Grilled Corn Salad with Cilantro Lime Vinaigrette
Grilled Corn Salad with Cilantro Lime Vinaigrette
Fresh grilled summer corn comes together with a vegetable medley and a bright vinaigrette to create the perfect side dish.
- Total Time21 minutes
-
Yield
6
- DifficultySimple
Submitted by
Ingredients
- 3 Tablespoons 45 ml extra virgin olive oil
- 1 lime, peeled, quartered
- 1 small garlic clove, peeled
- ½ cup 10 g fresh cilantro leaves, approx. ¼ bunch
- ¼ teaspoon kosher salt, optional
- 1 teaspoon honey
- 4 ears of corn, husked
- 1 cup 150 g mixed cherry tomatoes, halved
- 2 green onions, roots trimmed, sliced finely
- 1 120 g avocado, peeled, pitted, diced
- ¼ cup fresh cilantro leaves, chopped finely
- 1 fresno chili or jalapeño pepper, minced
- 3 ounces 90 ml extra virgin olive oil
- 2 limes, peeled, halved
- 1 small garlic clove, peeled
- 1 cup 20 g fresh cilantro leaves, approx. ½ bunch
- ½ teaspoon kosher salt, optional
- 2 teaspoons honey
- 4 ears of corn, husked
- 1 cup 150 g mixed cherry tomatoes, halved
- 2 green onions, roots trimmed, sliced finely
- 1 120 g avocado, peeled, pitted, diced
- ¼ cup fresh cilantro leaves,chopped finely
- 1 fresno chili or jalapeño pepper, minced
- ½ cup 120 ml extra virgin olive oil
- 3 limes, peeled, halved
- 2 small garlic cloves, peeled
- 1½ cups 40 g fresh cilantro leaves, approx. 1 bunch
- ¾ teaspoon kosher salt, optional
- 1 Tablespoon honey
- 4 ears of corn, husked
- 1 cup 150 g mixed cherry tomatoes, halved
- 2 green onions, roots trimmed, sliced finely
- 1 120 g avocado, peeled, pitted, diced
- ¼ cup fresh cilantro leaves, chopped finely
- 1 fresno chili or jalapeño pepper, minced
- ½ cup 120 ml extra virgin olive oil
- 3 limes, peeled, halved
- 2 small garlic cloves, peeled
- 1½ cups 40 g fresh cilantro leaves, approx. 1 bunch
- ¾ teaspoon kosher salt, optional
- 1 Tablespoon honey
- 4 ears of corn, husked
- 1 cup 150 g mixed cherry tomatoes, halved
- 2 green onions, roots trimmed, sliced finely
- 1 120 g avocado, peeled, pitted, diced
- ¼ cup fresh cilantro leaves, chopped finely
- 1 fresno chili or jalapeño pepper, minced
Directions
-
1. Grill the corn cobs over a hot grill, rotating often until all sides are lightly charred and cooked. Remove and allow to cool.
2. Place the first six ingredients, through the honey, into the Vitamix container in the order listed and secure the blade base.
3. Start the machine on its lowest speed, then slowly increase to its highest speed. Blend for 30 seconds or until desired consistency is achieved.
4. Carefully cut the kernels off the corn and add to a large mixing bowl. Combine with scallions, cherry tomatoes, chopped cilantro, fresno pepper, and desired amount of vinaigrette, mixing well to combine. Serve immediately.
-
1. Grill the corn cobs over a hot grill, rotating often until all sides are lightly charred and cooked. Remove and allow to cool.
2. Place the first six ingredients, through the honey, into the Vitamix container in the order listed and secure the blade base.
3. Start the machine on its lowest speed, then slowly increase to its highest speed. Blend for 30 seconds or until desired consistency is achieved.
4. Carefully cut the kernels off the corn and add to a large mixing bowl. Combine with scallions, cherry tomatoes, chopped cilantro, fresno pepper, and desired amount of vinaigrette, mixing well to combine. Serve immediately.
-
1. Grill the corn cobs over a hot grill, rotating often until all sides are lightly charred and cooked. Remove and allow to cool.
2. Place the first six ingredients, through the honey, into the Vitamix container in the order listed and secure the blade base.
3. Start the machine on its lowest speed, then slowly increase to its highest speed. Blend for 30 seconds or until desired consistency is achieved.
4. Carefully cut the kernels off the corn and add to a large mixing bowl. Combine with scallions, cherry tomatoes, chopped cilantro, fresno pepper, and desired amount of vinaigrette, mixing well to combine. Serve immediately.
-
1. Grill the corn cobs over a hot grill, rotating often until all sides are lightly charred and cooked. Remove and allow to cool.
2. Place the first six ingredients, through the honey, into the Vitamix container in the order listed and secure the blade base.
3. Start the machine on its lowest speed, then slowly increase to its highest speed. Blend for 30 seconds or until desired consistency is achieved.
4. Carefully cut the kernels off the corn and add to a large mixing bowl. Combine with scallions, cherry tomatoes, chopped cilantro, fresno pepper, and desired amount of vinaigrette, mixing well to combine. Serve immediately.
Nutrition
Chef's Note
- Corn is indeed an incredibly nutrient dense vegetable. So, sit back, relax, and enjoy this summer delight!
- We like to add about ½ cup (120ml) of vinaigrette to this salad so the freshness of the summer vegetables can shine, but feel free to add any amount you desire!
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