Grilled Corn Salad
When to comes to grilling, the meaty main course typically gets all of the attention: burgers, hot dogs, chicken, steak, pork, fish… you name it. Well, this summer, why not give some grill love to your side dishes, as well?
There are countless recipes for corn salad out there, but grilling the corn gives the completed dish a special flavor that other versions just can’t stand up to.
You can certainly grill your corn in the husk if you’d like to go that route – just make sure you remove the silk and soak the ears in water before grilling – but by placing the kernels directly onto the hot grill grate, you’re rewarded with crispy charred spots that I personally love.
You can also personalize your grilled corn salad depending on taste preference; for this one I decided on a southwestern flavor profile. Juicy ripe grape tomatoes and creamy avocado join the sweet grilled corn along with cilantro, green onions, and a simple but flavorful lime vinaigrette.
The corn salad is best served at room temperature, and with the inclusion of avocados, is most aesthetically appealing when eaten within an hour or so of being put together (cut avocados turn brown and mushy if refrigerated or left out to sit).
This salad could definitely be served as a vegetarian main course, but it also complements any grilled meat. Whether you go the fancy route and serve it draped over grilled marinated skirt steak or opt to serve it alongside a simple grilled hot dog, everyone is sure to love this grilled corn salad!