Grilled Corn Salad Recipe
You know spring is in the air when you start to see fresh corn on the cob in the markets. I’m so excited to start making grilled corn salads with herby cilantro and a creamy dressing of mayo, lime and tajin. I’m also fond of making an Israeli salad and tossing in grilled corn and avocado.
– Rachel
6 ears of corn
3 Roma tomatoes, cut in a small dice
3 Persian cucumbers, cut in a small dice
1 Tbsp avocado oil
1 cup mayonnaise
3-4 juicy limes
1 bunch chopped cilantro
1 Tbsp Tajin seasoning
Salt to taste
Remove the husks and silks from the corn. Grill on high heat, turning every 3 to 4 minutes until lightly charred on all sides. Remove from the heat and let stand until cool enough to handle.
Place the corn on a cutting board and cut the kernels from the cob. Place in a large bowl.
Add the tomatoes and cucumbers.
In a food processor or blender, combine mayonnaise, lime juice, half the chopped cilantro and tajin. Taste and adjust the seasonings by adding salt or lime juice, as necessary.
Add the dressing and the rest of the chopped cilantro to the grilled corn and mix until the dressing is fully combined.
Place in a serving bowl and top with an additional sprinkling of Tajin.
Serve with shredded beef and warm tortillas and enjoy!
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
