Description
This 5-ingredient grilled corn salad is the ultimate budget-friendly Labor Day side. Sweet, smoky, and ready in 20 minutes, it is perfect for feeding a crowd without breaking the bank.
Ingredients
Scale
- 4 ears fresh corn on the cob
- 1 small red onion
- 1/2 cup fresh cilantro, packed
- 2 medium limes
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1/2 teaspoon chili powder or red pepper flakes (optional)
Instructions
- Shuck the corn, remove silk, rinse, and pat dry thoroughly. Brush ears lightly with olive oil.
- Preheat grill to medium-high heat (about 400°F). Grill corn for 10-15 minutes, turning occasionally, until tender and charred in spots.
- Let corn cool slightly. Stand an ear upright in a large mixing bowl and slice down the side to remove kernels. Repeat with remaining ears. Scrape cobs with the back of the knife to release corn milk.
- In a small bowl, whisk together lime juice, minced garlic, olive oil, salt, pepper, and chili powder until emulsified.
- Add chopped red onion and cilantro to the bowl of corn. Pour vinaigrette over everything and toss gently to coat. Taste and adjust seasoning. Serve immediately or refrigerate to let flavors meld.
Notes
If corn is out of season, substitute with 2 cups of thawed frozen corn. For best char, ensure corn is dry before grilling. If meal prepping, hold off on adding salt until just before serving to prevent sogginess. The salad tastes better the next day as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 85
- Sugar: 3
- Sodium: 150
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 12
- Fiber: 2
- Protein: 2
Keywords: grilled corn salad, budget-friendly side dish, Labor Day recipes, vegan side dish, gluten-free salad, easy summer recipes, 5-ingredient recipes