Ingredients and preparation
This vibrant and flavorful salad begins with fresh, seasonal ingredients that highlight the natural sweetness of corn. For the best results, choose ears of corn that are firm, with bright green husks and moist silk. The supporting ingredients add texture, color, and a balance of acidity and richness to complement the grilled corn.
Ingredients:
- 4 ears of fresh sweet corn, husked
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Preparation Tips:
- Before grilling, brush the corn lightly with olive oil to prevent sticking and enhance caramelization.
- Prepare the dressing by whisking together olive oil, lime juice, honey, salt, and pepper in a small bowl. This can be made ahead and refrigerated.
- Dice the avocado just before assembling the salad to prevent browning. A squeeze of lime over the avocado can help maintain its color.
- For a spicier version, consider adding a finely chopped jalapeño or a pinch of chili flakes to the dressing.
Grilling the corn
Grilling the corn is the key step that brings out its natural sweetness and adds a smoky depth to the salad. Preheat your grill to medium-high heat. Once hot, place the husked ears of corn directly on the grates. Grill the corn for about 10 to 12 minutes, turning every 2 to 3 minutes to ensure even charring on all sides. The kernels should develop a golden-brown color with some darker charred spots, which contribute a rich, roasted flavor to the final dish.
As the corn grills, keep a close eye to avoid burning. If flare-ups occur, move the corn to a cooler part of the grill. You can also grill the corn on a grill pan over medium-high heat if an outdoor grill is not available. Once the corn is evenly charred, remove it from the grill and let it cool slightly until it’s safe to handle.
Using a sharp knife, carefully slice the kernels off the cob. Stand each ear upright in a large bowl or on a cutting board, and cut downward, following the curve of the cob. Try to keep the kernels as whole as possible for better texture in the salad. Once all the corn is cut, set it aside to cool completely before combining it with the other ingredients.
Assembling and serving the salad
Once the grilled corn has cooled, transfer the kernels to a large mixing bowl. Add the halved cherry tomatoes, finely diced red onion, diced avocado, chopped cilantro, and crumbled feta cheese. Gently toss the ingredients together to distribute the flavors evenly without breaking up the avocado or crushing the corn kernels.
Drizzle the prepared lime-honey dressing over the salad and toss again, just enough to coat all the ingredients. Taste and adjust the seasoning with additional salt and freshly ground black pepper if needed. If the salad seems dry, add a touch more olive oil or a squeeze of lime juice to brighten the flavors.
For serving, spoon the salad into a shallow serving dish or individual bowls. Garnish with a few extra sprigs of cilantro and a sprinkle of feta for a fresh, colorful presentation. This salad can be served immediately at room temperature or chilled for 15–20 minutes to allow the flavors to meld. It pairs beautifully with grilled meats, seafood, or as a vibrant vegetarian main course.
Serving Tips:
- Serve the salad on a bed of arugula or mixed greens for added volume and a peppery contrast.
- For a heartier version, mix in cooked quinoa or black beans.
- If preparing ahead, keep the avocado and dressing separate until just before serving to maintain freshness and texture.