Summer Grilled Corn Salad with Cilantro Vinaigrette


This Grilled Corn Salad takes advantage of vegetables that are at the peak of flavor in the summer. Filled with fresh tomatoes, cucumbers, and roasted red peppers, this dish lively and delicious. Try shopping at your local farmers’ market or vegetable stand to find the freshest produce!

Grilled Corn Salad with Cilantro Vinaigrette
Serves 6
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  1. 6 ears corn, shucked
  2. 1⁄3 cup vegetable oil
  3. 1 3⁄4 teaspoons kosher salt, divided
  4. 1 teaspoon ground black pepper, divided
  5. 1 cup roasted red peppers from a jar, drained and chopped
  6. 2 cups halved heirloom cherry tomatoes
  7. 2 English cucumbers, peeled, seeded, and sliced
  8. 2 avocados, peeled and diced
  9. 2 tablespoons fresh lemon juice
  10. Cilantro Vinaigrette (recipe follows)
  11. Garnish: fresh cilantro
  1. Preheat grill to medium-high heat (350° to 400°). Using a silicone brush, brush corn with oil; season with 1 teaspoon salt and 1⁄2 teaspoon pepper. Grill, turning at least twice, until desired degree of doneness is reached, approximately 15 minutes. Remove from grill. Let cool completely. Cut corn from cob.
  2. In a large bowl, combine corn, red peppers, tomatoes, and cucumbers. In a small bowl, gently combine avocados and lemon juice. Add to corn mixture. Add Cilantro Vinaigrette, remaining 3⁄4 teaspoon salt, and remaining 1⁄2 teaspoon pepper, stirring to combine. Serve immediately. Garnish with cilantro, if desired.
Taste of the South
Cilantro Vinaigrette
Yield: approximately 1 1/4 cups
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  1. 3⁄4 cup avocado oil (see note)
  2. 1⁄4 cup champagne vinegar
  3. 1⁄4 cup chopped fresh cilantro
  4. 2 tablespoons minced fresh jalapeño pepper
  5. 2 tablespoons minced shallot
  6. 2 teaspoons minced garlic
  7. 1 teaspoon salt
  8. 1⁄2 teaspoon pepper
  1. In a medium bowl, combine avocado oil and vinegar, whisking to blend. Add cilantro, jalapeño, shallot, garlic, salt, and pepper, stirring to combine. Refrigerate for at least 2 hours. Store, covered, in refrigerator for up to 3 days.
  1. We used Olivado avocado oil. If avocado oil is not available, olive oil can be substituted.
Taste of the South


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