articles

Grilled Corn Salad

By Heather Wirtz May 19, 2015
We are always looking for healthy new recipes to complete our gatherings; here is one of our favorite side dish creations. This recipe is perfect for a large group, this served about 20 people and there was barely a cup leftover... I'd say it was a hit! Having a smaller party or want to make this for dinner, the recipe can easily be cut in half and would make great leftovers!
 
Ingredients:
10 ears corn, shucked
2 onions, peeled & cut into thirds, width wise
2 red peppers, cut in half and seeded
1 green pepper, cut in half and seeded
1 yellow pepper, cut in half and seeded
To taste salt & pepper
Olive oil
 
Dressing ingredients:
juice of 3 limes
½ cup olive oil
1 tsp onion powder
1 tsp garlic powder
1 tbsp sugar
1 tsp cumin
1 tsp coriander
1 tbsp chili powder
1 cup fresh cilantro, chopped
 
Directions:
  1. Preheat grill.
  2. Lightly coat all vegetables with olive oil and season with salt and pepper. 
  3. Grill all vegetables until lightly charred and tender, about 10 minutes. 
  4. Remove all vegetables from grill and allow to cool at room temp. 
  5. While vegetables cool, prepare dressing by combining all ingredients in a large mixing bowl and whisking well.
  6. Chop peppers and onions. Remove kernels from corn by slicing with a knife.
  7. Combine chopped vegetables and corn kernels with dressing and mix well.
  8. Cover and refrigerate for at least 2 hours before serving.
  9. Serve chilled.