Sunday, August 25, 2019

Grilled Corn Salad With Maple-Lime Dressing

Love, love, love Grilled Corn Salad With Maple-Lime Dressing; great use of leftover grilled corn after a barbecue! If you don't have leftover grilled corn, use fresh ones and grill them or use frozen corn kernels and pan toast them just until a few get brown spots.

Grilled Corn Salad with Maple-Lime Dressing
Use your favorite color bell pepper and cherry or regular tomatoes for this colorful, flavorful, and delicious salad; I love to use yellow, orange or red sweet mini peppers and yellow or red cherry tomatoes. If frozen corn is used, you will need one pound of kernels.

4 Servings


3-4 ears grilled Corn, cooled
1 cup Cherry Tomatoes, halved or quartered
1/2 medium Red Onion, finely diced
1 Bell Pepper, diced
1/2-1 fresh Serrano/Jalapeño, finely minced (optional)
1/4 cup Fresh Cilantro/Parsley, finely chopped
Salt and Freshly ground Black Pepper

1 large Lime, juiced
1-2 tsp Maple Syrup or to taste
1 tsp Apple Cider Vinegar
Salt and Freshly ground Pepper


If using fresh corn, grill until slightly brown spots appear. Cool and cut kernels from the corn cobs carefully. If frozen corn is used, pan toast until a few are browned. Let cool. Add to a large bowl.

Add all the salad ingredients to the corn in the large bowl. Add only a pinch of salt and pepper as more will be added in the dressing.

Combine the dressing ingredients in a small bowl and mix well.

Tip the dressing into the salad, mix and taste. Adjust salt, pepper, lime, maple syrup etc. 

Serve right away or chill until needed.

Grilled Corn Salad & Casamiento

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