Grilled Corn Salad

This grilled corn salad combines smoky charred corn, sweet grilled pineapple, fresh vegetables, and a simple honey citrus dressing. It's the perfect summer side dish for barbecues, cookouts, and outdoor gatherings.

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Prep Time 20

Cook Time 20

Course Grilling, In Season, Side Dish, Summer Recipes, Sunday Dinners, Vegan, Vegetarian

Cuisine Fusion

Servings

Ingredients

4 large ears corn
1 medium ripe pineapple cut into spears
2 bird's eye peppers optional
1 small red onion sliced
1 small English cucumber diced
1 cup tomato seeded and diced
1/2 cup celery diced
1/2 cup sweet bell peppers diced
1/4 cup cilantro chopped
1 teaspoon sea salt divided
1 teaspoon coarse black pepper divided
1 1/2 tablespoons olive oil
2 tablespoons honey I used lavender honey
2 cloves garlic crushed
2 tablespoons lemon juice

Instructions

Grill the ears of corn, making sure to rotate them so you get a balance of char. This will take about 15 minutes on a moderate grill. If desired, soak them in water before grilling. You may also grill them with the husks on, which will steam the corn while protecting it from direct heat. This method will take a little longer but helps prevent burning.
Do the same with the pineapple spears, though they will grill much quicker. About 5 to 7 minutes is all you'll need to develop a nice char and golden edges. When grilling both the corn and pineapple, be mindful that they can burn easily as the natural sugars caramelize.
Once cool enough to handle, remove the corn kernels from the cobs and set aside.
Cut the grilled pineapple into bite-sized pieces. The fragrance alone reminds me of freshly harvested pineapples back home in Trinidad and Tobago. Sadly the ones we get in Canada, just doesn't compare.
In a large bowl, combine the corn, pineapple, onion, tomato, cucumber, celery, bird's eye peppers (remove the seeds and membrane to cut back on the heat if you want), sweet bell peppers, cilantro, three-quarters of the black pepper, and three-quarters of the salt.
In another bowl, whisk together the olive oil, honey, garlic, remaining salt, remaining black pepper, and lemon juice to create the dressing. As mentioned in the video below, lime juice is an excellent replacement for lemon juice. If using lIme j, may I suggest adding a bit of lemon zestuice.
If you're looking for a different dressing for this grilled corn salad, may I suggest my Honey Mustard Dressing?
Pour the dressing over everything and mix well to combine.
Serve immediately or chilled. Additionally, you can add diced avocado, diced ripe but firm mango, grilled zucchini, broccoli, or any other seasonal vegetable you enjoy or have access to.