Best Grilled Street Corn Salad With Cumin Lime Vinaigrette Recipes

GRILLED CORN SALAD WITH LIME VINAIGRETTE

Grilled Corn Salad with Lime Vinaigrette image

Provided by Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

6 ears corn, husks and silk removed
1 cup cherry tomatoes, halved
1 avocado, diced
1 orange bell pepper, seeded and diced
1/2 red onion, diced
1 bunch fresh cilantro, chopped
1/2 cup avocado oil
1 tablespoon honey
1 tablespoon hot sauce
1 teaspoon garlic, grated
2 limes, juiced
Kosher salt and freshly ground black pepper

Steps:

Preheat the grill to high heat.
Place the corn on the grill and roast, turning frequently, until the outside of the corn is lightly charred, 7 to 10 minutes. Allow the corn to cool completely. Cut the corn kernels off the cobs and dump them into a large bowl.
Add the cherry tomatoes, avocado, bell pepper, onion and cilantro to the corn and toss gently to combine. Set aside.
For the dressing, combine the avocado oil, honey, hot sauce, garlic, lime juice, salt and pepper in a small bowl, whisking to dissolve the honey and salt. Pour over the salad and toss gently to combine. Refrigerate until ready to serve. Serve as a side dish or with chips.

CORN SALAD WITH LIME VINAIGRETTE

Corn Salad with Lime Vinaigrette image

I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.

Provided by Jen

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

1 (14.5 ounce) can whole kernel corn, drained
2 tomatoes, diced
1 avocado, diced
½ white onion, diced
1 jalapeno pepper, or more to taste, seeded and diced
½ cup chopped fresh cilantro
¼ cup olive oil
1 lime, juiced
salt and ground black pepper to taste

Steps:

Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.9 g, Fat 11 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 156.8 mg, Sugar 3.2 g

GRILLED CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE

Grilled Corn and Black Bean Salad With Basil-Lime Vinaigrette image

A delicious summer salad! I use a bit less of the cumin for my family's taste. I have used the frozen corn with good results as well. The flavors mix SO well together, make sure you give them a chance to marry. Prep time does not include the chilling time. Adapted from Food Network, the Giada Show. Hope you enjoy!

Provided by Scoutie

Categories Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 ears fresh corn or 1 cup frozen corn, thawed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 mango, peeled, seeded, and cut into 1/2-inch pieces
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaf
1 teaspoon ground cumin
1/3 cup extra virgin olive oil
kosher salt & freshly ground black pepper

Steps:

For the salad:
Preheat a gas or charcoal grill.
Peel back the corn husks. Remove the silks and replace the husks.
Soak the corn in cold water for 30 minutes.
Drain and place on the grill for 10 to 15 minutes.
Cool completely and remove the husks.
Using a sharp knife, remove the corn kernels.
In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
For the vinaigrette:
In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin.
Slowly add the oil, whisking constantly until the mixture thickens.
Season with salt and pepper, to taste.
Pour the vinaigrette over the salad and toss well.
Refrigerate for 1 hour, and toss again, before serving.