Grilled Corn and Tomato Salad with Cilantro Lime Dressing
A fresh, easy-to-make grilled corn and tomato salad tossed with a zesty cilantro lime dressing, perfect as a light lunch side or a vibrant addition to any meal.
Ingredients
Check ingredients as you go.
- Salad
- Dressing
Let’s make it
Grilling
Preheat the grill to medium-high heat.
Grilling
Place the corn ears on the grill and cook, turning occasionally, until charred and tender, about 8-10 minutes.
Preparation
Remove the corn from the grill and let it cool slightly. Then, cut the kernels off the cob by standing each ear upright and slicing downward with a sharp knife.
Salad Assembly
In a large bowl, combine the grilled corn kernels, halved cherry tomatoes, and thinly sliced red onion.
Dressing
In a small bowl, whisk together the chopped cilantro, lime juice, olive oil, honey (if using), salt, and black pepper until emulsified.
Final Assembly
Pour the dressing over the salad ingredients and toss gently to combine. Adjust salt and pepper to taste.
Serving
Serve immediately or chill in the refrigerator for 15 minutes to allow flavors to meld before serving.
Tips & notes
For extra flavor, char the corn slightly more on the grill for a smoky taste. You can add diced avocado or crumbled feta cheese for variation. Use fresh lime juice and fresh cilantro for best results.
Saving it for later
Store leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness. The salad is best eaten fresh but can be chilled.
Reheating
This salad is best served cold or at room temperature. Do not reheat.
