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Grilled Summer Corn Salad

This Grilled Summer Corn Salad can be made in your oven & is filled with fresh summer vegetables & topped with a homemade Cilantro Honey Lime Dressing.

This Grilled Summer Corn Salad can be made in your oven & is filled with fresh summer vegetables & topped with a homemade Cilantro Honey Lime Dressing.

Scale

Ingredients

Salad Ingredients

Cilantro Honey Lime Dressing Ingredients

Instructions

  1. First, preheat your oven to 450 degrees Fahrenheit & line a baking sheet with foil & spray it with cooking oil.
  2. Next, rub olive oil on the corn, zucchini, red pepper, & limes. Sprinkle the vegetables with salt & pepper.
  3. Bake for 20 minutes, rotating the vegetables every 5-10 minutes.
  4. While the vegetables cool blend the 1/2 cup cilantro, 4 tablespoons extra virgin olive oil, & 1 tablespoon lime juice in a small food processor until smooth.
  5. Pour the mixture into a tiny mason jar & add 2 tablespoons honey, salt, & pepper. Secure with a lid & set the dressing to the side.
  6. Cut the corn off of the cob & dice the zucchini & sweet pepper into big chunks.
  7. Place the vegetables in a bowl & toss with 1/2 cup queso fresco & 1/2 cup cilantro.
  8. Shake the Cilantro Honey Lime Dressing & drizzle it over the top of the salad.
  9. Top with the rest of the limes for people to squeeze onto their salad as desired.
  10. Enjoy or chill for 1 hour before serving!

Notes

  1. Keep leftovers refrigerated in a sealed container for 2-3 days.
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