Grilled Corn Salad
Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly bro…
- Cook40 min
- Total40 min
- Serves4
- LevelIntermediate
Ingredients
- 5 ears fresh corn husked with silks removed
- 1 1/2 tbsps. extra-virgin olive oil
- 2 tsps. kosher salt
- 3/4 tsp. black pepper
- 1 pint halved cherry tomatoes about 2 cups
- 2 cups packed arugula
- 1 medium avocado peeled, pitted, and diced
- 1 small red bell pepper cored and finely chopped
- 4 green onions finely chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup For the dressing:
- 2 tbsps. fresh lime juice from about 2 limes
- 1 tsp. honey
- 3/4 tsp. paprika
- onion powder
Method
- Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
- Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
- In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature
