| Prep: 20 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 220 | 14g | 2.5g | 23g |
| sugars | fibre | protein | salt |
| 8g | 3g | 4g | 0.4g |
Growing up in New Jersey, I was always surrounded by the rich, comforting flavors of Italian-American cuisine. However, as I’ve explored culinary traditions and health-conscious recipes over the years, I’ve found myself drawn to dishes that balance hearty flavors with fresh, vibrant ingredients. This love for a healthier take is why I adore making Grilled Corn Salad with Honey Lime Dressing. Not only does it remind me of summers spent in my grandparents’ garden, but it also brings a beautiful burst of colors and flavors to the table.
Freshness is Key
One of the main reasons I cherish this recipe is the freshness of its ingredients. There’s something incredibly satisfying about grilling fresh corn on the cob until it’s perfectly charred, bringing out its natural sweetness. Paired with the juicy cherry tomatoes, crunchy bell peppers, and a hint of heat from the jalapeño, this salad is a medley of flavors and textures that just scream summer. And let’s not forget the honey lime dressing—it ties everything together with its sweet, tangy kick.
A Healthier Choice
This Grilled Corn Salad with Honey Lime Dressing isn’t just delicious; it’s also a healthy option for those looking to enjoy a nutritious meal. Corn is an excellent source of fiber and provides valuable nutrients such as vitamin B and antioxidants. The colorful vegetables add a dose of vitamins and minerals, and using olive oil for grilling and in the dressing makes for a heart-healthy fat choice. The addition of cilantro not only enhances the flavor but also offers anti-inflammatory benefits. This salad is a great alternative to heavier dishes and can serve as a wholesome side or a light lunch.
For those looking to make this dish a bit more substantial, you could pair it with grilled chicken or fish. It’s also quite similar to a classic Mexican street corn salad, known as elote salad, which makes a fantastic complement to tacos or quesadillas. Another great pairing could be a refreshing authentic guacamole for a delicious, diverse spread.
Whether you’re hosting a summer barbecue, looking for a vibrant side dish, or just craving a fresh, flavorful salad, this Grilled Corn Salad with Honey Lime Dressing is a versatile recipe that will quickly become a favorite. I hope you enjoy it as much as I do!
What You’ll Need
- 6 ears of corn, husked
- 2 cups cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeds removed and finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil (for grilling corn)
- Salt and black pepper to taste
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons honey
- 3 tablespoons lime juice (about 2 limes)
- 1/4 cup olive oil (for dressing)
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- Salt and black pepper to taste (for dressing)
Method
Step One
Preheat your grill to medium-high heat. Brush the 6 husked ears of corn with 2 tablespoons of olive oil and season with salt and black pepper to taste.
Step Two
Grill the corn for about 10-12 minutes, turning occasionally until charred and cooked through. Remove from the grill and let cool.
Step Three
Once the corn is cool enough to handle, cut the kernels off the cob and place them in a large mixing bowl.
Step Four
Add 2 cups of halved cherry tomatoes, 1 diced red bell pepper, 1 diced yellow bell pepper, 1/2 finely chopped red onion, 1 finely chopped jalapeño (seeds removed), and 1/4 cup chopped fresh cilantro to the bowl with the corn. Mix well.
Step Five
In a small bowl, whisk together 2 tablespoons of honey, 3 tablespoons of lime juice, 1/4 cup of olive oil, 1 minced garlic clove, 1 teaspoon of ground cumin, and salt and black pepper to taste to make the dressing.
Step Six
Pour the honey lime dressing over the corn mixture and toss until evenly coated. Adjust seasoning with additional salt and pepper if needed.
Step Seven
If desired, sprinkle 1/4 cup of crumbled feta cheese over the salad and gently mix it in.
Step Eight
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
