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Grilled Corn Salad

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A vibrant summer side dish combining smoky grilled corn, fresh vegetables, creamy avocado, and a tangy lime dressing, topped with feta or cotija cheese for extra flavor.

Ingredients

6 ears of corn on the cob

1 cup grape tomatoes, halved or quartered

½ cup diced English cucumber

1 avocado, cubed

½ cup fresh herbs (parsley, basil, mint, cilantro—your choice)

1 tablespoon minced jalapeño (optional)

½ cup crumbled feta or cotija cheese (optional)

For the dressing:

½ red onion, diced

¼ cup olive oil

2 limes, juiced

1 tablespoon honey

1 teaspoon salt

½ teaspoon pepper

Instructions

  1. Preheat your grill to medium-high heat. Grill the ears of corn, turning occasionally, for about 10-12 minutes until charred and cooked through. Once done, remove the corn and let it cool slightly. Cut the kernels off the cob and set aside.
  2. In a large bowl, combine the grilled corn kernels, halved grape tomatoes, diced cucumber, cubed avocado, and fresh herbs. If using jalapeño, add it for some heat.
  3. In a small bowl, whisk together the diced red onion, olive oil, lime juice, honey, salt, and pepper until well combined.
  4. Pour the dressing over the corn mixture and toss gently to combine. Sprinkle crumbled feta or cotija cheese on top and toss again to incorporate.
  5. Serve immediately or refrigerate for up to an hour before serving to let the flavors marinate.

Notes

If you don’t have feta or cotija, you can substitute with queso fresco, goat cheese, or omit cheese for a lighter version.

For a spicier kick, increase the jalapeño or add hot sauce to taste.

This salad can also be made heartier by adding grilled chicken, shrimp, or black beans.

To keep the salad fresh, add the avocado just before serving and toss with a bit of lime juice to prevent browning.

Nutrition

Find it online: https://familydinnercooking.com/grilled-corn-salad/