Fresh Summer Grilled Corn Salad
Nothing says summer like this fresh grilled corn salad!
During the summer I love when my dishes include some sort of grilled food, even if it’s a salad!Â
I love, love corn on the cob! I have such wonderful memories of my father coming home from the local farmers’ market with the freshest corn on the cob, boiling it up, and us burning our tongues on the delicious corn but not caring because it was just so good!
To get the corn to come off the cob in chunks for this salad, as pictured, as opposed to as individual kernels, cut as close to the cob as possible — almost as if you’re trying to cut into the cob itself. The cob is very firm, so it won’t let your knife go through, but the result will be those big pieces. Don’t worry if it does separate into kernels when cutting it, or while tossing the salad. It will still be delicious! You can also use canned corn or even a frozen bag by placing it on a parchment-lined cookie sheet and roasting it on 400 for about 45 minutes or until crispy.Â
The thing about salads that makes them different from baking and even cooking is that there’s no right or wrong. You can add or swap out any of your favorite vegetables (or even fruits!). In this salad, I included tomatoes, avocado and red cabbage, but you can also add red onion, peppers, cucumber, mushrooms — really whatever your family likes! Some of my kids love to have some extra crunch in their salads, so I’ll add whole-grain tortilla chips for them.Â
This salad can easily be made in advance. Just keep the components separate and assemble right before serving.
Want to change up this grilled corn salad? Serve it for shalosh seudos or a dairy brunch and add some feta cheese (obviously, if you’re doing that, don’t grill it on your fleishig grill!)!Â
For the dressing, I always use my everyday salad dressing (reprinted on this page, but if you want to go to the post, you’ll find it here). It’s just my go-to!
Fresh Summer Grilled Corn Salad
Ingredients
- 4 ears corn, husks removed
- Lettuce, chopped
- Grape tomatoes, halved
- Purple cabbage
- Avocado, cubed
Dressing
- 3/4 cup mayonnaise
- 2 Tbsp vinegar or lemon juice
- 1/4 cup water
- 2 cloves garlic, minced (you can sub powder or 2 frozen cubes)
- 1/2 tsp parsley
Instructions
- Place ears of corn directly on grill on medium-high. Grill for about 5 minutes per side, or until you get nice grill marks. Allow to cool and then cut corn off in chunks by cutting as close to the cob as possible.
- Place dressing ingredients in a jar, seal and shake.
- In a large bowl or platter, place all vegetables. Drizzle with dressing and toss before serving.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/fresh-summer-grilled-corn-salad/
