Grilled Corn Salad
The absolute PERFECT side dish for any summer meal! So much flavor and bright colors - great on its own or in a rice bowl!
Ingredients
Grilled Corn
- 3-4 ears of fresh sweet corn shucked (remove outer leaves and silk strands)
- extra virgin olive oil
- kosher salt
Grilled Corn Salad
- 2 tablespoons extra virgin olive oil
- 2-3 teaspoons garlic minced
- 1 teaspoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 cups cherry tomatoes halved
- 1/4 cup red onion diced
- 2 cups English cucumber sliced and quartered
Instructions
- Grill Corn: Ensure grill grates are clean and preheat grill to 450 degrees F. Place clean, shucked ears of sweet corn on a plate or baking sheet. Very lightly drizzle with olive oil and use your hands to massage oil into each ear of corn. Sprinkle lightly with salt. Grill sweet corn on direct heat for a total of 10-15 minutes, turning once or twice with grill tongs. Remove when corn is slightly charred. Let cool slightly and then cut off corn kernels from cob.
- Combine Dressing: In a small bowl whisk together olive oil, garlic, lemon juice, Italian seasoning, kosher salt, and ground black pepper.
- Combine Salad: In a medium bowl combine grilled corn kernels, cherry tomatoes, red onion, and cucumber.
- Toss + Taste: Drizzle dressing over top and give it a toss. Taste and add additional salt or Italian seasoning, as desired.
- Serve: We love serving this with our Blackened Salmon Rice Bowls or Grilled Steak Rice Bowls!
Notes
- Corn: If you don't want to grill corn just sub in about 2 cups or so of canned corn or frozen corn (thaw first, of course!).
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