A Cut Above: Chef Jonathan’s Grilled Corn Summer Salad 

YUMA, Ariz. (KYMA, KECY) - Are you looking for a way to refresh that summer barbecue menu? Look no further I have a perfect grilled corn salad that have you asking for more!

Ingredients:

• For the Salad:

  • 4 ears of corn, husked

  • 1 pint of grape tomatoes or cherry tomatoes, halved

  • 1 ripe avocado, diced

  • 1 small red onion, finely chopped (optional)

  • 1/2 cup fresh cilantro, chopped

  • Salt and pepper to taste

• For the Cilantro Lime Vinaigrette:

  • 1/4 cup olive oil

  • Juice of 2 limes

  • 1 tablespoon honey or agave syrup (optional)

  • 1/4 cup fresh cilantro, chopped

  • Salt and pepper to taste

Instructions:

1. Grill the Corn:

   Preheat your grill to medium-high heat. Place the husked corn directly on the grill. Grill for about 10-15 minutes, turning occasionally until the corn is charred and tender.

   Remove from the grill and let it cool. Once cooled, cut the kernels off the cob and set aside.

2. Prepare the Vinaigrette:

   In a small bowl or jar, whisk together the olive oil, lime juice, honey (if using), chopped cilantro, salt, and pepper until well combined.

3. Assemble the Salad:

   In a large bowl, combine the grilled corn kernels, halved grape or cherry tomatoes, diced avocado, chopped red onion (if using), and cilantro.

Drizzle the cilantro lime vinaigrette over the salad and gently toss to combine. Season with additional salt and pepper to taste.

4. Serve:

   Enjoy the salad immediately, or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld. It can be served as a side dish or a light main course.

This salad is best enjoyed fresh but can be stored in the refrigerator for a day.

Provecho 

Chef Jonathan Palacio