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Flavorful Grilled Corn Salad

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A quick and easy grilled corn salad that transforms leftover corn into a smoky, fresh, and vibrant side dish perfect for summer meals and gatherings.

Ingredients

Scale
  • 3 cups leftover corn kernels (grilled from 3 ears of corn, fresh or frozen)
  • 1 red bell pepper, finely diced
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, roughly chopped (or parsley as substitute)
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Optional: crumbled cotija or feta cheese
  • Optional: avocado chunks

Instructions

  1. Prepare the corn: If using fresh corn, remove husks and silk. Preheat your grill or grill pan to medium-high heat.
  2. Grill the corn: Place ears of corn directly on the grill. Turn every 2-3 minutes until all sides have a nice char, about 10-12 minutes total. (If using frozen kernels, skip to step 4.)
  3. Cool and cut kernels off the cob: Allow corn to cool briefly. Using a sharp knife, carefully slice kernels off the cob into a large bowl.
  4. If using leftover kernels: Warm them slightly on the grill pan just to bring out some char and flavor, about 3-4 minutes, stirring occasionally.
  5. Chop veggies and herbs: Dice the red bell pepper and red onion, mince the jalapeño if using, and roughly chop the cilantro.
  6. Make the dressing: In a small bowl, whisk together olive oil, fresh lime juice, honey, smoked paprika, salt, and pepper until emulsified.
  7. Toss the salad: Add the chopped veggies and herbs to the bowl with corn. Pour the dressing over everything and toss gently to combine.
  8. Adjust seasoning: Taste and add more salt, pepper, or lime juice as needed.
  9. Optional toppings: Sprinkle crumbled cotija or feta cheese and avocado chunks before serving.

Notes

Be patient when grilling corn to get a nice char without overcooking. Whisk dressing vigorously for a light emulsion. Adjust jalapeño amount for desired heat. Use frozen corn if needed but still grill briefly for smoky flavor. Prepare dressing ahead but toss salad just before serving to keep veggies crisp. Refrigerate leftovers up to 2 days and serve at room temperature.

Nutrition

Keywords: grilled corn salad, leftover corn recipe, summer salad, smoky corn salad, easy side dish, gluten-free salad, vegetarian salad

Find it online: https://lirafood.com/flavorful-grilled-corn-salad-recipe-easy-leftover-corn-ideas/