Tuesday, August 16, 2016

Grilled Corn Salad with a Chili-Lime Vinaigrette



Sweet summer corn - isn't it the best?

My favorite way to prepare it is grilled - charred, to be exact - and that is what inspired this salad.

Charred corn is packed with smoky flavors, so pairing it with something bright and zesty with a touch of heat works perfectly. I used cilantro and lime for the bright and zesty flavors, grilled red onion for some sweetness, crunchy red pepper for texture, spicy jalapenos for heat, and a dressing featuring chili and lime to pull it all together.



This Grilled Corn Salad can be eaten as a salad or you can really get creative with it. Picture it on fajitas or tacos - the perfect topping! Put it on top of grilled chicken or fish. Or just grab some chips and scoop it up like salsa!

I will definitely be making this one a few more times before the summer corn runs out.



Check out two of my other favorite summer corn recipes here -
     Grilled Corn with a Chipotle Lime Butter
     Mexican Grilled Corn Salad with with Citrus Aioli.


Grilled Corn Salad with a Chili-Lime Vinaigrette
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

Ingredients

  • 6 ears corn, cleaned (remove husks and all silk) and washed
  • 1 red onion, sliced into rings (don't separate within the rings)
  • 1/2 red bell pepper, chopped
  • 1 jalapeno, minced
  • Handful of cilantro, washed and chopped
  • Olive oil, salt and pepper
Dressing Ingredients
  • 1/4 c vegetable oil
  • Juice from 1/2 of a lime
  • Zest from 1/2 of a lime
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • Salt and pepper
Directions
  • Mix all of the dressing ingredients together and chill until ready to serve.
  • Heat grill to medium high
  • Brush/spray the corn and red onion with olive oil; season lightly with salt and pepper. Grill until charred in spots (to your liking), about 15 minutes. 
  • Stand the corn on end. Using a sharp knife, remove the kernels into a bowl. 
  • Chop the grilled red onion
  • Add in the red pepper, jalapeno and cilantro
  • Toss with the dressing and serve. 






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