A fresh and crunchy salad made from grilled corn and red onion in a jalapeño-lime dressing
My husband has been grilling nearly every night this summer, so I've been coming up with easy side dishes that we can throw on the grates while the rest of our meal is cooking. Corn on the cob is one of our go-to sides since it's cheap, in season, and only takes about a minute to prep before hitting the grill. This salad just requires a few extra minutes of effort to turn grilled corn on the cob to a delicious Mexican-inspired salad. The grilled corn kernels are tossed with a zippy jalapeño-lime dressing, thinly sliced red onion, salty feta cheese, and fresh cilantro. It's a refreshing salad that has a nice balance of sweet, spicy, and salty flavors. Use it as a summery side dish or try it as a relish on tacos.
- Corn, Arugula, & Avocado Salad with Jalapeño-Lime Salad
- Corn & Avocado Salad
- Corn & Chorizo Salad
Grilled Corn Salad with Red Onion, Feta, & Cilantro:
- Thinly slice 1 jalapeño and remove the seeds.
- Add 1 tbsp. freshly-squeezed lime juice and the zest of 1/2 lime to a bowl and add in the jalapeño and a pinch of salt and pepper.
- Slowly whisk in 2 tbsp. extra virgin olive oil.
- Heat a grill to high.
- Remove the husks and silks from 3 ears of corn and lightly brush with canola oil and season with salt and pepper.
- Grill the corn for about 5 minutes, turning occasionally. Let corn cool slightly, then cut the kernels off of the cobs.
- Toss the corn kernels with 1/2 thinly sliced red onion and the dressing.
- Sprinkle with 3 oz. crumbled feta cheese and 1/4 c. fresh cilantro leaves.
Serves four (side dish)