Grilled Corn Salad (Print-Friendly Version)

Grilled corn, tomatoes, and herbs tossed in lime dressing—an easy side for outdoor entertaining.

# Ingredients:

→ Salad

01 - 6 ears fresh sweet corn
02 - ¼ cup olive oil
03 - Salt and pepper, to taste
04 - 1 green bell pepper, diced
05 - 1 cup cherry or grape tomatoes, quartered
06 - ½ cup red onion, diced
07 - ¼ cup fresh herbs, chopped (parsley, chives, cilantro, dill, or basil)

→ Dressing

08 - Juice from 2 limes (about ¼ cup)
09 - 2 tablespoons extra-virgin olive oil
10 - ½ teaspoon salt, more to taste
11 - ½ teaspoon freshly ground black pepper, more to taste

# Steps:

01 - Preheat the grill to medium heat and lightly oil the grill grates.
02 - Brush the olive oil on the corn and season with salt and pepper.
03 - Cook on the grill, turning occasionally, until the corn is tender and char marks are visible.
04 - Remove the corn from the grill and set aside while you cut the other ingredients.
05 - Slice the kernels from the corn cob and add the corn to a large bowl.
06 - Add the diced bell pepper, quartered tomatoes, and diced red onion to the bowl. Toss together.
07 - Gently stir in the chopped fresh herbs.
08 - Mix the lime juice, olive oil, salt, and pepper in a small bowl.
09 - Pour the prepared dressing over the salad mixture and toss to coat.
10 - Cover the salad and place it in the refrigerator for at least 30 minutes or up to 24 hours before serving.

# Notes:

01 - Store leftovers in an airtight container in the refrigerator.

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