Grilled corn salad drizzled with creamy lime dressing. Fresh ears of corn are roasted on the grill to add a smoky flavor and mixed with colorful vegetables.
ingredient
- 4 ears of corn, about 3 cups of kernels
- 1 tablespoon olive oil, plus more for brushing corn
- kosher salt, for seasoning corn
- 1 cup diced tomatoes, seeds removed, ½-inch dice
- 1 cup diced English cucumbers, seeds removed, ½-inch dice
- ¾ cup diced red onions, ¼-inch dice
- ¾ cup diced red bell pepper, ¼-inch dice
- ¼ cup sliced radishes
- 1 avocado, cut into ½-inch dice
- 1 tablespoon sliced green onions
- ½ cup crema, or light sour cream
- ½ teaspoon lime zest
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon chopped cilantro, plus whole leaves for garnish
- 1 teaspoon minced serrano pepper
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
- ½ teaspoon minced garlic
Directions
- Remove the husk and silk from the corn, brush with olive oil and season with salt.
- Preheat the grill on high heat about 400 to 450ºF (204 to 232ºC).
- Dip a folded piece of paper towel in some olive oil. Holding it with tongs, use this to grease the grill grates.
- Add the corn to the grill and cover, cook for about 8 to 12 minutes, flipping every 2 to 3 minutes to char each side.
- Transfer the grilled corn to a plate. Once cooled, slice off the kernels.
- In a large bowl toss to combine the grilled corn, tomatoes, cucumbers, onions, bell peppers, radish, avocado, and green onions.
- In a small bowl whisk together crema, lime zest, lime juice, honey, cilantro, serrano pepper, black pepper, ¼ teaspoon salt, and garlic.
- Garnish with cilantro leaves, and season with more salt or pepper as desired.
- Drizzle the corn salad with the creamy lime dressing or serve on the side.
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