Easy, Crunchy, Limey, and Grilley

RECIPE: Grilled Corn Salad

Today’s post is short and sweet.  I’m enjoying the last few days of my vacation at my parents’ house, where I’m working on two baby quilts and drinking lots of wine.  Basically it’s the perfect vacation.

The same day I made my burger last week, I also made this salad.  While I took a bunch of photos of the burger, I took one of the salad process and then promptly forgot to take more.  It happens.  The life of a food blogger is very busy and important.

My sister sent me this recipe, along with rave reviews, after she made it for a group of vegetarian friends she had over for dinner.  She also made a beet salad, but I hate beets with a firey passion, so I opted to make this salad instead.  It was super easy, just chopping up some veggies and putting corn on the grill.  I had never grilled corn with the husk on before, as usually I do it cleaned and wrapped in foil.  The husks got pretty burned, but I guess that’s the point.

Rating: 4 out of 5 cold glasses of wine for this easy and delicious summertime salad.  It was fresh and crunchy and limey and grilley.  Sure, those are words today.  I ate it all week long, so I have no idea how the original recipe my sister sent me can claim it only serves four.  The originally recipe calls for avocado, but I left it out.

Grilled Corn Salad
Author: Manda
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
  • 2 limes, juiced
  • A splash of olive oil
  • 4 fresh corn on the cobs, cleaned with husks pulled back but not removed
  • 1 chopped red pepper
  • 1 chopped yellow pepper
  • 1 cup cherry tomatoes, halved
  • ½ cup of snipped fresh cilantro
  • Salt and pepper
  1. Preheat grill to a medium heat.
  2. In a bowl combine lime juice, oil, and a bit of salt and pepper.
  3. Brush corn lightly with mixture and sprinkle with chilli powder. Fold the husks back up around the corn.
  4. Place corn on grill racks and grill for approximately 10-15 minutes (with lid closed) or until corn is tender, turning every few minutes.
  5. Put peppers, tomatoes, cilantro, and lime juice mixture in a large bowl.
  6. Cut corn kernels from the finished cob and add to salad and toss to coat evenly.
This entry was posted in 4 Wine Glasses, Side Dish, Vegetarian. Bookmark the permalink.

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