Grilled Corn Salad
Total Time
23 mins
Prep Time
15 mins
Cook Time
8 mins
Rating
5 out of 5 stars
(21)
Ingredients
4 servings
- 3 ears of grilled corn on the cob
- 1 red pepper, diced
- 1 green pepper, diced
- ½ small cucumber, diced
- 2 ripe peaches, pitted and diced
- 1 small avocado, pitted and diced
- 8 basil leaves, thinly sliced
- juice of 1 lime, plus lime wedges for serving
- 3 tablespoons Chile Lime Dressing, plus more to taste
- sea salt
- ¼ cup Sir Kensington’s Avocado Oil Mayo or vegan Fabanaise
- 1 tablespoon olive oil
- ¼ cup chopped cilantro, including stems, plus more for garnish
- 1 tablespoon fresh lime juice, plus extra slices for serving
- ⅓ serrano chile, plus more to taste
- pinch of garlic powder
- pinch of onion powder
- sea salt
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Preparation
Step 1
Make the dressing: In a small food processor, combine the avocado mayonnaise, olive oil, cilantro, lime, serrano, garlic powder, onion powder and a few generous pinches of salt. Pulse until combined. Chill until ready to use.
Step 2
Slice the kernels off of the grilled corn and place in a large bowl. Add the red pepper, green pepper, cucumber, peaches, avocado, basil, lime juice, a few pinches of salt, and toss.
Step 3
Add a few tablespoons of dressing, toss again, then taste and add more dressing and/or salt to taste. Serve with extra dressing and lime slices on the side.
Step 4
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Chef's notes
This summer corn salad is a great use for leftover grilled corn. If you don't have any on hand, don't worry! It's still easy to make, and it's the perfect summer cookout side dish.
You can use raw corn kernels as a simpler option if you don’t have grilled corn available.
