Description
A vibrant and refreshing salad that combines grilled corn with colorful vegetables and a zesty lime dressing, perfect for summer gatherings.
Ingredients
Scale
- 4 ears of corn, husked
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Grill the corn on the cob for about 10-15 minutes, turning occasionally until charred and cooked through.
- Allow the corn to cool slightly, then cut the kernels off the cob into a large bowl.
- Add the diced red bell pepper, cherry tomatoes, red onion, and cilantro to the bowl with the corn.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Drizzle the dressing over the salad and toss to combine. Serve chilled or at room temperature.
Notes
For a vegan version, simply omit any cheese and use oil-based dressings. Adjust seasoning as per taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg