My family can’t get enough of grilled corn on the cob so I’ve become inventive with the sweet little kernels, featuring them in soup, salads, side dishes, and dinner recipes. This yummy grilled corn salad is a colorful harvest of nutrition and flavor that my family enjoys as a vegan side dish.
My family can’t get enough of grilled corn on the cob so I’ve become inventive with the sweet little kernels, featuring them in soup, salads, side dishes, and dinner recipes. This yummy grilled corn salad is a colorful harvest of nutrition and flavor that my family enjoys as a vegan side dish.
Grilled Corn Salad
Serves 6
Ingredients:
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- 6 ears of corn, husk and silk removed
- 5 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1 red bell pepper, seeded, chopped
- 1/4 cup minced fresh cilantro
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sweet paprika
- 2 tablespoons white balsamic vinegar
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Directions:
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- Preheat grill to medium.
- Rub 1 to 2 tablespoons olive oil all over the corn cobs. Season with salt and pepper.
- Grill corn, with lid closed, for 10 minutes, turning the corn cobs occasionally to evenly cook all sides. You can lightly brown corn or slightly char it, depending on how grilled you like it.
- Set corn aside until cool enough to handle. Use a sharp knife to cut kernels from the cobs.
- Transfer corn and remaining ingredients to a large bowl and toss to combine. Season again with salt and pepper.
- Serve immediately or refrigerate for up to 2 days. Serve room temperature or chilled.
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Cook’s note: You can pump up the protein of this recipe by adding 2 to 3 cups of black beans.
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