I first discovered this grilled corn salad last labor day and it just tastes like summer. The corn is nutty from the grill, the fresh vegetables are crisp and the easy lime dressing adds a tangy sweetness. Now that summer is here and the barbecue is getting fired up regularly, I’ve made this twice already. Sometimes I have trouble finding a side dish that will please everyone, but this is great for that purpose. My husband loves this salad, even though he doesn’t care for cilantro and red onion. I’ve made it for my parents, brother, sister-in-law and recently for friends and it always disappears quickly. The vibrant colors entice even the pickiest eaters to give it a try.
Recipe: Grilled Corn Salad
Recipe adapted from RecipeGirl
6 ears corn on the cob, shucked
2 bell peppers, preferably different colors, seeded and diced
1 small red onion, minced
1/4 C. chopped fresh cilantro
1 medium jalapeno, seeded and minced
1/4 C. mayonnaise
1/4 C. rice vinegar
2 T. honey
2-3 limes, zest and juice
coarse salt and freshly ground pepper
1. Put dry corn on a high-heat grill with oiled grates. Watch the corn carefully and turn corn frequently until some of the kernels start to get dark . Place on a plate or rimmed baking sheet to cool until you can handle them. When corn has cooled, use a sharp knife to cut the cob in half and then stand the corn up, placing the cut side down on a cutting board. Cut the kernels from the cob and put in a large bowl. Add bell pepper, red onion, cilantro and jalapeno.
2. In a separate small bowl, combine the mayonnaise, vinegar, honey, lime juice and zest. Whisk to combine and season to taste with salt and pepper.
3. Pour about half of the dressing over the vegetables and toss. Determine whether more dressing is needed.
This salad is great if made the day before. If I know I’m making it, I’ll make sure we grill something the night before and grill the corn with that meal. I make the rest of the salad and stick it in the refrigerator until its debut.