Description
This vibrant grilled corn salad is bursting with smoky flavor and fresh summer veggies. A perfect companion for your next barbecue or picnic!
Ingredients
Scale
- 4 ears of fresh corn, husked
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped (or green onion for milder flavor)
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped (or use parsley as an alternative)
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Heat your grill to medium-high. Prepare the corn by removing husks and silks, then rinse.
- Grill corn directly for 10-15 minutes, rotating until charred and cooked through.
- Let grilled corn cool slightly, then cut kernels from the cobs using a sharp knife.
- Combine the corn, red bell pepper, red onion, cherry tomatoes, and cilantro in a large bowl.
- In a separate bowl, whisk lime juice, olive oil, smoked paprika, salt, and pepper together.
- Pour the dressing over the salad and toss until everything is well coated.
- Let it rest for at least 15 minutes before serving to blend the flavors.
Notes
Try adding crumbled feta or diced avocado for extra richness. You can also chill it overnight if you prefer a cold salad version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: grilled corn, summer salad, smoky corn, side dish, barbecue recipe