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Summer Grilled Corn Salad with Chili Lime Dressing


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Serves 6-8, as a side

  • 2 tablespoons red wine vinegar

  • 2 tablespoons cold water

  • ½ teaspoon granulated sugar

  • ¼ teaspoon kosher salt, plus more dressing

  • ½ red onion, thinly sliced and then halved

  • 6 ears of corn, shucked

  • 1 tablespoon butter, room temperature

  • 2 tablespoons mayonnaise

  • 3 tablespoons plain yogurt

  • 4 tablespoons lime juice (about 2 whole limes)

  • ½ teaspoon smoked paprika

  • ½-1 teaspoon chili powder

  • ¼ teaspoon cumin

  • Pepper

  • 1 green onion (4-5 tablespoons), thinly sliced

  • 4-5 tablespoons feta cheese, crumbled

  • ½ cup cilantro, coarsely chopped


  1. In bowl or plastic container, combine the red wine vinegar, cold water, ¼ teaspoon salt, and sugar. Mix together until salt and sugar has dissolved. Add in the red onions and mix to combine. If you’re using a plastic container, put the lid on and shake everything up. If you can let it sit in the fridge for 1-2 hours, the onions will be more pickled, but if not, it will just be very lightly pickled, but you can use it.

  2. Heat a grill to medium high heat. Lightly butter the outside of all of the corn. Once the grill is hot, add the corn parallel with the grates. Cook corn until it starts charring in spots all over, turning as needed. This could take 30 minutes, depending on how charred you want your corn. Set aside and let cool.

  3. As the corn is grilling, in a medium mixing bowl, combine the mayonnaise, yogurt, lime juice, paprika, chili, cumin, and salt and pepper, to taste. Set aside.

  4. Once the corn is done cooling, hold the corn by the shank, with the shank facing up, and the tip of the corn pointing down. Take a knife and cut down. I do this step with the corn in a bowl so that when you cut down, the corn kernels fall right into the bowl.

  5. Once all of the corn is in the bowl, add the chili lime dressing and mix everything together. Mix in the green onions, crumbled feta cheese, and cilantro.

  6. Whenever you’re done pickling the red onions, drain the liquid away and add the onions to the corn salad. Mix everything together well.

  7. Enjoy!

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