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Grilled Corn Salad

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A vibrant salad featuring grilled corn and fresh vegetables, perfect for summer barbecues.

Ingredients

Scale
  • 4 ears of corn, husked
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Instructions

  1. Preheat the grill to medium-high heat.
  2. Grill the corn for about 10 minutes, turning occasionally, until slightly charred and tender.
  3. Cool slightly and slice the kernels off the cob.
  4. Combine the grilled corn with diced bell peppers, red onion, cherry tomatoes, and cilantro in a large bowl.
  5. Whisk together olive oil, lime juice, salt, and pepper in a small bowl.
  6. Dress the salad with the dressing, tossing gently to combine.
  7. Serve chilled or at room temperature.

Notes

For added flavor, consider including crumbled feta cheese or diced avocado. This salad can also be made ahead of time; just add the dressing before serving.

Nutrition

Find it online: https://www.thestationrecipes.com/grilled-corn-salad-2/

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