Grilled Corn Salad with Honey-Lime Dressing

This Mexican style summer recipe is one of the best grilled dishes! The Honey Lime Grilled Corn Salad can be served hot or cold.

 

Helpful kitchen tools:

Corn cob holders

Silicone brush

Small glass bowls

Large glass bowl

 

Ingredients:

  • 3 ears of corn, husked with silks removed
  • 2 Tbsp + 1 tsp grapeseed oil, divided
  • Black pepper and salt
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1 green bell pepper, diced
  • 1 tsp red wine vinegar
  • 2 tsp lime juice
  • 1 tsp honey

 

Directions:

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.

 

This Mexican style summer recipe is one of the best grilled dishes! The Honey Lime Grilled Corn Salad can be served hot or cold.

 

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Amy Gorin is a Registered Dietitian Nutritionist, media personality, and writer in the NYC area.