Get ready to transform your summer dining experience with this mouthwatering Grilled Corn Summer Salad featuring a zesty Chimichurri Dressing that will transport you straight to the vibrant streets of Argentina! This isn't just another salad – it's a flavor explosion that combines the smoky sweetness of charred corn with a tangy, herbaceous dressing that will have your guests begging for the recipe. Perfect for backyard barbecues, picnics, or a quick and impressive side dish that takes less than 30 minutes to prepare.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Argentinian
Serves: 6 servings
Ingredients
- 4 ears of corn, husked
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 400-450°F). Clean and oil the grill grates to prevent sticking.
- Husk the corn ears and brush them lightly with olive oil. Season with salt and pepper.
- Place corn directly on the hot grill and cook for 10-12 minutes, rotating every 3-4 minutes to ensure even charring on all sides. Look for beautiful golden-brown grill marks and slightly blackened kernels.
- While corn is grilling, prepare the chimichurri dressing. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, chopped cilantro, salt, and pepper until well combined.
- Once corn is grilled, remove from heat and let cool for 5 minutes. Using a sharp knife, carefully cut kernels off the cob into a large mixing bowl.
- Add diced red bell pepper and red onion to the corn kernels.
- Pour chimichurri dressing over the corn mixture and gently toss to coat all ingredients evenly.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately at room temperature or chilled, garnishing with extra fresh cilantro if desired.
Tips
- Corn Selection: Choose fresh, in-season corn with bright green husks and plump kernels for the best flavor and texture.
- Grilling Technique: Don't be afraid of some charring – those dark grill marks add incredible smoky depth to the corn's natural sweetness.
- Chimichurri Secrets: Let the dressing sit for 5-10 minutes before mixing to allow the flavors to meld together intensely.
- Make-Ahead Friendly: You can grill the corn and chop vegetables in advance, making this recipe perfect for meal prep or entertaining.
- Temperature Matters: Serve the salad at room temperature or slightly chilled to maximize the vibrant flavors of the fresh ingredients.
- Customization: Feel free to add grilled chicken, shrimp, or black beans to turn this side dish into a complete meal.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
