Grilled Corn Salad with Cilantro Lime Dressing
Corn Salad with Cilantro Lime Dressing that’s fresh, sweet, tangy, smoky, crunchy and positively addicting! It's quick and easy to make and goes with practically everything! You can use fresh, canned or frozen corn, and can char your corn on the grill or stovetop for a year-round favorite Corn Salad.
Servings 4 -6 servings
Ingredients
Corn Salad
- 4 ears of corn husks removed
- 1 tablespoon olive oil
- kosher salt for seasoning
- black pepper for seasoning
- 3/4 cup diced English cucumber
- 1/2 cup diced red bell pepper
- 1/2 cup cherry tomatoes quartered
- 1/2 cup diced avocado
- 1/2 cup diced red onions
- 1 garlic clove minced
- 1 tablespoon minced jalapeno without seeds
- 1 tablespoon cilantro plus more for garnish
- 2 tablespoons roasted salted sunflower seeds
Cilantro Lime Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup chopped cilantro
- 2 tablespoons chopped mint
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice
- zest of one lime
- 1 teaspoon honey
- 1 garlic clove minced
- 1/8 teaspoon kosher salt
- black pepper as needed for seasoning
Instructions
Corn Salad
- GRILL CORN: Lightly brush each ear of corn with olive oil, and sprinkle each side with salt and pepper. Grease and heat grill to high heat. Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl.
- OR SKILLET CORN: Cut the kernels off of the cob. Heat the olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5 minutes. Transfer kernels to a large bowl.
- Add all of the Corn Salad ingredients to the grilled corn except for the sunflower seeds.
Cilantro Lime Dressing
- Add all of the Cilantro Lime Dressing ingredients to your blender and blend on medium-high speed until the dressing becomes thickened and an opaque light green color with cilantro speckles, about 30 seconds. Season with salt and pepper to taste.
- Drizzle the dressing onto the corn salad and combine. Season with salt and pepper to taste then top with sunflower seeds and additional cilantro if desired.