Roasted corn salad is a delicious and healthy summer dish that's perfect for backyard barbecues, picnics, and potluck. This simple salad combines roasted corn with other vegetables, herbs, and spices to create a vibrant, flavorful dish that everyone can enjoy.

This article will walk you step-by-step through the process of making a grilled corn salad, with some tips and variations to make it your own.

Ingredients:

• 6 fresh corn

• 1 red bell pepper, diced

• 1 bell pepper, diced

• 1 diced red onion

• 1/2 cup fresh coriander, chopped

• 1/4 cup of olive oil

• 1/4 cup lime juice

• 1 teaspoon cumin

• 1 teaspoon chili powder

• salt and pepper to taste

procedure:

1. Preheat grill to medium-high heat. Remove the husk and silk from the corn and brush each ear with olive oil. Season with salt and pepper.

2. Place corn on grill and cook, turning occasionally, for 10-12 minutes or until kernels are slightly charred and tender. Remove from grill and let cool.

3. When the corn has cooled, use a sharp knife to cut the kernels off the cobs and place them in a large bowl.

4. Add the diced red and green bell peppers, red onion, and chopped coriander to a bowl with the corn.

5. In a small bowl, mix olive oil, lime juice, cumin, chili powder, salt and pepper. Pour the dressing over the salad and mix.

6. Serve salad at room temperature or chilled. Garnish with additional coriander, if desired.

Tips:

• Frozen corn can be used in place of fresh corn to save time. Thaw the corn and grill for a few minutes until browned.

• If you don't have a grill, you can also cook the corn in a skillet over medium-high heat for 10 to 12 minutes, turning occasionally until slightly charred and tender.

• You can also add other vegetables to your salad, such as cherry tomatoes, cucumbers, and avocados.

• If you prefer a spicier salad, add chili powder or diced jalapeno peppers to the dressing.

• You can also add canned black beans or cooked quinoa to salads for more protein and fiber.

variations:

Grilled corn salad is a versatile dish that can be tweaked to your liking .

1. Grilled Corn and Avocado Salad:

This variation adds creamy avocado to the mix for a rich and satisfying salad.

material:

• 6 fresh corn 


• 1 diced red bell pepper 


• 1 diced avocado

• 1/2 cup fresh chopped coriander

• 1/4 cup olive oil

• 1/4 cup lime juice

• cumin 1 tsp

• salt and pepper to taste

procedure:

1. The method of grilling corn is the same as the basic recipe.

2. When the corn has cooled, cut the kernels off the cobs and place them in a large bowl.

3. Place the diced red paprika, diced avocado, and chopped cilantro into the bowl with the corn.

4. Put olive oil, lime juice, cumin, salt and pepper in a small bowl and mix well. Pour the dressing over the salad and mix.

5. Serve salad at room temperature or chilled.

6. Baked Corn and Tomato Salad:

In this variation, juicy cherry he tomatoes are added to the mix for a sweet and tangy salad.

material:

• 6 fresh corn

• 1 pint halved cherry tomatoes

• 1 diced red onion  


•  1/2 cup chopped fresh basil

• 1/4 cup olive oil

• 1/4 cup balsamic vinegar

• Garlic 1 teaspoon powder

• salt and pepper to taste

procedure:

1. The method of grilling corn is the same as the basic recipe.

2. When the corn has cooled, cut the kernels off the cobs and place them in a large bowl.

3. Add the halved cherry tomatoes, diced red onion, and chopped basil to the corn bowl.

4. Put olive oil, balsamic vinegar, garlic powder, salt and pepper in a small bowl and mix. Pour the dressing over the salad and mix.

5. Serve salad at room temperature or chilled.

6. Grilled Corn and Quinoa Salad:

This variation adds cooked quinoa to the filling and protein-packed salad mix.

material:

• 6 fresh corn

• 1 diced red bell pepper

• 1/2 cup cooked quinoa

• 1/4 cup fresh chopped parsley

• 1/4 cup lemon juice

• 2 tablespoons honey

• 2 tablespoons Dijon mustard

• 1/4 cup olive oil

Salt and pepper to taste

procedure:

1. The method of grilling corn is the same as the basic recipe.

2. When the corn has cooled, cut the kernels off the cobs and place them in a large bowl.

3. Add the diced red pepper, cooked quinoa, and chopped parsley to the bowl with the corn.

4. Put lemon juice, honey, Dijon mustard, salt and pepper in a small bowl and mix well. Gently stir in the olive oil until the dressing emulsifies.

5. Pour the dressing over the salad and mix.

6. Serve salad at room temperature or chilled. 










Bottom line: 


Grilled corn salad is a delicious and nutritious dish that can be customized to your taste. Whether you prefer a sweet and tangy salad with tomatoes and balsamic vinegar, a creamy salad with avocado, or a protein-packed salad with quinoa, there's a grilled corn salad variation to meet your cravings . 


When the time comes, pick up a fresh ear of corn and try this delicious salad.Your taste buds will thank you!