Grilled Sweet Corn and Tomato Salad Recipe
Grilled corn and tomato salad. Perfect picnic or BBQ side dish. Also great used in or with other Tex-Mex dishes.
Servings 4
Calories
Ingredients
- 3-4 ears of fresh corn in husk
- 1 cup grape tomatoes sliced in half
- ¼ cup chopped fresh cilantro
- 1 jalapeno (de-seeded & diced)
Corn Salad Dressing
- 2 tbs olive oil
- 2 tbs fresh lime juice
- 2 cloves of garlic
- ¾ teaspoon Kosher salt
- 1 teaspoon light brown sugar
- ¼ teaspoon chili powder
Instructions
- Combine dressing ingredients in small bowl and whisk together. (¼ will be used to baste corn, ½ will dress the salad & ¼ is reserved for marinating an accompanying protein or just to drizzle)
- Preheat grill.
- Peel back the corn husks, discarding all but a couple inner layers. Remove corn silk, then baste with dressing, and recover corn with remaining husk. *
- Grill on med-high for 20-25 minutes, turning 3-4 times during cooking time.*
- Remove the corn from grill and allow to cool a few minutes, then cut off stem end, place the flat cut end on bottom of large bowl, and run a small sharp knife down the length of the cob, slicing off kernels.
- Add the tomato, cilantro, jalapeno and ½ the dressing. Mix well.
- Serve at room temp or chilled.
Notes
*if you prefer, soak ears of corn in water for about 10 minutes prior to husking and de-silking. The husks will char less, giving less smoked flavor and helping the corn steam (Grill on high for 15 minutes instead, if you go this way).