One of my favourite things about Summer, is corn season, and I’m impatiently waiting for it to arrive here in Ontario. I can see the crops almost ready when we travel to our Trailer, and I’m so looking forward to buying it fresh from the fields from our local farmers in August. Until then, I still try to buy fresh, as there is no comparison in flavour to either frozen or canned, even if it did have to travel to get here.
In season, I can just eat corn on the cob for dinner, with butter, salt and pepper, that’s it…. even better if it’s grilled on the BBQ. The grilling process brings out the sweetness and the light char from the BBQ adds such a nice touch of smokiness. This Grilled Corn Salad is best made with fresh corn on the cob, but you could in a pinch use frozen. I’ve found a nice brand locally that has added diced Jalapeno in it if you’re looking for convenience. I don’t recommend canned, as it’s just not got enough flavour or the right texture.
Grilled Corn Salad with Cilantro Lime DressingPrint Pin Rate
- Grilled Corn Salad
- 5 whole corn on the cob grilled
- 2 whole tomatoes seeded and diced
- 1 whole English cucumber diced
- 1/2 medium jalapeno seeded and finely diced
- *** Cilantro Lime Dressing ***
- 1/4 cup olive oil
- 1/4 cup fresh cilantro chopped
- 2 Tbsp balsamic vinegar
- 1 Tbsp fresh lime juice
- 1 tsp honey
- 1 clove garlic chopped
- salt & pepper to taste
Grilling the Corn on the Cob:
- Shuck and remove the corn silk from corn. Combine olive oil and salt in pepper in a small bowl, baste ears of corn liberally. Place the corn on your BBQ, Grill Pan or directly on your gas stove burner. Grill until roasted on all sides, about 2-3 minutes per side depending on how hot your BBQ is.
To Make the Salad:
- In a large mixing bowl, slice the kernels off each ear of grilled corn, discard the cobs. To the roasted corn kernels add, cucumber, tomato and jalapeno. Pour in Cilantro Lime Dressing and mix well.
To make the dressing:
- Place all dressing ingredients in a blender.