Or this one…
Grilled Corn Salad
For the Salad
- ▢ 4 ears of corn, husk removed
- ▢ 1 teaspoon olive oil
- ▢ salt and pepper, for seasoning corn
- ▢ ½ cup red onion, diced
- ▢ ½ cup red bell pepper, diced
- ▢ ¾ cup english cucumber, diced
- ▢ ½ an avocado, diced
- ▢ ½ cup cherry tomatoes, quartered
- ▢ 1 clove garlic, minced
- ▢ 1 tablespoon jalapeno, minced
- ▢ 1 tablespoon cilantro, chopped
- ▢ 2 tablespoons sunflower seeds
Cilantro Lime Dressing
- ▢ ¼ cup extra virgin olive oil
- ▢ 2 tablespoons mint
- ▢ ¼ cup cilantro
- ▢ 2 tablespoons apple cider vinegar
- ▢ 1 tablespoon lime juice
- ▢ zest of 1 lime
- ▢ 1 teaspoon of honey, maple syrup or agave work great here as well for a vegan alternative
- ▢ 2 cloves garlic
- ▢ ½ teaspoon salt
- ▢ freshly ground black pepper to taste
Instructions
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Lightly brush each of the ears of corn with olive oil and then generously sprinkle with salt and pepper.
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Heat your grill and once hot, add corn. Cook for 2-3 minutes on each side, rotating so that every side gets a bit charred, 10-12 minutes total. Once done, let cool enough to handle and then cut the kernels off of the cob and transfer to a large bowl.
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Add the onion, bell pepper, cucumber, tomato, avocado, garlic, jalapeno, sunflower seeds and cilantro to the bowl.
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Make your dressing by adding all of the dressing ingredients to a blender and blend until combined. About 30 seconds. Season with salt and pepper to taste.
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Drizzle the dressing onto the corn salad and combine. Season with additional salt and pepper to taste and enjoy!