Yesterday, I scored some fresh corn at the farmer's market. Even though it's only March, I couldn't resist buying a couple of ears of corn to make a huge salad with corn. I love corn, especially cooked on the grill and charred to perfection. In fact, I have a secret way of grilling my corn on the cob. Instead of grilling in the husks, I peel my corn on the cob and marinate it overnight.
I bet you didn't know corn is like a sponge. Whatever flavor you marinate corn in, it absorbs it and grills into the kernels. So although I planned to make a salad from dinner, it turned into a salad with corn as its highlighted feature.
Every salad needs a feature, and this bad boy is all about corn.
What ingredients are in a salad with corn?
- Arugula
- Romaine
- Purple Cabbage
- Cilantro
- Cucumber
- Tomatoes
- Red Bell Pepper
- Cucumber
- Red Onion
- Pinto Beans
- Corn
How to grill and char the corn
As I said, grilling corn is a great way to prepare and char it. Why char the corn? Because a lightly charred exterior with a smoky flavor and juicy filling is divine. And, it's simple!
Although grilled corn works for this recipe, I wanted the charred flavor of the corn. And, believe it or not, there is a method to charring corn.
As simple as it is, many people char their corn too much, which results in inedible corn. The trick, however, is in the temperature and turning the corn continuously while cooking.
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To prepare corn, carefully remove the husks and silk.
- Preheat the grill to medium-high; hot heat is important!
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Grill corn over the grill's hot side, frequently turning, every minute or so for about 20 minutes or until done. For less char, grill over the grill's cooler side for approximately 30 minutes, turning as frequently.
Once the corn is cooled and cut, place it in a bowl, and add the other ingredients.
Salal with corn and lemon basil dressing
A combination of citrus and fresh basil brings all these flavors together in one fabulous bowl to dress this corn salad recipe.
Lemon Basil Dressing
- Blanched Almonds
- White Vinegar
- Fresh Basil
- Water
- Maple Syrup
- Lemon
- Lemon Zest
- Garlic
Not only is the salad with corn hearty and smoky, but it's also full of beans, and greens, and everything vegetable. There's nothing better than a meal that checks all the boxes.
Alternative oil-free dressing options:
If you're allergic to nuts, give these oil-free dressings a try.
- Quinoa Greek Salad with OMG Oil-Free Dressing
- Italian Dressing
- Yogurt Dressing Recipe
- Citrus Dressing for Salads
- Maple Dijon Dressing
- Vegan Ingredient Salad with Champagne Vinaigrette Tahini Dressing
Salads don't have to be boring; instead, make your salads full and fabulous
- Asparagus Salad
- Antipasto Salad
- Beet Salad
- Arugula Salad
- Chickpea Pasta Salad
- Cucumber Tomato Salad
- Panera Spicy Thai Salad
- Quinoa and Kale Salad
- Brussel Sprout and Kale Salad
📖 Recipe
Salad with Corn
Equipment
Ingredients
Marinated Charred Corn
- 2 ears of corn on the cob
- 3 Tablespoons lemon juice
- 2 teaspoons cumin
- 1 teaspoon salt
Salad Ingredients
- 8 ounces arugula
- 1 head Romaine Lettuce chopped
- ½ cup chopped cilantro
- 1 cup purple cabbage chopped
- 1 red onion sliced into thin strips
- 1 English cucumber sliced and cut in half
- 1 red bell pepper cut into bite-sized pieces
- 1 pint tri-colored grape tomatoes or cherry tomatoes
- 15 ounces pinto beans rinsed, and drained
Lemon Basil Dressing
Instructions
Charred marinated corn
- Remove the husks and silk from the corn on the cob
- Place the corn in a Ziplock bag and add lime juice and seasonings.
- Shake the bag and place it in the refrigerator overnight.
- Preheat the grill to medium-high; hot heat is important!
- Grill corn over the grill's hot side, frequently turning, every minute or so for about 20 minutes or until done.
- For less char, grill over the grill's cooler side for approximately 30 minutes, turning as frequently.
- Allow cooling before cutting the corn from the cob.
Lemon Basil Dressing
- Combine all the ingredients in a high-speed blender and blend until smooth.
- Place in the refrigerator until ready to serve.
Prepare the salad
- Toss the arugula, chopped Romaine, and purple cabbage in a large bowl.
- Add the pinto beans, red bell pepper, cilantro, red onion, cucumbers, and tomatoes.
- Add the cooled charred corn to the salad.
- Toss the ingredients together,
- Toss with thelemon basil dressin or serve the dressing on the side.
Notes
-
To prepare corn, carefully remove the husks and silk.
- Preheat the grill to medium-high; hot heat is important!
-
Grill corn over the grill's hot side, frequently turning, every minute or so for about 20 minutes or until done. For less char, grill over the grill's cooler side for approximately 30 minutes, turning as frequently.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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