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Grilled Corn Salad

Grilled Corn Salad with avocado, cherry tomatoes, and red onion
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A delightful mix of grilled corn, fresh vegetables, and a zesty dressing, perfect for summer gatherings.

Ingredients

Scale
  • 4 ears of corn (husk removed)
  • 1 teaspoon of olive oil
  • Salt and pepper (for seasoning corn)
  • 1/2 cup of red onion (diced)
  • 1/2 cup of red bell pepper (diced)
  • 3/4 cup of English cucumber (diced)
  • 1/2 an avocado (diced)
  • 1/2 cup of cherry tomatoes (quartered)
  • 1 clove of garlic (minced)
  • 1 tablespoon of jalapeno (minced)
  • 1 tablespoon of cilantro (chopped)
  • 2 tablespoons of sunflower seeds
  • 1/4 cup of extra virgin olive oil
  • 2 tablespoons of mint (chopped)
  • 1/4 cup of cilantro (chopped)
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of lime juice
  • Zest of 1 lime
  • 1 teaspoon of honey (or maple syrup/agave for a vegan alternative)
  • 1 clove of garlic (minced)
  • 1/2 teaspoon of salt
  • Freshly ground black pepper to taste

Instructions

  1. Lightly brush each ear of corn with olive oil and sprinkle generously with salt and pepper.
  2. Heat up your grill until it’s hot. Place the corn on the grill.
  3. Grill the corn for 2-3 minutes on each side, rotating until every side is nicely charred, for a total of about 10-12 minutes.
  4. Once grilled, let the corn cool enough to handle. Cut the kernels off the cob and place them in a large bowl.
  5. Add the diced red onion, diced red bell pepper, diced cucumber, quartered cherry tomatoes, diced avocado, minced garlic, minced jalapeno, sunflower seeds, and chopped cilantro to the bowl.
  6. For the dressing, combine all dressing ingredients in a blender and blend until smooth, about 30 seconds.
  7. Drizzle the dressing over the corn salad and mix everything together. Taste and add more salt and pepper if needed. Enjoy!

Notes

Keep the dressing separate until ready to serve to prevent the vegetables from becoming soggy.

Nutrition

Find it online: https://slicesync.com/grilled-corn-salad-recipe/