. You can also mix in jalapeños for a spicy kick. For a Mediterranean taste, add olives, feta cheese, and diced sun-dried tomatoes. These changes will bring new flavors that are still fresh and fun. For more details on making this dish, check out the Full Recipe. To keep your Grilled Corn Salad fresh, use an airtight container. Glass containers work well, but plastic ones are fine too. Make sure the lid seals tightly. Store the salad in the fridge. This helps keep the flavors intact and prevents spoilage. If you want to enjoy leftovers, the best way is to eat them cold. Reheating can change the salad's texture. If you must warm it up, use the microwave for short bursts. Heat it just enough to take the chill off. Discard the salad if it smells bad or looks slimy. Fresh corn lasts about 3 to 5 days in the fridge. Other veggies, like bell peppers and cucumbers, can last a week or more if stored well. To keep them fresh, avoid washing until ready to use. Use the freshest ingredients you can find. This ensures your salad tastes its best! Grilling corn is simple and fun! You can grill corn husked or in the husk. - Husked corn: Remove the husk and silk. This gives you more direct heat. The kernels get a nice char. - Corn in the husk: Leave the husk on. Soak the corn in water for 15 minutes. This helps keep it moist while grilling. The husk protects the kernels and adds a slight steam effect. Both methods work, but husked corn gives a richer, smokier flavor. Yes, you can make this salad ahead of time! - Timing: Make the salad up to 24 hours in advance. - Storage: Keep it in an airtight container in the fridge. The flavors will blend nicely overnight. However, wait to add the avocado until just before serving. This keeps it fresh and green. If you can’t find fresh corn, don’t worry! - Canned corn: Drain and rinse before adding. It’s a quick option. - Frozen corn: Thaw and drain. Cook it on the grill for a smoky taste. Both alternatives work well in the salad. Absolutely! This salad is great for meal prep. - Best practices: Divide the salad into containers. This makes it easy to grab and go. - Storage: Store the dressing separately. Add it just before eating to keep the salad fresh. You can enjoy this salad all week long! For the full recipe, check out my Sunny Grilled Corn Salad. You learned how to make a delicious Grilled Corn Salad packed with fresh ingredients. We covered the prep steps, grilling techniques, and ways to combine flavors. You can customize it with different veggies or dressings. Remember, this salad is great for any meal and can easily fit into your diet. Enjoy experimenting with new flavors and share your unique twist on this dish! This salad is not just a recipe, but a way to make healthy eating fun and tasty.$

Elevate your summer gatherings with this delightful Sunny Grilled Corn Salad! Packed with sweet corn, crisp veggies, and a zesty dressing, this colorful dish will be a hit at any BBQ or picnic. Discover how to grill fresh corn to perfection, mix in vibrant ingredients, and create a refreshing salad in just 30 minutes. Click through to explore the full recipe and impress your guests with this tasty, healthy side!

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Ingredients

4 sweet corn ears, husked

1 red bell pepper, diced into small cubes

1 cucumber, diced

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

1 ripe avocado, diced

3 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lime juice

1 teaspoon honey (or agave syrup for a vegan option)

Salt and black pepper to taste

1/2 teaspoon smoked paprika

Instructions

Start by preheating your grill to a medium-high heat. This ensures the corn will get those beautiful char marks and a smoky flavor.

Place the husked corn directly on the grill and cook for approximately 10 to 12 minutes. Be sure to turn the corn occasionally to achieve even charring on all sides. Once done, remove the corn from the grill and allow it to cool for a few minutes.

After cooling, using a sharp knife, carefully cut the kernels off the cob. Make sure to do this over a large bowl to catch all the kernels.

To the bowl with the corn, add the diced red bell pepper, cucumber, finely chopped red onion, halved cherry tomatoes, and freshly chopped cilantro. Mix gently to combine the ingredients.

In a separate small bowl, whisk together the extra virgin olive oil, lime juice, honey, smoked paprika, along with salt and black pepper. Whisk until the dressing is well blended and emulsified.

Drizzle the dressing over the corn and vegetable mixture in the large bowl. Toss everything together gently to ensure the vegetables are evenly coated without breaking them apart.

Carefully fold in the diced avocado, taking special care not to mash it, as you want to keep the chunks intact for the best texture.

After mixing, taste the salad and adjust the seasoning with additional salt, pepper, or lime juice as needed.

For the best flavor, let the salad sit at room temperature for at least 15 minutes before serving. This allows all the delicious flavors to meld perfectly.

Prep Time: 15 min | Total Time: 30 min | Servings: 4

- Presentation Tips: Serve the salad in a large, colorful bowl to showcase the vibrant ingredients. Garnish with extra cilantro leaves and a lime wedge on the side for an extra pop of color and freshness. Enjoy this refreshing dish as a side or light meal!