Grilled Corn Salad
With just 10 ingredients and less than 30 minutes, this Grilled Corn Salad is a foolproof side dish or light lunch for summer. Despite being so easy, it's packed with flavor, a little heat, and is guaranteed to impress. Perfect for summer barbecues and picnics!
Nutrition Facts
Ingredients
Instructions
Marinate the shallots. In a small bowl, mix together the sliced shallots, sliced jalapeños, lime juice, and extra virgin olive oil. Season with cumin, salt to taste, and a few cracks of pepper. Toss gently and marinate on the counter for 20 minutes (or up to 30 minutes), until the shallots are softened.
If using a grill pan, open the windows and/or turn on your oven fan for ventilation. Lightly brush the cobs of corn with a bit of olive oil.
Grill the corn. Heat a grill pan over high heat. Once the pan is very hot, add the corn cobs in a single layer. Grill for 10-12 minutes, using tongs to turn the cobs occasionally so that each side gets some char. Remove from the heat and set aside.
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Continue Reading at Rainbowplantlife →Chef's Notes
NotesTo grill corn and tomatoes using an outdoor grill or cast iron skillet, read the “Frequently Asked Questions” section.
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Reviews from the Original Source
Very delicious, fresh and flavorful
Fresh & delicious!
Loved this recipe. The char on the corn, (extra) cumin gave it a memorable taste! I steamed the corn for 4 minutes and finished on the gas grille on highest setting, used spring onions in lieu of shallots, and black beans early on to the marinade, and lots of chunked avocados along with cilantro 15 minutes before serving. Delish 😋.
A perfect summer dish, sweet grilled corn and tangy pickled shallots. I made this yesterday and today I bought Big Vegan Flavor from my local indie book store, Main Street Books in Davidson, NC. I know I'm going to treasure this cookbook for years to come!
Love the fresh mix of sweet and spicy flavor. Another keeper! Yum!!
I've made this recipe at least a dozen times. It's perfect for picnics, potlucks, beach days, and as a side to essentially any Mexican-themed dish I make during the warmer months. The only change I make is to not add avocado to my portion (because I'm just not a fan--I know, I know), and I don't think it's missing it at all. This is one of those recipes that keeps getting better after a couple of days in the fridge as the flavors marinate. My tip is to let it come to close to room temperature before eating.
P.S. I've also added pasta to this to turn it into a pasta salad of sorts. I've also used chips to scoop it up. Delicious either way.
This was sooo delicious!! Went perfectly with the Baked Tofu w/ Tomato and Chipotle Sauce from your new cookbook! I put it over some chickpea pasta! Delish <3
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