Grilled Corn Salad with TABASCO® Infused Lime Vinaigrette is a bright and fresh addition to any meal or dinner party. This dish is an amazing blend of colors, textures, and flavors. Each bite is better than the last! This post is sponsored by TABASCO®.
GRILLED CORN SALAD
It’s late summer/early fall and the sweet corn is plentiful, affordable, and absolutely delicious! I don’t even feel that the corn in this salad needs a ton of cooking, I love the little extra crunch that comes with just grilling it long enough to char the kernels. I try to keep my grill really hot (around 450-500 degrees F) and set up for grilling on the grates right over that hot fire. The corn only takes a couple of minutes to start roasting.
Once that corn is grilled, it’s time to cut it off the cob. I usually hold the corn vertically and slice straight down the side. Make sure to run your knife down the cob after slicing to get all of that sweet corn milk and dump it all in a big salad bowl. Once your corn is ready, it’s all just chopping and adding in the rest of the delicious vegetables. You’ve got sweet bell peppers, punchy red onions, tart cherry tomatoes, fresh cilantro, and creamy avocado to round it all out.
TABASCO® INFUSED LIME VINAIGRETTE
Now that all of your lovely vegetables are ready, it’s time to bring the dish together with a tasty TABASCO® Infused Lime Vinaigrette. For this dressing, I used TABASCO® Chipotle Sauce as the base and balanced that smoky heat with honey, fresh lime juice, and a little kick of garlic. It is a great complement to all of the flavors we’ve got going on in the salad.
GRILLED CORN SALAD RECIPE
- 6 ears corn
- 1/2 red onion diced
- 1 orange bell pepper diced
- 1 avocado diced
- 1 bunch cilantro chopped
- 1 cup cherry tomatoes halved
- 1/2 cup avocado oil
- 2 limes juiced
- 1 teaspoon garlic minced
- 1 Tablespoon TABASCO® Chipotle Sauce
- 1 Tablespoon honey
- salt and pepper to taste
Preheat your grill to high. Remove any leaves or silk from the corn. Place the corn on the grill and roast for 7-10 minutes, turning frequently, until the outside of the corn is lightly charred.
Allow the corn to cool completely. Cut off all of the corn kernels and dump them into a large bowl.
Add the onion, bell pepper, avocado, cherry tomatoes and cilantro to the corn and toss gently to combine. Set aside.
Combine all of the ingredients for the TABASCO lime vinaigrette 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. Great as a side dish or even with chips!