Hey there, flavor fans! It’s Cori Spicer from Flavormixture, and I’m bringing you a summertime side dish that’s bursting with sunshine. This Grilled Corn and Tomato Salad with Lime Dressing is all about celebrating warm days with sweet, smoky corn, juicy tomatoes, and a zesty kick of lime. It’s quick to whip up, perfect for BBQs or picnics, and so fresh you’ll want seconds (and thirds!). Let’s fire up the grill and get this party started!
Why This Side Dish Rocks
Summer calls for dishes that are easy, vibrant, and don’t weigh you down. This salad delivers with charred corn kernels, ripe tomatoes, and a tangy dressing that ties it all together. It’s versatile enough to pair with grilled chicken, burgers, or even my Spicy Shrimp Stir-Fry from last time. Plus, it’s a no-fuss way to impress at any summer gathering. Ready to taste the season?
Ingredients
For the Salad:
- 4 ears of fresh corn, husked
- 2 cups cherry tomatoes, halved (mix red and yellow for color!)
- 1 small red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (optional, but so good)
- Salt and pepper to taste
For the Lime Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon honey
- 1 small garlic clove, minced
- 1/2 teaspoon smoked paprika
- Pinch of salt
Instructions
Step 1: Grill the Corn
- Preheat your grill to medium-high heat (or use a grill pan indoors).
- Brush the corn with a little olive oil and sprinkle with salt and pepper.
- Grill the corn for 8-10 minutes, turning occasionally, until it’s lightly charred on all sides. Let it cool slightly, then cut the kernels off the cob with a sharp knife.
Step 2: Mix the Dressing
- In a small bowl, whisk together olive oil, lime juice, honey, minced garlic, smoked paprika, and salt until smooth. Give it a taste—add more lime if you love that zing!
Step 3: Assemble the Salad
- In a large bowl, toss the grilled corn kernels, halved cherry tomatoes, diced red onion, and chopped cilantro.
- Pour the lime dressing over the top and mix gently until everything’s coated.
- If using avocado, fold it in last to keep it from getting mushy. Season with extra salt and pepper if needed.
Step 4: Serve and Enjoy
- Serve it chilled or at room temp—either way, it’s a summer stunner.
- Garnish with a sprinkle of cilantro or a few extra tomato halves for that picture-perfect look.
Cori’s Flavor Tips
- Grill Shortcut: No grill? Roast the corn in the oven at 400°F (200°C) for 20 minutes, turning halfway.
- Heat It Up: Add a diced jalapeño or a dash of chili powder if you’re craving a kick.
- Make It a Meal: Toss in some black beans or grilled shrimp to turn this side into a light main dish.
- Prep Ahead: Mix everything but the avocado and dressing a few hours early—it gets even tastier as the flavors meld.
Why It’s Pure Flavormixture
This salad is a mashup of smoky, sweet, and tangy—just the kind of flavor play I live for. It’s fresh ingredients turned into something unforgettable, perfect for summer vibes. That’s what Flavormixture is all about: mixing it up and making it yours!
Bring It to Your Table
This Grilled Corn and Tomato Salad is your new summer must-have. Try it out and let me know how it brightens your meal—drop a comment or share your pics with me! Want more seasonal goodness? Stick around Flavormixture for recipes that keep the flavor flowing. Happy summer cooking!
