Grilled Corn Salad with Cilantro Vinaigrette
This dish will be a delicious addition to any cookout menu.
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
Instead of serving corn on the cob, mix the grilled kernels with a bright cilantro vinaigrette.
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Ingredients
- 6
ears of corn, shucked
- 1
large sweet onion, cut into 1/2-inch-thick rings
- 1/2 cup
olive oil, plus more for brushing
Kosher salt and black pepper, to taste
- 1/3 cup
fresh lime juice (from 2 to 3 limes)
- 1 1/2 cups
fresh cilantro
- 2
avocados, chopped
- 2
yellow tomatoes, chopped
- 1
15-ounce can pinto beans, drained and rinsed
- 1/4 cup
pimientos, finely chopped
Directions
- Step 1Preheat a grill to medium high. Brush the corn and onion rings with olive oil and season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, about 8 minutes for the onion rings and about 10 minutes for the corn. Set aside to cool.
- Step 2Combine the lime juice and 3/4 cup cilantro in a blender and pulse until chunky. With the blender running, pour in the olive oil in a slow, steady stream to make a thick dressing. Season with salt and pepper.
- Step 3Cut the corn off the cobs and roughly chop the onion. Combine in a large bowl with the avocados, tomatoes, beans and pimientos. Roughly chop the remaining 3/4 cup cilantro and add to the bowl. Drizzle with the dressing and toss well. Season with salt and pepper, if needed.
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