Grilled Corn Salad
A fresh and simple salad featuring smoky grilled corn, crunchy peppers, and bright lime, perfect for summer cookouts or weeknight meals.
Ingredients
Main Ingredients
- 4 ears corn Fresh corn on the cob.
- 1 cup red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped Or substitute with parsley for a milder flavor.
Dressing
- 1 lime juiced Freshly squeezed lime juice.
- 2 tablespoons olive oil
- to taste none Salt
- to taste none Pepper
Instructions
Preparation
- Preheat the grill to medium-high heat.
- Grill the corn for about 10-15 minutes, turning occasionally until charred.
- Allow the corn to cool, then cut the kernels off the cob.
- In a large bowl, combine the corn, bell pepper, cherry tomatoes, red onion, and cilantro.
- Drizzle with lime juice and olive oil, and toss to combine.
- Season with salt and pepper to taste.
- Serve chilled or at room temperature.
Notes
Store Grilled Corn Salad in an airtight container in the fridge for 2–3 days. For best texture, consume within a day. If it becomes watery, drain a bit of liquid before serving. Additional tips: grill corn until well charred for best flavor and allow it to cool fully before cutting to keep kernels intact.