Grilled Corn Salad
Fresh, sweet, slightly charred corn - paired with lime, cilantro, sriracha and chives - make this bold-flavored grilled corn salad a perfect summer side.
Servings (change as needed): 4
- 4 corn on the cob, husks (leaves) removed
- 1 red pepper
- 1/2 ripe, but firm avocado, peeled and diced (use the whole avocado if you like)
- 2 tablespoon minced chives or green onions
- 1 tablespoon finely chopped cilantro or more, to taste
- 1 lime (about 2 tbsp juice plus 1 tsp zest)
- 1 tablespoon olive oil
- 1/2 teaspoon sriracha hot sauce (or to taste)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
GRILL AND PREP CORN AND PEPPER: Heat grill to medium high. Grill corn until lightly browned (with a few char bits) on all sides, 8-10 minutes total. Grill whole pepper at the same time, charring the outside. Wrap the pepper in paper or a bag. This will make peeling the skin easier. Let cool for easier handling if you have time. Otherwise, use a paper towel to protect your fingers. Using a sharp knife, stand up each corn and slide the knife down each side to cut off the kernels. This takes about 7 seconds per corn. Peel and dice the red pepper.
MAKE LIME VINAIGRETTE: In a small cup, whisk all lime vinaigrette ingredients together.
ASSEMBLE: Place corn, pepper, avocado, chives and cilantro in a medium bowl. Pour on vinaigrette. Gently mix everything together. Taste and adjust seasonings until you're happy with it. Let the salad sit for awhile at room temperature or in the fridge to let the flavors blend (if you have time).
Make Ahead: You can make the grilled corn salad a day ahead. In fact, the extra sitting time gives the flavors time to blend. I suggest adding the avocado, if using, at the last minute though.
Nutrition values are estimates.
Calories: 161kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 466mg | Potassium: 428mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1202IU | Vitamin C: 50mg | Calcium: 3mg | Iron: 1mg