Corn Salad
This Summer Corn Salad recipe is beautiful and easy, made with fresh or frozen grilled corn, tons of colorful veg and a fresh, light dressing.
Servings: 6
Calories: 189kcal
Cost: $8
Ingredients
- 6-8 ears corn on the cob (or see notes for frozen corn)
- 2 Tablespoons olive oil
- 1/4 red onion , diced
- 1/2 red bell pepper , chopped
- 1 avocado
Dressing:
- 1/4 cup olive oil
- 1/3 cup apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon dijon mustard
- salt and pepper
- 1 small lime, juice from
Instructions
- Whisk dressing ingredients together and set aside.
- Cook corn: Add 1-2 inches of water to a large skillet. Bring to a boil. Add corn and cook for 3-4 minutes, rotating to cook on all sides. Drain. Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
- Allow corn to cool and then cut corn off of the cob and add to a bowl.
- Assemble: Add salad ingredients to a bowl and drizzle with desired amount of dressing. Toss to combine.
Video
Notes
Make Ahead Instructions: Make dressing up to 1 week ahead. Chop veggies (excluding avocado) 1-2 day in advance, stored in the fridge with a paper towel under them to absorb excess moisture. Grill corn and cut from the cob up to a day ahead of time, stored in the fridge.
To use frozen corn, I recommend using Trader Joes fire roasted corn, if possible. Thaw frozen corn and then cook in a skillet on high, until lightly charred.
Nutrition
Calories: 189kcal | Carbohydrates: 5g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 15mg | Potassium: 204mg | Fiber: 3g | Sugar: 2g | Vitamin A: 361IU | Vitamin C: 16mg | Calcium: 8mg | Iron: 0.4mg
Recipe Link
Recipe Video
