Description
A bright, bold salad featuring charred corn, juicy tomatoes, and a zesty lime dressing, perfect for summer BBQs.
Ingredients
Scale
- 4–6 ears of fresh corn
- 2–3 tbsp olive oil
- 2 limes
- 1–2 cups cherry tomatoes, halved
- 1 small red onion or shallot, finely diced
- 1 cup fresh cilantro, chopped (or 1/2 cup parsley)
- 1/2 cup crumbled cotija or feta cheese
- 1 jalapeño or Fresno chile, seeded and finely chopped
- 1 tsp honey or agave
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- Optional: 1–2 avocados, diced
- Optional: 2 tbsp Greek yogurt or mayonnaise
Instructions
- Prep everything first: Shuck the corn, halve the tomatoes, finely dice the onion, and chop the herbs. Mix the dressing ingredients in a small bowl.
- Char the corn: Preheat the grill to medium-high. Brush the corn with olive oil and grill, turning every 2–3 minutes until charred (about 8–10 minutes).
- Cut the kernels: Let the corn cool, stand an ear in a bowl, and slice downward to release the kernels.
- Toss the base ingredients: In a mixing bowl, combine the kernels, tomatoes, onion, chile, and herbs. Add avocado if using.
- Add dressing and cheese: Pour two-thirds of the dressing over the salad, gently fold to coat, and sprinkle cheese on top.
- Let it rest: Chill for 20 minutes or bring to room temperature to let flavors meld.
- Final finish: Before serving, give a final toss, adjust seasoning, and add olive oil or a squeeze of lime.
Notes
This salad stores well for 2–3 days in the fridge. Keep avocado separate for freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: summer salad, grilled corn, BBQ side dish, fresh corn salad