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Grilled Corn Salad

Grilled Corn Salad

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I am not sure how you define summer at your market, but, I know it is summer when I see an abundance of sweet white corn and juicy watermelons overtaking the produce isles.  I have to admit something, I am not a huge fan of corn or watermelon, but that changes in the summer as there is a big difference when you are munching on sweet white corn, still slightly raw or small, cute, little, baby watermelons with no-seeds.  That, my friends, spells summer!  So despite the freezing cold “summer” days we are having, summer was here last weekend at our house and we enjoyed a few bowls of this grilled corn salad.

 

 

Here is another summer salad to wet your appetite. Even though this salad was equally as delicious as the green bean salad we had last week, I held back from making it three times. We only had it twice!  I roasted the sweet white corn, just long enough to add some pretty little grill marks.  I wanted the corn to still have crunch, which basically means, still being “raw”.  I added my favorite Happy Boy farm cherry tomatoes, a little red onion, cool cilantro and a yummy dressing made with fresh lemon juice, olive oil, and toasted cumin seeds.  The secret to bringing it all together – an avocado.  I LOVED how the avocado made it all creamy, almost like the dressing had a mayo base;  but it didn’t.  It was so yummy, in fact, it was perfect with the sticky grilled beef short ribs (wait until you see that recipe)!

Grilled Corn Salad

Ingredients:

4 ears sweet white corn, husked and washed

olive oil

1 pint cherry tomatoes

1/4 red onion, diced

cilantro, handful, minced

1 avocado, diced into large chunks

1 lemon juiced

drizzle high-quality olive oil

2 teaspoons cumin seed, lightly toasted

kosher salt, to taste

How To:

Heat your BBQ grill.

Lightly coat the corn with some olive oil, grill, just until there are slight grill marks.  Let cool.

While the corn is grilling, let the onion sit in an icy bowl of water, to remove the bitterness, for at least 30 minutes;  drain.

Toss cherry tomatoes into a serving bowl.  I used really tiny ones, if you cannot find really tiny ones, cut them in half.

Add the onion and the cilantro.

Carefully, slice the corn kernels off of the ears of corn, add to the bowl.

In a small jar or bowl, mix olive oil, lemon juice, and cumin.

Drizzle over the corn mixture.

Add the avocado.

Season with salt.

Toss.

Serve.

Eat.

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Kerri

Thursday 27th of June 2013

Fantastic recipe! Thank you! I didn't grill the corn but it still turned out perfectly.

market news

Monday 11th of July 2011

My partner and I absolutely love your blog and find many of your post's to be precisely what I'm looking for. can you offer guest writers to write content for you? I wouldn't mind publishing a post or elaborating on most of the subjects you write concerning here. Again, awesome website!

AmyRuth

Wednesday 6th of July 2011

Hi there, I'm preparing a menu for a couples baby shower and I wanted to get your take on doing the grilling ahead and get your thoughts on whether you think the corn could be grill ahead? Could I do it the night before? Should I leave it on the cob until a few hours before or do you think it could be cut and stored airtight for 24 hrs.? Please let me know. Thanks Amy

lo

Thursday 19th of August 2010

Corn salad has been a huge part of our repertoire for the past few weeks. We don't eat much corn the rest of the year -- but when it's in season, it's totally fair game.

Gotta add some avocado to our salad next time. Sounds fantastic.

Barbara | VinoLuciStyle

Thursday 19th of August 2010

I recently made a grilled corn salsa that I would like to rename as a salad since I could literally eat it with a spoon. Maybe could is not the right word. Did.

So now here you come with an even better excuse and no renaming required; it sounds absolutely, perfectly, I wish I had an avocado delicious!