Best 3 Summer Salad With Grilled Corn Recipes
In the realm of summer salads, this vibrant creation stands out as a symphony of flavors and textures. Grilled corn, roasted with a hint of smokiness, adds a delightful sweetness to balance the tangy vinaigrette dressing. A medley of fresh, seasonal vegetables, from crisp cucumbers to juicy tomatoes and tender zucchini, provides a symphony of colors and nutrients. Topped with crumbled feta cheese and a sprinkling of chopped herbs, this salad becomes a feast for both the eyes and the palate. Alongside this main recipe, the article also offers variations to cater to different dietary preferences, including a vegan version with grilled tofu and a gluten-free option that replaces the cornbread croutons with quinoa.
Let's cook with our recipes!
GRILLED CORN SALAD WITH AVOCADO
Steps:
- Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
- Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
- In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.
Nutrition Facts : ServingSize 1 (of 6), about 1 cup, Calories 230 kcal, Carbohydrate 26 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Fiber 5 g, Sugar 11 g, UnsaturatedFat 12 g
SUMMER SALAD WITH GRILLED CORN AND CHERRY TOMATOES
Light, refreshing, and delicious! Fresh ingredients make all the difference! This is a summertime favorite that your family will love!
Provided by onejedi
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 2h50m
Yield 10
Number Of Ingredients 12
Steps:
- Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.
- Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.
- Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 17.2 g, Fat 11.8 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 305.5 mg, Sugar 3.3 g
GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY
Here's what you need: corn, olive oil, dried orecchiette pasta, cherry tomato, red onion, avocado, fresh cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, pepper
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Microwave the corn on a microwave-safe plate on high for 7 minutes. Remove from the microwave, and grip the corn with a dish towel. Then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky string mess.
- Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.
- Insert the narrow end of an ear of corn into the center hole of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.
- Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.
- In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
- Enjoy!
Nutrition Facts : Calories 406 calories, Carbohydrate 49 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 8 grams
Tips:
- Choosing the Right Corn: Select fresh, plump ears of corn with tightly packed kernels. Avoid ears with any signs of damage or discoloration.
- Grilling the Corn: Preheat your grill to medium-high heat. Remove the husks and silks from the corn, then brush the corn with melted butter or olive oil. Grill the corn for 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred.
- Making the Dressing: Combine mayonnaise, sour cream, lime juice, cilantro, and cumin in a bowl. Season with salt and pepper to taste. The dressing should be creamy and tangy, with a hint of smokiness from the grilled corn.
- Assembling the Salad: Combine the grilled corn, black beans, tomatoes, avocado, and red onion in a large bowl. Drizzle with the dressing and toss to coat. Serve the salad immediately or chill it for later.
- Variations: Feel free to add or substitute other ingredients to suit your taste. Some popular variations include adding grilled chicken or shrimp, roasted peppers, or crumbled feta cheese.
Conclusion:
This summer salad with grilled corn is a refreshing and flavorful dish that is perfect for any summer gathering. The grilled corn adds a smoky, charred flavor that pairs perfectly with the creamy dressing and fresh vegetables. This salad is also a great way to use up any leftover grilled corn. So next time you're looking for a light and easy summer salad, give this recipe a try. You won't be disappointed!
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