Grilling the corn caramelizes the flavors, which takes this tasty side dish up a notch.
Grilled Corn Salad
Serves: 6
Ingredients
- 4 ears corn, shucked
- 1 (8-ounce) container assorted cherry tomatoes, halved
- 1 (5-ounce) package baby arugula
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 English cucumber, cut into half-moon slices
- 1⁄2 cup chopped fresh basil
- 1⁄3 cup crumbled feta cheese
- 1⁄3 cup sliced red onion
- 3 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh thyme
- 1⁄4 cup olive oil
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon lime zest
- 1⁄3 cup fresh lime juice
- 2 tablespoons fresh lemon juice
- 2 teaspoons minced garlic
- 3⁄4 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
Instructions
- Heat a large cast-iron grill pan over medium-high heat. Add corn; cook, turning frequently, until charred on all sides, about 8 minutes. Let cool slightly; cut kernels off cobs, and place in a large bowl. Add tomatoes, arugula, bell peppers, cucumber, basil, feta, onion, mint, and thyme, tossing until combined.
- In a small bowl, stir together oil, mustard, lime zest and juice, lemon juice, garlic, salt, and black pepper until combined. Add desired amount of dressing to corn mixture, tossing until combined.
