Ingredients
Salad
- 5 ears of corn
- Salt and pepper to taste
- 1 cup lettuce, chopped
- 1 small red onion, diced or thin circles
- 2 tablespoons feta cheese, crumbled or cut into small cubes
- 1 large avocado, diced into about 1-inch size
- 1 medium jalapeno, for garnish, sliced
- 1 pint of cherry or plum tomatoes, cut in half
Basil Salad Dressing
- 1 tablespoon freshly squeezed lime juice
- 10-15 basil leaves, chopped + a few leaves for garnish
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- ½ – 1 teaspoon sugar
- 1 garlic clove, minced
- Pinch of salt
- Pinch of black coarse pepper
Instructions
- Grilled Corn Preparation: Soak the corn in warm water for 15-20 minutes to keep it moist while grilling. Pat dry the corn and oil the grill grates to prevent sticking. Place the cobs directly on the grill and cook for approximately 20 minutes, turning occasionally until all sides are slightly charred. Remove from grill and let cool.
- Prepare Salad Dressing: In a small bowl or glass jar, combine the minced garlic, lime juice, olive oil, apple cider vinegar, chopped basil leaves, sugar, salt, and black pepper. Whisk or shake well to emulsify and set aside to allow flavors to meld.
- Assemble the Salad: In a large salad bowl, add the chopped lettuce, diced red onion, halved cherry tomatoes, and crumbled feta cheese. Once the grilled corn has cooled, cut the kernels off the cob and add them to the bowl.
- Toss with Dressing: Pour the prepared basil dressing over the salad ingredients and gently toss to combine everything evenly. Add the diced avocado last, folding it in lightly to avoid mashing or leaving it as garnish on top.
- Garnish and Serve: Garnish the salad with sliced jalapeno and additional basil leaves. Serve immediately for the freshest taste since the avocado and lettuce can brown or wilt if left standing.
Notes
- The recipe recommends grilling corn for best flavor, but corn can alternatively be baked or boiled; baking involves rubbing corn with oil and cooking at 425°F (220°C) for 30-55 minutes, while boiling entails cooking in salted water for 10-15 minutes.
- For extra softness, you can extend baking time by 25 minutes or after boiling, rub cooked corn with butter or oil and briefly grill for char.
- Canned corn can be used as a quick substitute, though fresh is preferred for texture and flavor.
- This salad is best enjoyed immediately due to the fresh ingredients like avocado and lettuce which tend to brown or lose crispness over time.
- For meal prepping, mix all ingredients except lettuce, tomatoes, and avocado with dressing and add these fresh ingredients just before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
