Bold and Tangy Grilled Corn Salad
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.
Servings 4
Calories 225kcal
Ingredients
- 4 ear fresh sweet corn see Note 1
- 4 teaspoons olive oil
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- 1 large red bell pepper diced to ½”, about 1 cup
- 3 green onions thinly sliced, about ½ cup
- ½ c julienned fresh basil leaves
- 1 tablespoon chopped chives
Honey Lime Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
Instructions
- Remove the husks and silks from each ear of corn (see Note 2). Rub each ear of corn with one teaspoon of olive oil, then season all over with paprika and kosher salt.
- Prepare a grill for medium high heat (375-400°F).
- Arrange the cobs directly on the grill grate in an even layer. Close the lid and grill 12-15 minutes, turning a quarter of a turn every 3-4 minutes. The corn is done once lightly charred on all sides and the kernels can be easily pierced with the tip of a paring knife. Transfer the corn to a cutting board and rest until cool enough to handle (5-10 minutes).
- In a large mixing bowl, combine the extra virgin olive oil, lime juice, honey, salt, and pepper; whisk until well combined.
- Slice the kernels from the cobs (see Note 3) and add to the mixing bowl, along with the bell pepper, scallions, basil, and chives.
- Toss until well combined, then taste for seasoning. Adjust the salt, pepper, or lime juice to taste, and serve right away. Enjoy!
Notes
- Note 1. Fresh corn starts to lose flavor the minute it's harvested; for the best salad possible, purchase farm fresh corn no more than one day before you intend to make this recipe.
- Note 2. To remove any stubborn, clinging silks, run the corn until water and gently brush them away with a soft-bristled vegetable brush or toothbrush. Pat the corn dry before drizzling with oil and seasoning.
- Note 3. Stand the corn stem-side down in a bowl. Using a sharp chef’s knife, slice off a section of kernels starting from the top and working your way down in one long, even stroke. The kernels will collect in the bottom of the bowl.
Nutrition
Serving: 1heaping cup | Calories: 225kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 302mg | Potassium: 430mg | Fiber: 4g | Sugar: 13g | Vitamin A: 94% | Vitamin C: 107% | Calcium: 2% | Iron: 7%