Summer is in full swing and I have a feeling you will be making this Grilled Corn Summer Salad for every backyard BBQ, picnic and tailgate party until fall. It’s delicious and great served with burgers, steak, or BBQ chicken!
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What’s In The Grilled Corn Summer Salad:
This salad is loaded with sweet summer corn that’s charred to perfection, fresh tomatoes, bell pepper, blanched asparagus and diced zucchini, all drizzled with an amazingly flavorful lime vinaigrette!
The Lime Vinaigrette:
I use a version of lime vinaigrette in several salads, but this dressing is a little different. Of course it has the usual extra virgin olive oil, freshly squeezed lime juice and honey, but we amp up the flavor on this recipe by adding Dijon mustard, cumin, garlic and lemon zest! It’s the perfect compliment to this fresh, crispy salad.
How to Grill Corn:
Grilling corn is easy as 1. Soak corn in cold water. 2. Place on hot grill 3. Turn every five minutes until charred on all sides. That’s it!
Love Corn and Need More Recipes?
Try my Grilled Mexican Street Corn!
The Recipe: Grilled Corn Summer Salad
Tips and what you need: To “zest” citrus you will need a microplane. The key here is to scrape the skin of the lemon until the white is exposed and then move to a new area. The white part of the skin is bitter, so you don’t want to go too deep. And as always you will need a good knife.
A delicious, sweet, crisp corn and vegetable salad with lime vinaigrette!
- 8 ears of summer corn (white or yellow), shucked and cleaned
- 1 bunch asparagus, trimmed and cut in 1 inch pieces, blanched
- 1 1/2 cups cherry tomatoes, sliced in half
- 1 1/2 cups red or orange bell pepper, small dice
- 1 small zucchini, small dice
- 1/2 -3/4 cup honey lime vinaigrette (give or take) recipe below
- 1/2 cup good quality extra virgin olive oil
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 2 generous pinches sea salt and a few turns of freshly ground black pepper
- zest of one small lemon
Soak corn in cold water for ten minutes. Spray grill and preheat grill to 400 degrees
While grill heats, trim and cut asparagus. Place a small pot of water to boil. When water boils, add asparagus and blanche for 3 minutes. Drain in a colander, rinse with cold water and set aside. Prepare the rest of the vegetables and place in large bowl.
Remove corn from water and shake off extra liquid. Add corn to grill, cooking for 20 minutes with lid closed. Turn corn every five minutes until char marks are established on each side and corn is cooked
Remove corn from grill and allow to cool while making the dressing
Place all ingredients in a blender and blend until emulsified, or place in a bowl and whisk as quickly as you can until emulsified.
Use a sharp knife to shave kernels off corn cobs. Toss corn with veggies. Drizzle with desired amount of dressing. Season with more sea salt and pepper if desired. Enjoy!
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