Grilled Corn Salad Recipe

Corn: Fresh ears of corn are essential for that smoky, charred flavor.

Cherry tomatoes: These add a burst of sweetness and color to the salad.

Red onion: Provides a sharp, tangy contrast to the sweet corn and tomatoes.

Cilantro: Adds a fresh, herbaceous note to the salad.

Olive oil: Used for grilling the corn and adding a bit of richness.

Lime juice: Freshly squeezed lime juice brightens up the flavors.

Salt: Enhances all the natural flavors of the ingredients.

Black pepper: Adds a bit of heat and depth to the salad.

To achieve perfectly charred corn, make sure to rotate the ears frequently on the grill. This ensures even cooking and prevents burning. If you don't have a grill, you can also use a grill pan on your stovetop for similar results. When cutting the kernels off the cob, use a sharp knife and a steady hand to avoid losing any precious corn bits. For an extra burst of flavor, consider adding a pinch of smoked paprika or cumin to the salad.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. They are convenient and still provide a sweet, juicy flavor.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them an excellent alternative.

• red onion - Substitute with shallots: Shallots offer a milder flavor and can be a good substitute if you prefer a less pungent taste.

• cilantro - Substitute with flat-leaf parsley: Flat-leaf parsley provides a fresh, slightly peppery flavor that can mimic the brightness of cilantro.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good alternative.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness, though it has a slightly different flavor profile.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of saltiness.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.

• To store your grilled corn salad, transfer it to an airtight container. This will help maintain the freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. The flavors may even meld together more beautifully over time.
• If you want to freeze the grilled corn salad, it's best to do so before adding the cherry tomatoes and cilantro. These ingredients don't freeze well and can become mushy upon thawing.
• To freeze, place the corn kernels and diced red onion in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
• Label the bag or container with the date and contents. This will help you keep track of how long it's been stored.
• When you're ready to enjoy the salad, thaw the frozen components in the refrigerator overnight.
• Once thawed, add fresh cherry tomatoes and cilantro, along with the lime juice, salt, and black pepper. Toss to combine and serve immediately for the best texture and flavor.

• Microwave Method:

  1. Transfer the grilled corn salad to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the grilled corn salad to the skillet and stir occasionally.
  4. Heat for 3-5 minutes until warmed through, ensuring the cherry tomatoes and corn are evenly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the grilled corn salad evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, stirring halfway through to ensure even heating.

• Steamer Method:

  1. Place the grilled corn salad in a heatproof dish that fits into your steamer basket.
  2. Fill the bottom of the steamer with water and bring to a boil.
  3. Place the dish in the steamer basket and cover with a lid.
  4. Steam for 5-7 minutes until the corn and vegetables are heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the grilled corn salad in an air fryer-safe dish.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if needed.

• Grill: Used to cook the corn until it is charred and tender, adding a smoky flavor to the salad.

• Basting brush: Used to brush olive oil onto the corn before grilling.

• Tongs: Essential for turning the corn on the grill to ensure even cooking.

• Cutting board: Provides a stable surface for cutting the kernels off the cob and chopping other ingredients.

• Chef's knife: Used for dicing the red onion, chopping cilantro, and cutting the kernels off the corn cob.

• Mixing bowl: A large bowl to combine all the salad ingredients together.

• Measuring cups: Used to measure out the cherry tomatoes and cilantro.

• Measuring spoons: Used to measure the olive oil, lime juice, salt, and black pepper.

• Serving spoon: Used to toss the salad ingredients together and serve the salad.

Preheat the grill: Preheat the grill while you prepare the other ingredients to save time.

Prep ingredients in advance: Dice the red onion and halve the cherry tomatoes ahead of time.

Use a grill basket: A grill basket can make turning the corn easier and faster.

Multitask: While the corn is grilling, chop the cilantro and prepare the lime juice.

Cool corn quickly: Place the grilled corn in the fridge for a few minutes to cool it down faster before cutting the kernels.