Grilled Corn Salad
Grilled Corn Salad takes approximately 30 minutes from beginning to end. One portion of this dish contains around 5g of protein, 19g of fat, and a total of 285 calories. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $2.09 per serving. If you have kosher salt, avocado, red onion, and a few other ingredients on hand, you can make it. 2198 people have made this recipe and would make it again. It works well as an affordable salad. It is brought to you by DAMNDELICIOUS.NET. It is perfect for The Fourth Of July. Overall, this recipe earns a good spoonacular score of 70%. If you like this recipe, take a look at these similar recipes: 10 Great Corn s plus Grilled Corn and Pasilla Pepper Salad, Grilled Corn Salad With Lime Vinaigrette On Corn Cakes, and Grilled Chicken Breasts with Raw Corn & Grilled Bread Salad.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
3 tablespoons apple cider vinegar
1 avocado, halved, seeded, peeled and diced
1 cup cherry tomatoes, halved
5 ears corn, shucked and rinsed
1/2 cup fresh basil leaves, chiffonade
Kosher salt and freshly ground black pepper, to taste
1 tablespoon freshly squeezed lemon juice
3 tablespoons olive oil
1/4 cup diced red onion
Equipment:
grill
whisk
bowl
Cooking instruction summary:
In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt and pepper, to taste; set aside. In a large bowl of water, soak corn for 30 minutes; drain well. Preheat grill to medium high heat. Add corn to grill and cook until grill marks appear, about 3-4 minutes on each side; let cool before cutting the corn kernels off the cobs. In a large bowl, combine corn, tomatoes, avocado, basil, red onion, salt and pepper to taste. Stir in vinaigrette and gently toss to combine. Serve immediately.
Step by step:
1. In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt and pepper, to taste; set aside. In a large bowl of water, soak corn for 30 minutes; drain well. Preheat grill to medium high heat.
2. Add corn to grill and cook until grill marks appear, about 3-4 minutes on each side; let cool before cutting the corn kernels off the cobs. In a large bowl, combine corn, tomatoes, avocado, basil, red onion, salt and pepper to taste. Stir in vinaigrette and gently toss to combine.
3. Serve immediately.
Nutrition Information:
covered percent of daily need
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