Grilled Corn Salad

This recipe has been featured in a post on The Recipe Girl blog: Labor Day Gourmet Grilling Party.  This salad is gluten-free adaptable- please see tips below the recipe.

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Grilled Corn Salad

Yield: 8 servings

Prep Time: 25 min

Cook Time: 10 min

This salad is addicting in the summertime... when corn on the cob is plentiful!

Ingredients:

5 ears corn on the cob, shucked
1 medium red bell pepper, seeded & diced
1/2 cup red onion, minced
1/2 cup chopped fresh cilantro
1 medium jalapeño pepper, seeded and finely chopped
1/2 cup light mayonnaise
1/2 cup seasoned rice vinegar
3 Tablespoons granulated white sugar
3 medium limes, zest and juice
salt and freshly ground black pepper

Directions:

1. Grill the corn, dry, no oil. Just grill it until you begin to get some char marks on the corn. Cut the kernels off of the corn after grilling and place them in a large bowl. Add the bell pepper, onion, cilantro and jalapeno.

2. In a separate bowl, combine mayonnaise, vinegar, sugar, lime zest and juice. Whisk to combine the dressing ingredients and season to taste with salt and pepper.

3. Pour the dressing over the vegetables (you may wish to dress the salad lightly and not use all of the dressing, so add a little and then assess if it needs more) and toss gently.

Tips:

*If preparing this recipe as GLUTEN-FREE, please make sure you are using a brand of mayonnaise that is known to be GF.
* Flavors are better if you make this salad 12 to 24 hours ahead of time.

Source: RecipeGirl.com (Adapted from La Taverna Restaurant)

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3 Responses to “Grilled Corn Salad”

  1. 1

    Leigh Anne — September 3, 2009 @ 7:33 AM

    Yum, I recently posted a corn and bluberry salad but the corn is uncooked. Can’t wait to try this one!
    Thanks!

  2. 2

    Nicole — September 9, 2009 @ 9:19 AM

    I tried this for Labor Day with fresh sweet corn and let it sit overnight. SOOO good. Husband said it was awesome.

  3. 3

    Shelly — July 21, 2013 @ 4:21 PM

    This was delicious. I will be making it again this weekend for a dinner party. It is a good idea not to use all the dressing. I kept the extra in a jar in case we needed but we never did. Everyone raved about the flavor and it looks beautiful too.