This past weekend at the farmer’s market, I couldn’t resist buying several different varieties of corn, for as little as 33 cents an ear! Grilled corn on the cob is one of those foods that never fails to draw me in at summer festivals, cookouts, and county fairs.
This corn salad is inspired by the roasted corn cobs sold at fairs that is often sprinkled with lime, salt, and chili pepper. It’s healthy, delicious, and not nearly as messy to eat!
This makes a fabulous side dish and is a really great accompaniment to any grilled protein, such as pork tenderloin, chicken, skirt steak, or seafood. Or, try it in fajitas, tacos, and wrap sandwiches.
Grilled Corn Salad with Lime & Cilantro
- 4 ears of corn, shucked
- 1 tsp olive oil
- ½ cup nonfat or reduced fat sour cream
- 1 small (or ½ large) red bell pepper, finely diced
- ¼ cup cilantro, chopped
- Zest and juice of 1 lime
- 2 tsp, or more to taste, chili lime seasoning (recommended: Cholula)
Rub each ear of corn with a small amount (1/4 tsp) of olive oil. Grill over medium heat, either on an outdoor gas or charcoal grill or indoors, in a grill pan. Cook corn for 12-15 minutes until nicely browned, turning continuously with tongs to ensure even cooking. Remove from heat and cool.
Once corn has cooled, cut kernels off each cob and transfer to a medium size mixing bowl. Each ear should yield about 1 cup of corn kernels. Add sour cream, diced bell pepper, cilantro, lime zest and juice, and lime seasoning. Mix well to combine and serve either immediately at room temperature or store in refrigerator for up to 3 days and serve chilled.
