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in the kitchen: grilled corn salad with chili lime vinaigrette

Corn Salad_3_Compressed

I’ve been thinking about corn salad for months, and when I heard that fresh Kahuku corn was starting to show up in the markets, we headed straight for the KCC Farmers’ Market and grabbed a few ears. Using a Williams-Sonoma recipe as a starting point, I customized based on our favorite flavors and the fresh herbs we had in the house.

Grilling the corn with the husks on gives the kernels a toasty flavor (some of them even came out slightly blackened, yum). The lime vinaigrette is a nice counterpoint to the sweetness of the corn, and chili powder and cayenne add just a touch of heat. When tossed with red onion, tomatoes, feta cheese and fresh herbs, this is a perfect summer salad for weekend barbeques.

Grilled Corn Salad
Serves 6-8

6 ears of corn, outer husks removed (leave a couple of layers on)
1 c cherry tomatoes, stemmed and quartered
1/2 c red onion, finely diced
1/2 c feta cheese, crumbled
1 tbs fresh thyme or lemon thyme, chopped, woody stems removed
1 tbs fresh basil, stemmed and chopped

chili lime vinaigrette
juice of 4 limes (about 1/2 cup)
1/4 c olive oil
1/4 c red wine vinegar
splash of orange juice
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp cayenne
dash turmeric
salt and pepper

1. Combine the lime juice, olive oil, vinegar, orange juice, and spices in a bowl. Whisk until combined. Season to taste with salt and pepper. Set aside (preferably in the fridge).

2. Remove the outer husks from the corn, leaving on a couple of layers. Grill over medium-high heat for 20-30 minutes, until husks are brown and corn is cooked through. Allow to cool.

3. Remove and discard the husks. Use a knife to slice the kernels from the cob. Place corn in a large mixing bowl and break up any kernels that are stuck together.

4. Add the tomatoes, red onion, crumbled feta, thyme and basil. Whisk the dressing and stir in enough to coat. (You may have a little extra dressing…I like to save it for leftovers, since cold salads sometimes soak up lots of the dressing in the fridge.)

5. Season with salt and fresh black pepper. Serve chilled or at room temperature.

Linked up at DIY by Design, This Chick Cooks, The Shabby Chic Cottage, Remodelaholic, Funky Junk Interiors, Centsational Girl and the Blogger Block Party

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4 Comments Post a comment
  1. You are a girl after my own heart! You love pesto and corn salad! Yummers! Thanks for stopping by the blog the other day. I am going to try the pesto out with some Italian parsley as you suggested.

    June 2, 2011
    • Thanks for stopping by, Courtney! We actually just made some arugula pesto this week! Love it…it’s definitely one of my favorite pasta dishes. The arugula we had this time was local baby arugula and the pesto came out BRIGHT GREEN! Super fresh and yummy.

      June 2, 2011
  2. That salad looks so tasty. I bet the grilled corn makes it extra yummy. Thanks for sharing your delicious salad at These Chicks Cooked, Wednesday. Hope to see you again soon :)
    Katie

    June 6, 2011
  3. May 31, 2014

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