Grilled Corn Salad

Grilled Corn Salad

Grilling the corn caramelizes the flavors, which takes this tasty Grilled Corn Salad dish up a notch.

Grilled Corn Salad
Makes 6 servings
  • 4 ears corn, shucked
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • ⅓ cup sliced red onion
  • 1 (8-ounce) container multi-colored tomatoes, halved
  • 1 English cucumber, cut into half-moon slices
  • 1 (5-ounce) package baby arugula
  • ½ cup chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons chopped fresh mint
  • ⅓ cup crumbled feta cheese
  • ¼ cup olive oil
  • 2 tablespoons Dijon mustard
  • ½ teaspoon lime zest
  • ⅓ cup fresh lime juice
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons minced garlic
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  1. Heat a large cast-iron grill pan over medium-high heat. Add corn; cook, turning frequently, until charred on all sides, about 8 minutes. Let cool slightly; cut kernels off cob, placing in a large bowl.
  2. To same large bowl, add bell peppers, onion, tomatoes, cucumber, arugula, basil, thyme, mint, and cheese, tossing to combine.
  3. In a small bowl, stir together oil, mustard, lime zest, lime and lemon juices, garlic, salt, and black pepper until combined.
  4. Toss corn mixture with desired amount of dressing.



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