📝 About This Recipe
This vibrant salad captures the essence of a summer cookout, featuring ears of corn grilled until deeply caramelized and smoky. By pairing the natural sweetness of the corn with crisp bell peppers and a zesty, herb-forward dressing, we create a flavor explosion that doesn't rely on salt. It is a celebration of seasonal produce that brings a refreshing, crunchy, and low-sodium brightness to any table.
🥗 Ingredients
The Grill
- 4 ears Fresh Sweet Corn (husks and silk removed)
- 1 tablespoon Extra Virgin Olive Oil (for brushing the corn)
The Fresh Base
- 1 large Red Bell Pepper (seeded and finely diced)
- 1 large Orange Bell Pepper (seeded and finely diced)
- 1/2 cup Red Onion (very finely minced)
- 1 cup English Cucumber (diced, skin on for color)
- 1 small Fresh Jalapeño (seeded and minced for subtle heat)
Zesty Low-Sodium Dressing
- 3 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Apple Cider Vinegar (adds a tangy bite)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Honey or Agave (to balance the acidity)
- 1/2 teaspoon Garlic Powder (for savory depth)
- 1/2 teaspoon Smoked Paprika (enhances the grilled flavor)
- 1/2 teaspoon Black Pepper (freshly cracked)
Herbs & Finishing
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2 pieces Fresh Scallions (thinly sliced)
- 1 large Avocado (diced just before serving)
👨🍳 Instructions
-
1
Preheat your grill to medium-high heat (about 400°F/200°C). Ensure the grates are clean and lightly oiled.
-
2
Lightly brush the shucked corn ears with one tablespoon of olive oil. This helps the heat transfer and prevents sticking.
-
3
Place the corn directly on the grill grates. Grill for 10-12 minutes, turning every 2-3 minutes, until the kernels are tender and you see beautiful charred spots all over.
-
4
Remove the corn from the grill and set it aside on a plate to cool slightly. This makes it safer and easier to handle.
-
5
While the corn cools, prepare your dressing. In a small glass jar or bowl, whisk together the lime juice, apple cider vinegar, 3 tablespoons of olive oil, honey, garlic powder, smoked paprika, and black pepper until emulsified.
-
6
In a large mixing bowl, combine the diced red and orange bell peppers, minced red onion, diced cucumber, and minced jalapeño.
-
7
Once the corn is cool enough to touch, stand one ear upright in a wide bowl. Use a sharp knife to slice downward, stripping the kernels from the cob. Repeat with all ears.
-
8
Add the warm, charred corn kernels to the bowl with the fresh vegetables.
-
9
Pour the dressing over the vegetables and toss thoroughly to ensure every piece is coated in the zesty vinaigrette.
-
10
Fold in the chopped cilantro and sliced scallions. The residual heat from the corn will slightly wilt the herbs, releasing their essential oils.
-
11
Cover the bowl and let the salad sit at room temperature for 15 minutes. This allows the flavors to meld together beautifully.
-
12
Just before serving, gently fold in the diced avocado. This adds a creamy texture that mimics the richness of cheese without the sodium.
-
13
Give it one final toss and transfer to a vibrant serving platter. Garnish with an extra sprinkle of cilantro if desired.
💡 Chef's Tips
For the best char, don't move the corn too frequently; let it sit long enough to develop those dark, smoky patches. If you don't have an outdoor grill, you can achieve a similar effect using a cast-iron grill pan or by roasting the kernels in a dry skillet on high heat. To keep the red onion from overpowering the dish, soak the minced pieces in cold water for 5 minutes, then drain and pat dry before adding. Choose bell peppers that feel heavy for their size and have smooth, shiny skin for the best crunch and sweetness. Always add the avocado last to prevent it from turning into a mushy paste while tossing the other ingredients.
🍽️ Serving Suggestions
Serve alongside grilled lemon-herb chicken or blackened fish for a complete summer meal. Pair with a crisp, chilled Sauvignon Blanc or a sparkling lime-infused mineral water. Use leftovers as a vibrant topping for low-sodium black bean tacos. Serve inside hollowed-out bell pepper halves for a fun and decorative appetizer presentation. Enjoy as a refreshing side dish for a backyard BBQ or a healthy picnic lunch.