Grilled Corn Salad

Perfect for when corn is in season, this Grilled Corn Salad is an easy summertime side dish. Filled with flavor from grilled corn, there is also a hit of smokiness and heat from chipotle peppers.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Refrigeration Time 30

Total Time 1

Servings servings

Calories 64kcal

Author Deborah Harroun

Ingredients

4 ears corn shucked and cleaned
1 tablespoon fresh lime juice
2 teaspoons olive oil
1/2 to 1 canned chipotle chiles minced (seeds removed for less heat)
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup diced red bell pepper
3/4 cup halved cherry or grape tomatoes
2 tablespoons thinly sliced green onions

Instructions

Preheat a grill to medium-high heat.
Once hot, add the corn and grill until charred, turning occasionally, about 15 minutes. Cool the corn completely.
4 ears corn
In a large bowl, combine the lime juice, olive oil, minced chile, sugar, salt, and cumin. Whisk to combine.
1 tablespoon fresh lime juice, 2 teaspoons olive oil, 1/2 to 1 canned chipotle chiles, 1/4 teaspoon sugar, 1/4 teaspoon salt, 1/4 teaspoon ground cumin
Cut the kernels from the corn cobs, and add them to the bowl with the dressing. Add the bell pepper, tomatoes, and green onion.
1/2 cup diced red bell pepper, 3/4 cup halved cherry or grape tomatoes, 2 tablespoons thinly sliced green onions
Mix everything to combine, making sure it is all coated with the dressing.
Refrigerate 30 minutes before serving.

Notes

adapted from:Cooking Light July 2008

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition