Description
A vibrant, zesty salad featuring grilled corn, red bell peppers, and a creamy lime dressing. Perfect for barbecues or as a light lunch, this easy-to-make dish combines sweet, tangy, and crunchy textures with fresh herbs.
Ingredients
4 ears of fresh corn, husks removed
1 red bell pepper, finely diced
1/2 red onion, finely chopped
1/2 cup mayonnaise
2 tablespoons lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped fresh cilantro
1 cup cubed red bell pepper
1 avocado, diced (optional)
1 cup crumbled cotija cheese (optional, substitute with feta if non-halal cream cheese)
Instructions
Grill corn ears over medium-high heat until kernels are tender and slightly charred. Remove from heat and let cool.
Cut kernels off the cob and place in a large bowl. Add diced red bell pepper, drained avocado, and crumbled cheese (if using).
In a small bowl, whisk together mayonnaise, lime juice, salt, and black pepper until smooth.
Fold the dressing into the corn mixture until evenly coated. Stir in chopped cilantro.
Refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
Soak chopped red onion in cold water for 10 minutes to mellow its flavor if desired.
For a lighter dressing, substitute mayonnaise with Greek yogurt.
Corn can be boiled or roasted if not grilling.
Storage: Keep refrigerated for up to 3 days.
- Prep Time: 20
- Category: Dinner
- Method: Mixing/Chopping
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg