Grilled Corn Salad

a glass bowl filled with creamy summer corn salad

5 from 8 votes

Make this delicious Grilled Corn Salad with all the fresh produce from the farmer's market this summer. It's creamy, cool, and full of amazing flavor, crunch, and just a little spice!

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Servings: people

Author: Amy Nash

Ingredients

4 ears of corn shucked, grilled, and cut off the cob (about 2 cups)
1/2 cup english cucumber chopped
1 cup cherry tomatoes halved
1/2 bunch cilantro chopped
1 lime zested then juiced
1 avocado diced
1/2 red onion chopped
1 clove garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup sour cream
1/4 cup Greek yogurt or mayonnaise
2 Tablespoons white wine vinegar
1 jalapeño seeds removed, finely diced

Instructions

Preheat the grill to medium heat.
Put the corn, still in its husks, on the grill, cover, and cook for 20 minutes rotating the corn cobs every 5 minutes or so.
4 ears of corn
Meanwhile, in a large bowl, mix to combine the garlic, jalapeño, and a large pinch of kosher salt. Add the lime zest, lime juice, sour cream, mayo or Greek yogurt, and white wine vinegar and whisk to combine. Add the avocado, cucumber, tomatoes, red onion, and cilantro and toss gently to combine.
1/2 cup english cucumber, 1 cup cherry tomatoes, 1/2 bunch cilantro, 1 lime, 1 avocado, 1/2 red onion, 1 clove garlic, 1/4 teaspoon kosher salt, 1/2 cup sour cream, 1/4 cup Greek yogurt or mayonnaise, 1 jalapeño, 2 Tablespoons white wine vinegar
Remove the corn from the grill. When cool enough to handle, peel back the silk, and slice the kernels off the cobs directly into the bowl with a knife. Toss to combine. Season with salt and pepper.
1/4 teaspoon freshly ground black pepper

Nutrition

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