Grilled Corn Salad With Lime Vinaigrette Recipes

GRILLED CORN SALAD

Steps:

• Remove the husk and silk from the corn, brush with olive oil and season with salt.
• Preheat the grill on high heat about 400 to 450ºF (204 to 232ºC).
• Dip a folded piece of paper towel in some olive oil. Holding it with tongs, use this to grease the grill grates.
• Add the corn to the grill and cover, cook for about 8 to 12 minutes, flipping every 2 to 3 minutes to char each side.
• Transfer the grilled corn to a plate. Once cooled, slice off the kernels.
• In a large bowl toss to combine the grilled corn, tomatoes, cucumbers, onions, bell peppers, radish, avocado, and green onions.
• In a small bowl whisk together crema, lime zest, lime juice, honey, cilantro, serrano pepper, black pepper, ¼ teaspoon salt, and garlic.
• Garnish with cilantro leaves, and season with more salt or pepper as desired.
• Drizzle the corn salad with the creamy lime dressing or serve on the side.

CORN SALAD WITH LIME VINAIGRETTE

Steps:

• Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
• Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
• Cover bowl with plastic wrap and refrigerate at least 30 minutes.

GRILLED STREET CORN SALAD WITH CUMIN-LIME VINAIGRETTE

Steps:

• For the cumin-lime vinaigrette: Add the rice vinegar, cumin, honey, mustard, garlic, lime zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper to a blender. Blend on low speed, then raise the speed to high and blend until everything is pureed. While on high speed, slowly add the canola oil to emulsify. Adjust the seasoning if needed.
• For the grilled street corn salad: Preheat the grill to medium-high. Ina bowl, toss the okra, corn, red peppers and poblano with the canola oil to coat, then place on the grill. Grill the corn and okra until lightly charred; set aside to cool. Grill the peppers until the skin is charred black; transfer to a bowl and cover with plastic wrap to steam (this helps remove the skin). Once the peppers are cool, peel off the skin, remove the seeds and cut into small dice; add to a bowl. Cut the kernels off the corn and add to the bowl. Slice the okra into 1/4-inch rounds; add to the bowl. Add the parsley, tomatoes and red onions, and toss. Refrigerate until ready to serve.
• To serve, toss the corn salad and with vinaigrette. Garnish with the green onions.

GRILLED CORN SALAD WITH LIME VINAIGRETTE

Steps:

• Preheat the grill to high heat.
• Place the corn on the grill and roast, turning frequently, until the outside of the corn is lightly charred, 7 to 10 minutes. Allow the corn to cool completely. Cut the corn kernels off the cobs and dump them into a large bowl.
• Add the cherry tomatoes, avocado, bell pepper, onion and cilantro to the corn and toss gently to combine. Set aside.
• For the dressing, combine the avocado oil, honey, hot sauce, garlic, lime juice, salt and pepper in a small bowl, whisking to dissolve the honey and salt. Pour over the salad and toss gently to combine. Refrigerate until ready to serve. Serve as a side dish or with chips.

GRILLED CORN SALAD

Steps:

• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
• Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

GRILLED CORN SALAD WITH HOT HONEY-LIME DRESSING

Steps:

• Prepare a grill for medium-high heat. Brush ears of corn with butter; season with salt and pepper. Grill, turning occasionally, until kernels are very tender and charred in spots, 10-12 minutes. Let cool slightly, then cut kernels from cobs.
• Meanwhile, whisk lime juice, honey, Sriracha, granulated garlic, and 1 1/2 tsp. salt in a large bowl to combine. Add corn, avocados, chile, and cilantro to vinaigrette and toss to combine; season with salt and pepper. Cover with plastic wrap, pressing in direct contact with salad to prevent avocados from turning brown. Chill at least 2 hours.
• Do Ahead
• Salad can be made 1 day ahead. Keep chilled.

GRILLED CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE

Steps:

• For the salad:
• Preheat a gas or charcoal grill.
• Peel back the corn husks. Remove the silks and replace the husks.
• Soak the corn in cold water for 30 minutes.
• Drain and place on the grill for 10 to 15 minutes.
• Cool completely and remove the husks.
• Using a sharp knife, remove the corn kernels.
• In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
• For the vinaigrette:
• In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin.
• Slowly add the oil, whisking constantly until the mixture thickens.
• Season with salt and pepper, to taste.
• Pour the vinaigrette over the salad and toss well.
• Refrigerate for 1 hour, and toss again, before serving.

FRESH CORN SALAD WITH HONEY LIME VINAIGRETTE

Steps:

• Whisk together lime juice and honey.
• Add jalapeno, cilantro, and salt and set aside.
• Cut corn off cobs leaving some pieces large.
• Add to dressing.
• Add spinach, tomato and cucumber and mix well.
• This salad tastes best after about half an hour when the spinach has wilted and the flavors have had time to meld.