Grilled Corn Salad
I grew up in Illinois where there is an abundance of corn. Every summer we would eat fresh sweet corn for dinner almost every night. I miss Illinois’s sweet corn, but luckily Utah’s sweet corn is pretty tasty as well. My favorite summer meal is corn on the cob, watermelon, and garden tomatoes. Really, what else do you need in the summer? The other day I bought a half a dozen ears of corn from a local farm stand and made a Grilled Corn Salad. I now have a new favorite way to enjoy summer’s sweet corn. This salad is downright delicious.
If you haven’t tried grilled corn, you must. For one, you don’t have to turn on the stove and heat up the house to cook the corn. Most importantly, grilling the corn brings out a delicious smoky flavor. I soaked the corn for a couple of hours and the grilled them right in their husks.
I let the corn cool to room temperature and then removed the corn kernels from the cob. In a large bowl, I combined the corn, red onion, cilantro, tomatoes, jalapeno, avocado, and fresh lime juice. I gently stirred all of the ingredients together and seasoned the salad with salt and pepper. The salad is good at room temperature or chilled. We couldn’t wait to try it, so we ate it immediately.
We ate the grilled corn salad plain, but the next day Josh got out the leftover salad and ate it with tortilla chips. It is great both ways. This simple summer salad is fresh, colorful, and full of flavor. Grab some fresh sweet corn this weekend and make Grilled Corn Salad. It is the way to enjoy summer’s sweet corn.
Grilled Corn Salad
Yield: 6-8 servings
Cook Time: 20 minutes
- 4 ears fresh sweet corn, do not shuck
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 1 cup chopped tomatoes
- 1 jalapeno pepper, seeds removed and diced
- 2 avocados, seed removed and chopped
- 3 tablespoons fresh lime juice
- Salt and pepper, to taste
1. Pull back the husks on the corn and remove the silk. Pull the husks back into place and soak the corn in a large bowl of water for 2 hours. Drain the corn on paper towels. Heat the grill to medium. Place the ears of corn on the grill and grill for about 20 minutes. Make sure you turn the corn occasionally. Let the corn cool to room temperature.
2. Using a knife, remove the corn kernels and place them in a large bowl. Add the red onion, cilantro, tomatoes, jalapeno, avocado, and fresh lime juice. Carefully stir until ingredients are well combined. Season with salt and pepper, to taste. Serve at room temperature or chilled.
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