The ideal summer salad, this quick-to-make grilled corn salad is completely addicting. To achieve the finest outcomes, it is produced using natural, fresh ingredients. Enjoy with any main dish as a side. Try it with oven-grilled or jerked chicken from Mexico.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 ears fresh corn
- 1 cup quartered cherry tomatoes
- 1 small red onion, diced
- 1 medium jalapeno pepper, diced
- 1 medium lime, juiced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- salt to taste
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook the corn on the preheated grill, turning often to ensure even cooking, until browned, about 10 minutes.
- Using a sharp knife, shuck the corn and toss the cobs. Place the corn in a large mixing bowl.
- Transfer tomatoes, onion, jalapeno, lime juice, oil, cumin, paprika, and salt to the bowl; mix to combine.