Grilled Corn Salad with Peppers and Basil
This simple grilled corn salad is an easy side dish recipe you'll find endless uses for all summer long. With sweet grilled corn, crunchy bell peppers, tons of fresh basil, and a tangy lime dressing, this summer salad is bright, fresh, flavorful, and ready in just 30 minutes.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Grilled Corn Salad
- 4 ears fresh corn
- 1 tbsp olive oil
- 1 tsp sea or kosher salt
- 1/2 tsp paprika
- 1 red bell pepper finely diced
- 3 scallions thinly sliced
- 1/2 c basil leaves julienned
- 1 tbsp chives
Heat a grill over high heat.
Remove the husks and silks from the corn. Drizzle each ear of corn with a scant teaspoon of olive oil, then rub the oil into the kernels. Sprinkle with the salt and paprika.
Place the corn directly on the grates over high heat. Grill, turning a quarter of a turn every 3-4 minutes, until charred and tender, about 15 minutes. Remove the corn from the grill and set aside until cool enough to handle.
Slice the kernels from the cobs and place in a large mixing bowl (for slicing tips, see post notes above). Add the bell pepper, scallions, basil, and chives.
In a small bowl, combine the honey lime dressing ingredients and whisk until the honey is dissolved.
Pour the dressing over the salad and toss to combine. Taste for seasoning an add additional salt, pepper, or lime juice if needed. This salad can be served warm immediately, at room temperature, or transferred to the fridge and served chilled. This recipes keeps in the fridge in a tightly sealed container for up to 5 days.
Calories: 305kcal | Carbohydrates: 46g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 6mg | Sodium: 373mg | Potassium: 656mg | Fiber: 7g | Sugar: 19g | Vitamin A: 1600% | Vitamin C: 224.4% | Calcium: 20% | Iron: 2.3%