Stranger Foods

Grilled corn salad

Serves 6 | Prep 5 mins | Cook 20 mins

With just 10 ingredients and less than 30 minutes, this Grilled Corn Salad is a foolproof side dish or light lunch for summer. Despite being so easy, it's packed with flavor, a little heat, and is guaranteed to impress. Perfect for summer barbecues and picnics!

Source: rainbowplantlife.com

Ingredients

Metric

Imperial

x0.5

2 medium shallots, very thinly sliced
2 small jalapeño peppers, thinly sliced into rounds (use 1 pepper for moderate heat; remove seeds for mild heat)
3½ tablespoons lime juice (plus more for serving)
2 tablespoons extra virgin olive oil (plus more for grilling)
½ teaspoons ground cumin
Kosher salt or sea salt, to taste
Freshly cracked black pepper
6 medium ears of corn, husked, or 4 large
300 g cherry tomatoes
1x 400 g can pinto beans or black beans, drained and rinsed
½-¾ cups cilantro, leaves and tender stems finely chopped
1 large ripe avocado, diced or torn into chunks

Instructions

°C

°F

Show amounts inline

Marinate the shallots. In a small bowl, mix together the sliced shallots, sliced jalapeño, lime juice, and extra virgin olive oil. Season with cumin, salt to taste, and a few cracks of pepper. Toss gently and marinate on the counter for (or up to ), until the shallots are softened.
If using a grill pan, open the windows and/or turn on your oven fan for ventilation. Lightly brush the cobs of corn with a bit of olive oil.
Grill the corn. Heat a grill pan over high heat. Once the pan is very hot, add the corn cobs in a single layer. Grill for , using tongs to turn the cobs occasionally so that each side gets some char. Remove from the heat and set aside.
Grill the tomatoes. Combine the cherry tomatoes with 2 teaspoons of olive oil, and season with salt and pepper. Return the grill pan to high heat. Once hot, add the tomatoes and grill for , turning occasionally, until charred and blistered, . Set aside on a plate to cool.
Shave the corn. When the corn is cool enough to touch, position an ear of corn upright in a large bowl. Use a knife in a downward direction to shave the corn kernels, allowing the kernels to drop into the bowl.
Assemble the salad: To the corn, add the grilled tomatoes, marinated shallot mixture including the liquid, pinto beans, and cilantro. Toss with the corn to combine. Add the avocado and gently toss. Taste for seasonings, adding a squeeze or two lime of juice and more salt or pepper to your taste.

Nutrition

Per Serving	% Daily Value
Calories 256 kcal	12.8%
Total Fat 11 g	14.1%
Saturated Fat 2 g	10.0%
Carbohydrates 36 g	13.1%
Dietary Fibre 8 g	28.6%
Sugars 10 g	20.0%
Protein 8 g	16.0%
Sodium 0.217 g	9.4%

Similar recipes

Photograph of Curried mushroom flatbreads.

Curried mushroom flatbreads Photograph of Saffron chicken kababs with peaches.

Saffron chicken kababs with peaches Photograph of Oaxaca tostadas.

Oaxaca tostadas Photograph of Sweet and sticky chicken thighs.

Sweet and sticky chicken thighs