Memorial Day is right around the corner and nothing gets me in the mood for backyard barbecues quite like this grilled corn salad. There’s nothing sweeter than grilled corn on the cob but we’re taking this classic up a notch with jalapeño, cilantro, avocado and lime. This dish is full of Mexican flavors, but it can be paired with any grilled American favorite like NY Strip, hamburgers or even hot dogs!
It’s Summer Time at the Bungalow!
In Florida, spring feels a lot like summer and summer at my house means dinner on the grill! I can’t stand to be slaving over a hot stove all day. It’s so easy to utilize the grill for an entire meal, not only for meat, but for veggies too. Usually my fiancé does all the grillin’ in our house, he’s grown into quite the grill master these days. But on Sunday, he was set on watching The Players golf tournament so I took the reins. If I can grill steaks, chicken for a week’s worth of lunches AND make this corn salad – you totally can too!
So Easy and Versatile
The reason this grilled corn salad is so easy is because you can throw in any veggies from the fridge or even that can of black beans from your cupboard. I bet grape tomatoes would be a fresh, yummy addition to this dish. Personally, I went with Mexican flavors because we are big fans in our household. I could eat tacos everyday if my waistline would allow it. Whatever veggies you decide to use for your dish, make sure you dice everything about the same size so each bite is consistent.
I hope you enjoy this recipe. Let me know if you try it and what additions you made! I can’t wait to see what you come up with.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings