When the warm weather hits and the grill is fired up, there's nothing more delicious than a fresh salad packed with grilled vegetables and bright flavors. This summer grilled corn salad is delicious, healthy, filling, and the perfect compliment to any barbeque. Grilled corn is cut off the cob, tossed with sweet grilled red onions, fresh tomato, avocado, fresh herbs, bright lime juice and delicious seasonings. Put this on your summer meal rotation for a quick and easy side dish.
Course appetizer, main course, salad, side dish
Keyword corn, corn salad, side dish, sides
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 4
Calories 126kcal
Author Steph
Equipment
grill pan
mixing bowl
Ingredients
3piecescorn on the cobyields: 2 cups of corn kernels
1red onionmedium in size
olive oil spray
pinchkosher salt
2plum tomatoes
4ozavocado
2scallions
1/4cupcilantrofresh
1/2 tsppaprika
1/2 tspcumin
1/2tspkosher salt
1/4tspcayenne pepperyou can omit or reduce this for less kick
2tbsplime juice
Instructions
Slice the red onion into 1/4" thick rounds (to hold up to grilling).
Spray a grill pan with olive oil spray (or you can use an outdoor grill).
Spray the corn and onion rounds with olive oil spray. Sprinkle the onion rounds with a pinch of kosher salt.
Grill the vegetables on medium heat for a slow cook. Rotate the vegetables frequently to get an even char.
The onions will take about 20 minutes to get soft, and the corn will take up to 25 minutes to be cooked.
Once cooked, remove the vegetables from the grill pan.
Place a small bowl upside down in a larger mixing bowl, and use the bottom of the small bowl as a stand to cut the kernels off the corn.
Chop the cooked onion.
Scoop the seeds and pulp from the inside of the tomatoes and discard. Chop the remaining parts of the tomatoes.
Chop the scallions and cilantro. Chop the avocado.
Add the corn kernels, onion, tomato, avocado, cilantro, and scallions to the bowl.
* Note: you can leave the avocado out until right before serving, in order to prevent browning.
Add the paprika, kosher salt, cumin, and cayenne. Add the lime juice.