Grilled Corn Salad with Cilantro Lime Vinaigrette
Fresh grilled summer corn comes together with a vegetable medley and a bright vinaigrette to create the perfect side dish.
Ingredients
- 3 Tablespoons (45 ml) extra virgin olive oil
- 1 lime, peeled, quartered
- 1 garlic clove, peeled
- ½ cup (10 g) fresh cilantro leaves, approx. 1/4 bunch
- ¼ teaspoon kosher salt, optional
- 1 teaspoon honey
- 4 ears corn, husked
- 1 cup (150 g) mixed cherry tomatoes, halved
- 2 green onions, root trimmed, sliced finely
- 1 (120 g) avocado, peeled, pitted, diced
- ¼ cup fresh cilantro leaves, chopped finely
- 1 fresno chili [or jalapeño pepper], minced
Directions
- Grill the corn cobs over a hot grill, rotating often until all sides are lightly charred and cooked. Remove and allow to cool.
- Place the first six ingredients, through the honey, into the Vitamix container in the order listed and secure the blade base.
- Start the blender on its lowest speed, then increase to its highest speed. Blend for 30 seconds or until desired consistency is achieved.
- Carefully cut the kernels off the corn and add to a large mixing bowl. Combine with scallions, cherry tomatoes, chopped cilantro, fresno pepper, and desired amount of vinaigrette, mixing well to combine. Serve immediately.
Chef's Notes
- We like to add about 1/2 cup (120ml) of vinaigrette to this salad so the freshness of the summer vegetables can shine, but feel free to add any amount you desire! Corn is indeed an incredibly nutrient dense vegetable. So, sit back, relax, and enjoy this summer delight!
Ingredients
- 3 fl.oz (90 ml) extra virgin olive oil
- 2 limes, peeled, halved
- 1 garlic clove, peeled
- 1 cup (20 g) fresh cilantro leaves, approx. 1/2 bunch
- ½ teaspoon kosher salt, optional
- 2 teaspoons honey
- 4 ears corn, husked
- 1 cup (150 g) mixed cherry tomatoes, halved
- 2 green onions, root trimmed, sliced finely
- 1 (120 g) avocado, peeled, pitted, diced
- ¼ cup fresh cilantro leaves, chopped finely
- 1 fresno chili [or jalapeño pepper], minced
Directions
- Grill the corn cobs over a hot grill, rotating often until all sides are lightly charred and cooked. Remove and allow to cool.
- Place the first six ingredients, through the honey, into the Vitamix container in the order listed and secure the blade base.
- Start the blender on its lowest speed, then increase to its highest speed. Blend for 30 seconds or until desired consistency is achieved.
- Carefully cut the kernels off the corn and add to a large mixing bowl. Combine with scallions, cherry tomatoes, chopped cilantro, fresno pepper, and desired amount of vinaigrette, mixing well to combine. Serve immediately.
Chef's Notes
- We like to add about 1/2 cup (120ml) of vinaigrette to this salad so the freshness of the summer vegetables can shine, but feel free to add any amount you desire!Corn is indeed an incredibly nutrient dense vegetable. So, sit back, relax, and enjoy this summer delight!
Ingredients
- ½ cup (120 ml) extra virgin olive oil
- 3 limes, peeled, halved
- 2 garlic cloves, peeled
- 1 ½ cups (40 g) fresh cilantro leaves, approx. 1 bunch
- ¾ teaspoon kosher salt, optional
- 1 Tablespoon honey
- 4 ears of corn, husked
- 1 cup (150 g) mixed cherry tomatoes, halved
- 2 green onions, root trimmed, sliced finely
- 1 (120 g) avocado, peeled, pitted, diced
- ¼ cup fresh cilantro leaves, chopped finely
- 1 fresno chili [or jalapeño pepper], minced
Directions
- Grill the corn cobs over a hot grill, rotating often until all sides are lightly charred and cooked. Remove and allow to cool.
- Place the first six ingredients, through the honey, into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed. Blend for 30 seconds or until desired consistency is achieved.
- Carefully cut the kernels off the corn and add to a large mixing bowl. Combine with scallions, cherry tomatoes, chopped cilantro, Fresno pepper, and desired amount of vinaigrette, mixing well to combine. Serve immediately.
Chef's Notes
- We like to add about 1/2 cup (120ml) of vinaigrette to this salad so the freshness of the summer vegetables can shine, but feel free to add any amount you desire!Corn is indeed an incredibly nutrient dense vegetable. So, sit back, relax, and enjoy this summer delight!
Ingredients
- ½ cup (120 ml) extra virgin olive oil
- 3 limes, peeled, halved
- 2 garlic cloves, peeled
- 1 ½ cups (40 g) fresh cilantro leaves, approx. 1 bunch
- ¾ teaspoon kosher salt, optional
- 1 Tablespoon honey
- 4 ears of corn, husked
- 1 cup (150 g) mixed cherry tomatoes, halved
- 2 green onions, root trimmed, sliced finely
- 1 (120 g) avocado, peeled, pitted, diced
- ¼ cup fresh cilantro leaves, chopped finely
- 1 fresno chili [or jalapeño pepper], minced
Directions
- Grill the corn cobs over a hot grill, rotating often until all sides are lightly charred and cooked. Remove and allow to cool.
- Place the first six ingredients, through the honey, into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed. Blend for 30 seconds or until desired consistency is achieved.
- Carefully cut the kernels off the corn and add to a large mixing bowl. Combine with scallions, cherry tomatoes, chopped cilantro, Fresno pepper, and desired amount of vinaigrette, mixing well to combine. Serve immediately.
Chef's Notes
- We like to add about 1/2 cup (120ml) of vinaigrette to this salad so the freshness of the summer vegetables can shine, but feel free to add any amount you desire!Corn is indeed an incredibly nutrient dense vegetable. So, sit back, relax, and enjoy this summer delight!
Ingredients
- ½ cup (120 ml) extra virgin olive oil
- 3 limes, peeled, halved
- 2 garlic cloves, peeled
- 1 ½ cups (40 g) fresh cilantro leaves, approx. 1 bunch
- ¾ teaspoon kosher salt, optional
- 1 Tablespoon honey
- 4 ears of corn, husked
- 1 cup (150 g) mixed cherry tomatoes, halved
- 2 green onions, root trimmed, sliced finely
- 1 (120 g) avocado, peeled, pitted, diced
- ¼ cup fresh cilantro leaves, chopped finely
- 1 fresno chili [or jalapeño pepper], minced
Directions
- Grill the corn cobs over a hot grill, rotating often until all sides are lightly charred and cooked. Remove and allow to cool.
- Place the first six ingredients, through the honey, into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed. Blend for 30 seconds or until desired consistency is achieved.
- Carefully cut the kernels off the corn and add to a large mixing bowl. Combine with scallions, cherry tomatoes, chopped cilantro, Fresno pepper, and desired amount of vinaigrette, mixing well to combine. Serve immediately.
Chef's Notes
- We like to add about 1/2 cup (120ml) of vinaigrette to this salad so the freshness of the summer vegetables can shine, but feel free to add any amount you desire!Corn is indeed an incredibly nutrient dense vegetable. So, sit back, relax, and enjoy this summer delight!
