Grilled Corn Salad
Grilled Corn Salad is packed with sweet corn, pinto beans, tomato, onion and tossed in a cilantro salad dressing. Charred corn adds a lot of flavor to the salad. This quick salad is a perfect side dish in summer BBQs or for potlucks.
This Grilled Corn salad is packed with fresh summer produce, and is a simple and really easy to make. Sweet and Juicy corn kernels are roasted first, which adds so much flavor to the salad.
If you are planning for taking this salad to potluck or backyard barbeque party, this is a perfect salad to make it ahead. It can easily be made for a larger crowd.
Roasting Corn For Salad
Roasted Corn is the gamechanger here. The charred bits of corn kernels enhance the sweetness and also adds smokiness to the dish. There are a couple of ways to roast Corn, it is up to your convenience.
On a skillet– Use a cast iron skillet to get the perfect charred effect. Add corn kernels to a hot greased cast iron skillet. Roast it on medium-high heat for 5-6 minutes stirring continuously, until you see charred spots. In the video below I have used a Cast Iron skillet to roast the corn.
On Stovetop Grill– Another way of roasting Corn would be on a grill pan. Using a pastry brush apply oil to the corn on the cob. Season it with salt and pepper. Cook on a grill pan until the corn looks charred.
On BBQ grill– If you are outdoor with access to a BBQ grill, then grill some seasoned corn directly on the grill until charred.
Grilled Corn Salad
salt and black pepper, to taste
- Preheat a grill to medium high. Brush the corn and onion rings with olive oil and season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, about 8 minutes for the onion rings and about 10 minutes for the corn. Set aside to cool.
- Combine the lime juice and 3/4 cup cilantro, garlic in a blender and pulse until chunky. With the blender running, pour in the olive oil in a slow, steady stream to make a thick dressing. Season with salt and pepper.
- Cut the corn off the cobs and roughly chop the onion. Combine in a large bowl with the avocados, tomatoes, and beans. Roughly chop the remaining 3/4 cup cilantro and add to the bowl. Drizzle with the dressing and toss well. Season with salt and pepper, if needed.
Did you try this Grilled Corn Salad recipe? Did you love it? We would love to hear from you! Please leave us a comment below!
Need More Ideas For A Salad?
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