Grilled Corn Salad with Lime Vinaigrette
Grilled Corn Salad with Lime Vinaigrette is a fresh and colorful summer side dish made with charred sweet corn, avocado, tomatoes, peppers, and cilantro. Tossed in a smoky lime dressing, it's quick to prepare and perfect for barbecues, picnics, and family dinners.
Ingredients
- For the Salad
- 6 ears fresh corn
- ½ red onion diced
- 1 orange bell pepper diced
- 1 avocado diced
- 1 bunch fresh cilantro chopped
- 1 cup grape or cherry tomatoes halved
- For the Lime Vinaigrette
- ½ cup avocado oil
- Juice of 2 fresh limes
- 1 teaspoon garlic minced
- 1 tablespoon Tabasco Chipotle Sauce
- 1 tablespoon honey
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your grill to high heat. Remove the husks and silk from each ear of corn.
- Place the corn directly on the hot grill and cook for 7 to 10 minutes, turning every couple of minutes until lightly charred on all sides.
- Transfer the grilled corn to a plate and allow it to cool completely.
- Using a sharp knife, carefully cut the kernels from each cob and place them into a large mixing bowl.
- Add the diced red onion, orange bell pepper, avocado, halved tomatoes, and chopped cilantro.
- In a separate small bowl, whisk together the avocado oil, fresh lime juice, minced garlic, Tabasco Chipotle Sauce, honey, salt, and black pepper until the dressing is smooth and well combined.
- Pour the lime vinaigrette over the grilled corn salad and gently toss until everything is evenly coated without mashing the avocado.
- Cover the bowl and refrigerate until ready to serve. Enjoy chilled as a refreshing side dish or serve with tortilla chips as a flavorful appetizer.
Notes
You can substitute yellow, orange, or red bell peppers depending on your preference.
Fresh parsley can replace cilantro if desired.
For extra protein, add grilled chicken, shrimp, or black beans.
The vinaigrette can be prepared one day in advance and refrigerated until needed.
Serve alongside burgers, grilled chicken, tacos, barbecue ribs, or seafood.