By Amy Gorin, MS, RDN
Love a good grilled corn salad? How about a corn and tomato salad with honey lime dressing? Enjoy this summer produce corn relish salad, as well as tips for cooking with summer fruits and vegetables.
When summer arrives, I get excited to eat seasonal finds that I pick up at farmers' markets. That fresh summer corn, green and red peppers, and more are always calling my name.
I love using the best of summer's offerings to make delicious salad recipes, and I have this easy grilled corn salad recipe to share with you today.
Because summer produce is so scrumptious, I'm also sharing dietitian tips with you on how to prep the best of summer fruits and vegetables.
Dietitian Tips for Prepping Summer Produce
I love cooking summer produce as much as I enjoy eating it. I also love eating at farm-to-table restaurants—and a couple of summer ago had the opportunity to eat a delish meal prepped with locally grown produce at Heather Ridge Farm's Bees Knees Cafe in Preston Hollow, NY.
I was served the delicious chilled beet soup (pictured here) with cucumber, dill, and spruce cream. I’m still salivating over it! While dining, I sat with mountain views next to the farm’s 1820s solar-powered farmhouse. The cafe puts on themed lunches and supper clubs featuring local foods—I’d love to attend one next time I’m in the area!
For more summer produce ideas, I asked my dietitian colleagues for their favorite preparation tips. After all, fruits and veggies provide hydrating water—fresh beets, for example, are 88% water, while fresh asparagus is 93% water. Additionally, produce provides plenty of important vitamins and minerals.
1. Add Simple Spices
“Simply dice, toss with olive oil, chopped garlic, salt, and pepper—and grill in a foil packet. You have a yummy side dish that's quick and easy.”
—Tina Gowin Carlucci, RDN, owner of Gowin Nutrition
2. Prep an Easy Salad
“I use my food processor to shred raw Brussels sprouts and cabbage as a salad base. These veggies tend to be on the bitter side, so I add orange segments, red cabbage, dried cherries, and vinaigrette.”
—Judy Barbe, RD, author of Your 6-Week Guide to LiveBest
3. Flavor Your Asparagus
“Stand them up in a glass of water with your favorite herbs or lemon juice added. The taste will infuse your asparagus!"
—Christy Brissette, MS, RD, author of Everyday Low Carb
4. Make Veggie Pasta
“Enjoyed raw as a salad or lightly steamed as a pasta main, veggie noodles are a colorful, exciting way to enjoy more veg and cut calories!"
—Abbey Sharp, RD, author of The Mindful Glow Cookbook
5. Add Zucchini to Baked Goods
“Grated zucchini is delicious in breads, pancakes, and even oatmeal. You can blend it into smoothies, too.”
—Jessica Cording, MS, RD, author of The Little Book of Game Changers
6. Make a Salsa
“I like to use fruit like nectarines, cherries, and berries in salsa.”
—Jessica Levinson, MS, RDN, author of 52-Week Meal Planner
7. Stew Stone Fruit
“Gently stew stone fruits on the stovetop. I pile pitted peaches, nectarines, plums, or apricots into a pot, add a bit of honey, and simmer until soft but not falling apart. This is delicious with yogurt for breakfast or with a dab of crème fraiche for dessert."
—Katie Sullivan Morford, MS, RD, author of Prep: The Essential College Cookbook
8. Whip Up a Marinade
“Whenever I cut up fresh fruit, I reserve extra juices and use them as a marinade for fish and meats or add to salad dressings.”
—Mandy Enright, MS, RDN, RYT, creator of the blog Nutrition Nuptials
9. Make a Fruit-Centric Salad
“Chop watermelon and mix it with green peppers , feta, mint or basil—and drizzle lemon on top.”
—Alison Friesen, RD, owner of Alison Friesen Nutrition
10. Flavor Your Water
“Pineapple’s inner core is a wonderful addition to water. Throw it in a pitcher in your fridge and enjoy a refreshing add to your water.”
—Elizabeth Shaw, MS, RDN, CLT, co-author of Fertility Foods
11. Muddle Fruit
“Muddle berries or watermelon in water, seltzer, or cocktails. Options are watermelon muddled in lemon or lime seltzer, or berries in vodka with flavored sparkling water."
—Lauren Harris-Pincus, MS, RDN, author of The Protein-Packed Breakfast Club
Ready to Make Grilled Corn Salad?
The corn and tomato salad is made with olive oil and a few other ingredients you likely already have in your kitchen.
If you can get your hands on farmers' market fresh corn, this grilled salad will taste all that much more scrumptious!
Helpful Kitchen Tools
This blog post was updated in August 2020. A version of this content originally appeared on WeightWatchers.com.
I'd love to hear from you! Let me know if you make this summer corn recipe with honey lime salad dressing. What are your favorite salad recipes with summer fruits and vegetables? Are you a summer squash fan?
Grilled Corn Salad with Honey Lime Dressing
- 3 ears of corn, husked with silks removed
- 2 Tablespoons + 1 teaspoon grapeseed oil, divided
- Ground black pepper and salt to taste
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1 green bell pepper, diced
- 1 teaspoon red wine vinegar
- 2 teaspoons lime juice
- 1 teaspoon honey
- Rub corn with 1 Tablespoon grapeseed oil and salt and pepper to taste.
- Grill until ears are slightly browned, about 7 minutes; remove, and cool.
- Remove corn kernels and place in a large bowl with tomatoes, onion, and bell pepper.
- In a small bowl, mix remaining oil, vinegar, lime juice, and honey. Toss with the salad.
Sat. Fat (grams)1
Did you make this recipe?
- Tina Gowin Carlucci, RDN, owner of Gowin Nutrition
- Judy Barbe, RD, author of Your 6-Week Guide to LiveBest
- Christy Brissette, MS, RD, author of Everyday Low Carb
- Abbey Sharp, RD, author of The Mindful Glow Cookbook
- Jessica Cording, MS, RD, author of The Little Book of Game Changers
- Jessica Levinson, MS, RDN, author of 52-Week Meal Planner
- Katie Sullivan Morford, MS, RD, author of Prep: The Essential College Cookbook
- Mandy Enright, MS, RDN, RYT, creator of the blog Nutrition Nuptials
- Alison Friesen, RD, owner of Alison Friesen Nutrition
- Elizabeth Shaw, MS, RDN, CLT, co-author of Fertility Foods
- Lauren Harris-Pincus, MS, RDN, author of The Protein-Packed Breakfast Club
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