Corn on its own is a great side, but grilling it on the cob deepens its natural sweetness and adds a delicious smoky charred flavor. Combine it with bell peppers, red onion, and a shot of citrus and mint and you’ll have a colorful side dish that guests will want second helpings of.
Grilled Corn Salad
(Makes 6 servings)
6 ears yellow corn, husks removed
2 red bell peppers, seeded, cut into 1-inch-wide strips
1 red onion, cut crosswise into 1/2-inch-thick slices
⅔ cup olive oil, divided
1 lemon, zested, juiced
1 lime, zested, juiced
½ cup thinly sliced green onions
¼ cup fresh flat-leaf parsley leaves, coarsely chopped
¼ cup fresh mint leaves, coarsely chopped
Prepare grill for medium-high heat. Coat corn, bell peppers, and red onion in 2 tablespoons oil and season with salt and pepper. Grill vegetables, turning occasionally, until lightly charred, about 6 minutes for bell peppers, 8 minutes for red onions, and 12 minutes for corn.
Meanwhile, in small bowl, whisk lemon zest, 2 tablespoons lemon juice, lime zest, and 1 tablespoon lime juice. Slowly whisk in ½ cup oil until blended. Season with salt and pepper.
Cut corn kernels off cobs into large bowl. Dice bell peppers and red onions and add to corn. Stir in dressing, green onions, and herbs. Season with salt and pepper to taste. Serve at room temperature.
Make-Ahead: Dressing can be made up to 2 hours ahead, covered, and kept at room temperature.
Per serving
Calories: 353
Total Fat: 26 g
Saturated Fat: 4 g
Sodium: 26 mg
Carbohydrate: 31 g
Fiber: 4 g
Protein: 5 g
Diabetic Exchanges: 2 starch, 0.5 vegetables, 5 fat
Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now
