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- 4 ears of sweet corn, husked - 1 red bell pepper, diced - 1 cucumber, diced - 1 small red onion, finely chopped - 1 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, chopped - 1 avocado, diced - 3 tablespoons olive oil - 2 tablespoons lime juice - 1 teaspoon honey - Salt and pepper to taste - 1/2 teaspoon smoked paprika - Grill - Sharp knife - Mixing bowls When making grilled corn salad, fresh produce is key. Sweet corn packs a burst of flavor. Choosing ripe, colorful veggies makes your salad pop. The dressing is simple yet adds depth. It combines olive oil, lime juice, honey, and smoked paprika for a tasty finish. Gather your equipment. You need a grill for that smoky flavor. A sharp knife helps with cutting veggies easily. Mixing bowls are great for combining everything. For the full recipe, check out Sunny Grilled Corn Salad. Enjoy the vibrant tastes and colorful presentation that this dish brings to your table! - Preheat the grill to medium-high heat. - Grill the husked corn for about 10-12 minutes. Turn it often for an even char. You want that nice, smoky flavor. - Once the corn cools, cut the kernels off the cob and add them to a bowl. - Mix in the diced red bell pepper, cucumber, red onion, cherry tomatoes, and cilantro. This mix brings bright colors and fresh tastes to your salad. - In a small bowl, whisk together olive oil, lime juice, honey, smoked paprika, salt, and pepper. - Pour the dressing over the salad and toss gently to coat everything. The dressing gives the salad a zesty kick. For the complete details on this vibrant dish, check out the Full Recipe. To grill corn well, turn it often. This helps it cook evenly and char nicely. Aim to grill the corn for about 10 to 12 minutes. You want some nice brown spots, but not too much. Keep an eye on it to avoid burning. To boost flavor, try adjusting seasonings. A pinch of salt goes a long way. You can also add fresh herbs for a burst of taste. Cilantro works well, or try basil for something different. If you like heat, add a dash of cayenne pepper. This gives your salad an exciting kick! Serve the salad at room temperature for the best taste. It’s fresh and vibrant that way. For a great look, use a large, colorful bowl. Garnish with extra cilantro and a lime wedge. This makes it pop and look even more appetizing. Enjoy your sunny grilled corn salad! For the full recipe, check out the earlier section. {{image_2}} You can add many vegetables to your grilled corn salad. Try diced zucchini, chopped bell peppers, or even cherry tomatoes for a fresh twist. Each vegetable brings its own taste and texture. For those who prefer a crunch, consider adding radishes or jicama. If you want more greens, mix in baby spinach or arugula. These options give you the chance to play with flavors. They can also cater to different dietary needs. Changing the dressing can transform your salad. A zesty vinaigrette adds a bright kick. You might enjoy a creamy avocado dressing for a rich flavor. A yogurt-based dressing can bring a nice tang. These dressings pair well with the sweetness of corn. Each one highlights the salad's fresh ingredients in a new way. You can also try a honey mustard or garlic dressing for added depth. Adding protein makes this salad a fuller meal. Grilled chicken or shrimp work great with the corn. They add a savory taste and texture. If you prefer a meatless option, try black beans or chickpeas. These beans are nutritious and filling. They boost the salad's protein content while keeping it light. A handful of crumbled feta cheese can also add flavor. This choice makes your meal more satisfying. To keep your grilled corn salad fresh, store it in an airtight container. This helps to lock in moisture and flavor. Place it in the fridge right after serving. The salad stays fresh for about 3 days. If you see any signs of spoilage, like odd smells or colors, throw it away. You won’t need to reheat the salad. Instead, if you want to enjoy it warm, grill some extra corn and mix it in. If the salad feels dry after being in the fridge, add a splash of lime juice or olive oil. This will help refresh the flavors before serving. You can freeze grilled corn salad, but it may change texture. Corn might become mushy when thawed. If you want to freeze it, do so without the avocado. When ready to eat, thaw overnight in the fridge. Add fresh avocado just before serving for the best taste. To make grilled corn salad vegan, swap out non-vegan items. Use agave nectar instead of honey. Replace any cheese with a vegan alternative or simply skip it. This keeps the salad fresh and plant-based. You still get all the vibrant flavors from the veggies and dressing! Grilled corn salad pairs well with many dishes. Try it with grilled chicken or fish for a tasty meal. You can also serve it with tacos or burgers for a fun twist. It works great as a side dish at summer barbecues or picnics. Grilling corn takes about 10 to 12 minutes. Start with a preheated grill on medium-high heat. Turn the corn every few minutes for an even char. Look for a nice golden color on the kernels as a sign it is ready. You can prep this salad ahead of time! Chop the veggies and grill the corn in advance. Mix everything except the avocado and dressing. Store it in the fridge. Just add the dressing and avocado right before serving for the best flavor. Check out the Full Recipe for more details! In this blog post, we explored how to make a delicious grilled corn salad. We covered fresh ingredients, easy steps, and tips for perfect grilling. You can also try different variations by adding protein or changing the dressing. Remember, this salad is best served fresh but can be stored or prepped in advance. Exploring these methods will help you enjoy this dish anytime. Enjoy making your grilled corn salad and impress your friends and family!

Grilled Corn Salad

Brighten up your summer with this refreshing Sunny Grilled Corn Salad! Packed with sweet corn, crunchy veggies, and creamy avocado, this salad is not just delicious but also easy to make. Perfect for barbecues or as a light meal, it's the ideal way to enjoy fresh flavors. Click through to discover the full recipe and impress your friends and family with this vibrant dish that’s sure to be a hit at any gathering!
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Ingredients
  

4 ears of sweet corn, husked

1 red bell pepper, diced

1 cucumber, diced

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

1 avocado, diced

3 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon honey

Salt and pepper to taste

1/2 teaspoon smoked paprika

Instructions
 

Preheat the grill to medium-high heat.

    Grill the husked corn for about 10-12 minutes, turning occasionally, until slightly charred and cooked through. Remove from the grill and let it cool.

      Once cool, use a sharp knife to carefully cut the kernels off the cob into a large bowl.

        Add the diced red bell pepper, cucumber, red onion, cherry tomatoes, and chopped cilantro to the bowl with the corn.

          In a separate small bowl, whisk together the olive oil, lime juice, honey, smoked paprika, salt, and pepper until well combined.

            Pour the dressing over the vegetable mixture and toss gently to combine.

              Finally, add the diced avocado and fold it in carefully to avoid mashing it.

                Taste and adjust seasoning if necessary.

                  Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.

                    Prep Time: 15 min | Total Time: 30 min | Servings: 4

                      - Presentation Tips: Serve in a large, colorful bowl and garnish with extra cilantro and a lime wedge on the side for a vibrant touch.