Description
This grilled corn salad is a fresh and vibrant dish that’s perfect for summer gatherings. It features sweet corn, juicy cherry tomatoes, crisp cucumber, and a zesty lime dressing.
Ingredients
Scale
- 4 ears fresh corn
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- ¼ cup red onion (finely diced)
- ¼ cup fresh cilantro (chopped)
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons Cotija cheese (optional)
- Lime wedges (for serving)
Instructions
- Grill or char the corn over medium-high heat for 8 to 10 minutes, turning every few minutes, until the kernels are tender and lightly charred in spots. Transfer to a plate and allow the corn to cool until easy to handle.
- Carefully slice the kernels from the cob and add them to a large mixing bowl. Add the halved cherry tomatoes, diced cucumber, finely diced red onion, and chopped cilantro.
- In a small bowl, whisk together the lime juice, olive oil, kosher salt, and black pepper until well combined.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Taste and adjust the seasoning if needed, then top with optional Cotija cheese.
- Serve with lime wedges, if desired. Enjoy immediately, or chill for 15 to 20 minutes before serving.
Notes
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Feel free to add other vegetables like bell peppers or avocado for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg