Best 2 Grilled Corn Salad With Chayote Squash Recipes

**Grilled Corn Salad with Chayote Squash: A Refreshing and Unique Summer Side Dish**

Escape the ordinary with this grilled corn salad featuring chayote squash, a unique and delectable ingredient that adds a delightful crunch to every bite. This vibrant salad combines the sweetness of grilled corn, the savory smokiness of roasted chayote squash, and a medley of fresh herbs and spices. Dressed in a tangy lime-cilantro vinaigrette, this refreshing salad will be the star of your next barbecue or potluck. In addition to the main recipe, you'll also find variations for Grilled Corn Salad with Grilled Zucchini and Grilled Corn Salad with Grilled Bell Peppers, offering a range of flavors to suit every palate. Don't miss out on this exciting opportunity to elevate your summer dining experience with this extraordinary grilled corn salad.

**Additional Featured Recipes:**

* **Grilled Corn Salad with Grilled Zucchini:** Savor the tender-crisp zucchini and smoky grilled corn harmoniously blended in this flavorful salad.

* **Grilled Corn Salad with Grilled Bell Peppers:** Delight in the vibrant colors and sweet-savory flavors of grilled bell peppers, paired perfectly with grilled corn and a zesty dressing.

These variations offer a delightful twist on the classic grilled corn salad, catering to diverse taste preferences and dietary needs.

Here are our top 2 tried and tested recipes!

CORN AND SQUASH SALAD

Corn and Squash Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 ears corn, husks removed, cut in half
1 medium summer squash, halved lengthwise and quartered
1 medium zucchini, halved lengthwise and quartered
3 tablespoons olive oil
1 tablespoon honey
1 tablespoon ground cumin
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon chili powder
1 teaspoon ground black pepper, plus more for seasoning
2 limes, zested and juiced
1 clove garlic, pressed
1 heirloom tomato, sliced 1/4-inch thick
1/3 cup crumbled queso fresco
1/4 cup cilantro leaves

Steps:

Preheat a grill or grill pan over medium-high heat.
Place the corn, squash and zucchini in a large bowl.
To make the dressing, add the olive oil, honey, cumin, salt, chili powder, black pepper, lime zest and juice and garlic to a mixing bowl or small mason jar. Stir or secure the lid and shake to combine. Pour two-thirds of the dressing over the vegetables and toss to coat completely.
Grill the vegetables, turning as needed, until really nice grill marks begin to form, about 5 minutes for the squash and 7 minutes for the corn in total. Remove to a baking sheet and cover with foil to keep warm.
Arrange the slices of tomatoes around the edge of a large cutting board or platter and season with a pinch or two of salt and pepper. Place the grilled vegetables around the platter thoughtfully, making sure to leave some of the tomato peeking through. Drizzle over the remaining dressing and shower with the queso fresco and cilantro.

GRILLED CORN SALAD

Grilled Corn Salad image

A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.

Provided by AMBERT77

Categories Side Dish Vegetables Tomatoes

Time 1h10m

Yield 6

Number Of Ingredients 7

Ingredients

6 ears freshly shucked corn
1 green pepper, diced
2 Roma (plum) tomatoes, diced
¼ cup diced red onion
½ bunch fresh cilantro, chopped, or more to taste
2 teaspoons olive oil, or to taste
salt and ground black pepper to taste

Steps:

Preheat an outdoor grill for medium heat; lightly oil the grate.
Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

Nutrition Facts : Calories 103 calories, Carbohydrate 19.7 g, Fat 2.8 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 43.4 mg, Sugar 4.3 g

Tips:

For the best flavor, use fresh corn on the cob. If you can't find fresh corn, you can use frozen corn, but be sure to thaw it completely before using.
To grill the corn, you can use a grill pan, a charcoal grill, or a gas grill. If you're using a grill pan, preheat it over medium-high heat. If you're using a charcoal grill, heat the coals until they're glowing hot. If you're using a gas grill, preheat it to medium-high heat.
When grilling the corn, be sure to turn it frequently so that it cooks evenly. You'll know the corn is done when it's slightly charred and tender when pierced with a fork.
To make the chayote squash, simply slice it in half lengthwise and remove the seeds. Then, place the squash halves on the grill, cut-side down, and cook until they're tender when pierced with a fork.
To make the dressing, simply whisk together the olive oil, lime juice, cilantro, and salt. You can also add a touch of honey or maple syrup for sweetness, if desired.
To assemble the salad, simply combine the grilled corn, chayote squash, and dressing in a large bowl. Toss to combine and serve.

Conclusion:

This grilled corn salad with chayote squash is a delicious and refreshing side dish that's perfect for summer gatherings. It's also a great way to use up fresh corn and squash from your garden. With its smoky flavor and bright, tangy dressing, this salad is sure to be a hit with everyone who tries it.