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Grilled Corn Chopped Salad Recipe

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4.1 from 14 reviews

A vibrant and refreshing Grilled Corn Chopped Salad featuring smoky charred corn, ripe avocados, juicy tomatoes, and a tangy cilantro-lime dressing. Perfect for summer gatherings or as a flavorful side dish.

Ingredients

Salad Ingredients

  • 4 ears of fresh sweet corn
  • 10 oz grape or cherry tomatoes, halved
  • 4 oz chopped romaine lettuce
  • ½ small red onion, small diced
  • 3 ripe avocados, cubed
  • ½ cup queso fresco, crumbled
  • 1/3 cup chopped cilantro
  • 1 cup cilantro leaves (about ½ a bunch)

Dressing Ingredients

  • ½ cup olive oil
  • 1 tsp red wine vinegar
  • 2-3 tablespoons fresh lime juice (add ½ tsp lime zest for stronger flavor)
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • ½ tsp black pepper
  • ½ tsp sea salt

Instructions

  1. Prepare the grill and corn: Heat your grill to medium-high heat. Pat the shucked corn dry and brush lightly on all sides with olive oil. Place the corn directly on the heated, clean grill and cook for about 10-12 minutes, rotating every 2-3 minutes until the corn is evenly cooked and charred.
  2. Cool and cut the corn: Once cooked, set the corn aside and allow it to cool slightly. Carefully cut the charred kernels from the cob, avoiding the cob ends.
  3. Combine salad ingredients: In a large bowl, toss together the cut corn kernels, halved grape tomatoes, chopped romaine lettuce, diced red onion, cubed avocados, and cilantro leaves, reserving the queso fresco and chopped cilantro for topping.
  4. Make the dressing: In a food processor, combine olive oil, red wine vinegar, fresh lime juice, honey, minced garlic, black pepper, and sea salt. Process until the dressing is smooth. If too thick, add a little water or extra lime juice to thin it to desired consistency.
  5. Dress the salad and serve: Drizzle half the dressing over the salad and toss gently to combine. Add more dressing if desired. Top the salad with crumbled queso fresco and chopped cilantro. Chill the salad until ready to serve. Enjoy!

Notes

  • For a stronger lime flavor, add ½ teaspoon of lime zest to the dressing.
  • You can adjust the amount of dressing to taste, adding more or less as preferred.
  • Serve chilled for the best refreshing taste.
  • This salad is great as a side dish for barbecues or picnics.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://recipefeastful.com/grilled-corn-chopped-salad-recipe/