Ingredients
Scale
- 2 cups corn kernels (1 cup grilled, 1 cup raw)
- 1 large red bell pepper, diced
- 1 large red onion, diced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 large tomatoes, diced (optional)
Instructions
- Preheat your grill to medium-high heat. Husk the corn and grill for 10-12 minutes, turning every 2-3 minutes, until lightly charred. Let cool.
- Once cool enough to handle, remove the kernels from the cob and set aside.
- In a large bowl, combine the grilled corn kernels, raw corn kernels, diced red bell pepper, and diced red onion.
- In a small bowl, whisk together the lime juice, cumin, salt, and pepper.
- Slowly pour the olive oil into the lime juice mixture, whisking constantly to emulsify.
- Pour the dressing over the corn mixture and toss to coat.
- Stir in the chopped cilantro.
- Taste and adjust the seasoning as needed.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
Use the freshest ingredients possible for maximum flavor. Adjust lime juice to taste and consider adding diced tomatoes or avocado for extra texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg