Description
A vibrant and flavorful salad featuring sweet grilled corn and fresh vegetables, perfect for summer gatherings.
Ingredients
Scale
- 4 ears of fresh corn, husked
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: 1/2 cup crumbled feta cheese
Instructions
- Preheat your grill to medium-high heat.
- Place the husked corn directly on the grill. Grill for about 10-15 minutes, turning occasionally until the kernels are slightly charred and tender. Remove from the grill and let cool.
- While the corn is cooling, prepare the other salad ingredients. In a large mixing bowl, combine the cherry tomatoes, red bell pepper, red onion, avocado, and cilantro.
- Once the corn is cool enough to handle, use a sharp knife to slice the kernels off the cob and add them to the bowl with the other vegetables.
- In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper until well combined.
- Drizzle the dressing over the corn and vegetable mixture. Toss everything together gently to ensure that all the ingredients are well coated.
- If using, sprinkle the crumbled feta cheese on top before serving. Enjoy the salad fresh, or let it sit for 30 minutes for the flavors to meld.
Notes
- For an extra smoky flavor, consider adding smoked paprika to the dressing.
- This salad can be made a day in advance; just add the avocado right before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg