Description
Fresh and vibrant Grilled Corn Salad featuring smoky sweet grilled corn, crisp vegetables, and a tangy, zesty dressing. Perfect as a colorful side or light meal, this nutrient-packed salad balances bright flavors with a satisfying texture.
Ingredients
Scale
Vegetables and Herbs
- 4 ears fresh corn, husked
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup fresh cilantro, finely chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika powder
- Salt, to taste
- Black pepper, to taste
Optional Toppings
- 1/4 cup plant-based feta cheese (plant-based)
- Smoked paprika powder for garnish
- Toasted pumpkin seeds or sunflower seeds for crunch
Instructions
- Prepare the Corn: Preheat your grill to medium-high heat. Husk the corn, removing all silk threads, then place the ears directly on the grill. Cook for 10 to 12 minutes, turning occasionally, until the kernels are lightly charred and fragrant with a smoky aroma.
- Chop the Vegetables: While the corn cools slightly, halve the cherry tomatoes, thinly slice the red onion, dice the avocado, and finely chop the cilantro to keep the salad crisp and flavorful.
- Cut the Kernels: Using a sharp knife, carefully slice the grilled corn kernels off the cob into a large mixing bowl, allowing the smoky grilled flavor to be the salad’s highlight.
- Mix the Dressing: In a small bowl, whisk together olive oil, fresh lime juice (natural), vegetarian Worcestershire sauce (natural), ground cumin, smoked paprika, salt, and pepper to make a zesty dressing that brightens the salad.
- Combine and Toss: Add the chopped vegetables and avocado into the bowl with the corn. Pour the dressing over the mixture and gently toss until everything is evenly coated. Sprinkle plant-based feta cheese (if using) and additional chopped cilantro on top for an extra burst of flavor and vibrant color.
Notes
- Avoid burning the corn by turning frequently and watching for even char marks.
- Use fresh, ripe vegetables and avocado for best taste and texture.
- Adjust lime juice and spices to suit your personal heat and tang preference.
- Serve the salad soon after mixing to maintain crispness and brightness of veggies.
- Prepare the corn in advance and store kernels separately if making ahead to keep freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: grilled corn salad, summer salad, vegetarian salad, healthy side dish, plant-based salad
