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As summer approaches, the desire for fresh, vibrant dishes becomes paramount, and there's no better way to celebrate the season than with a Fiesta Grilled Corn Salad. This lively dish is not only brimming with color but also packed with flavor, making it an ideal addition to any summer gathering, barbecue, or picnic. The combination of fresh ingredients creates a delightful medley that caters to various dietary preferences, from vegetarian to gluten-free. What makes this salad particularly appealing is its ease of preparation; in just a few simple steps, you can elevate any meal into a fiesta of flavors.

Grilled Corn Salad

Celebrate summer with a vibrant Fiesta Grilled Corn Salad, perfect for barbecues and picnics! This colorful dish features grilled corn, crisp vegetables, zesty lime, and optional jalapeños for a flavorful kick. Easy to make and packed with nutrients, it’s vegetarian and gluten-free. The fresh ingredients come together in a delightful combination that impresses at any gathering. Enjoy a burst of flavor that will elevate your summer meals!
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Ingredients
  

4 large ears of fresh corn, husked

1 red bell pepper, diced into 1-inch pieces

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

1 small jalapeño, seeded and minced (for those who enjoy some heat)

1 ripe avocado, diced

1/4 cup fresh cilantro, roughly chopped

Juice of 2 limes (about 1/4 cup)

3 tablespoons extra virgin olive oil

Salt and pepper, to taste

Crumbled feta cheese, for garnish (optional)

Instructions
 

Prepare the Corn: Begin by preheating your grill to medium-high heat. Once hot, place the husked corn directly onto the grill grates. Grill the corn for about 10-15 minutes, rotating occasionally, until the kernels are nicely charred all over. Once grilled, carefully remove the corn from the grill and set it aside to cool slightly.

    Chop the Veggies: While the corn is cooling, take this time to prepare your vegetables. Dice the red bell pepper into bite-sized pieces, finely chop the small red onion, slice the cherry tomatoes in half, and mince the jalapeño, reserving it for those who prefer a spicy kick.

      Combine Ingredients: Once the corn has cooled enough to handle, use a sharp knife to carefully cut the kernels off the cob. In a large mixing bowl, combine the grilled corn kernels with the diced red bell pepper, chopped red onion, halved cherry tomatoes, minced jalapeño, and chopped cilantro. Toss to mix well.

        Dress the Salad: In a separate small bowl, whisk together the fresh lime juice, olive oil, and a pinch of salt and pepper. Taste the dressing before pouring it over the salad, making adjustments as needed. Once satisfied with the flavor, drizzle the dressing over the mixed salad ingredients and gently toss to ensure everything is evenly coated.

          Add Avocado: Just before serving the salad, fold in the diced avocado carefully to keep the pieces intact. Taste the salad one final time for seasoning and adjust with more salt and pepper, if necessary.

            Serve: Transfer the colorful salad to a large serving dish or individual bowls. If desired, sprinkle crumbled feta cheese on top for an extra burst of flavor. The salad can be served right away for a fresh crunch or chilled in the refrigerator for about 30 minutes to enhance the flavors.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings