Grilled Corn and Tomato Salad

Are you looking for a change from the traditional lettuce or spinach salad? There’s nothing quite as delicious as fresh, in-season corn. And as the featured ingredient in this salad, it is a big hit. Most of us focus on eating fresh corn on the cob, but this salad is a great option.

How to make Grilled Corn and Tomato Salad

Ingredients

• 4 ears grilled corn on the cob, kernels removed (about 3 cups corn)
• 1 large tomato, chopped
• 1/2 medium red onion, finely diced
• 1 jalapeño pepper, seeded and finely chopped
• 2 tablespoons extra-virgin olive oil
• 1 large lime, zested and juiced
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon chipotle chile powder (optional)
• 1/4 cup chopped fresh cilantro (or more)
• 2 medium avocados, cubed
• 1 medium lemon, zested and juiced

Directions

1. Grill the corn: Remove the husks and silk from the corn then brush with a little olive oil. Grill in a hot grill pan or outdoor grill until caramelized and golden, approximately 10-15 minutes. Remove from the grill and allow to cool.
2. After the corn has cooled slice the kernels off the cob. Holding the corn upright, slice the kernels off the cob with a sharp knife (this is easiest if you set a glass/cup inside a large bowl and place the corn on the glass so that the kernels fall into the bowl).
3. Combine corn, tomato, onion, avocado (if using) and jalapeño in a large bowl.
4. In a small bowl, whisk together the oil, lemon zest and juice, lime zest and juice, salt, pepper and chipotle powder, if using.
5. Drizzle vinaigrette over salad and gently toss together.
6. Fold in cilantro and serve.

Options

• Add one cup crumbled feta or Cotija cheese. Use any ripe tomatoes you can find. All varieties will be delicious but you can also use cherry or grape tomatoes sliced in half.
• This salad lasts well and can be made up to 4 hours ahead. Dress just before serving.