Grilled corn salad is a perfect summer side for any picnic, potluck, buffet, dinner or lunch bag. The slight crunchiness and charred taste of the fresh corn is the star, but the lime, sriracha, cilantro and other add-ins elevate the dish even more. To me, the lime is a perfect contrast to the sweetness of the corn. My friend Fran and her son, Daniel created the recipe and it’s really good – and not just in my opinion. Our friends at a recent potluck I hosted raved as well.
The recipe is a guideline, meaning you should adjust the ingredients to your taste or even add some other grilled vegetables like zucchini or onion if you like. Try to get really fresh local corn if you can – it’s worth it. Also feel free to use a half a seeded jalapeno pepper instead of the sriracha.
You can make the grilled corn salad a day ahead. In fact, the extra sitting time gives the flavours time to blend. I suggest adding the avocado, if using, at the last minute though. Only 20 minutes to put together (not including sitting time) – a big plus – and pretty to look. Enjoy.