Alright everyone… it’s time to suck the last bit of sweet nectar out of Summer. Get outside, go for walks/runs/strolls, hit the beach or lake if there is one nearby, take one last weekend getaway, and…fire up the grill so you can make this delicious Cilantro & Lime Grilled Corn Salad!
I’ve ordering fresh, local, organic corn-on-the-cob from SPUD throughout the Summer and the other week noticed a few cobs in the fridge that were just about past their prime! I knew I had to make something stat so that these beauties wouldn’t go to waste. I LOVE the taste of lightly “charred” corn, and decided a grilled corn salad would be a perfect side to a quick and easy dinner!
Corn… according to this article is actually a vegetable, grain, and a fruit! This little hybrid is a great source of dietary fibre, brain-boosting B vitamins, and magnesium. I have always been a fan of corn but due to the high amounts of GMO corn in the market I do my best to get locally produced organic corn that is not genetically modified.
For this recipe I kept it just how I like it… super simple! I basted the corn in a little bit of Earth Balance, sprinkled it with salt and wrapped it in tinfoil for the grill. I kept the BBQ on low and let the corn cook away while getting a light charring.
Once it was done I simply cut the kernels from the cob and added them to a big bowl. In the bowl I tossed some chopped red onion, cilantro, a generous squeeze of fresh lime juice, pepper, and a pinch more of salt!
Each simple and delicious flavour shone through while the grilled corn remained the star of the dish! We ended up having some leftovers and so I enjoyed more of this tasty salad the next day for lunch and it tasted even better after all the flavours had more time to meld together!
Are you a fan of corn? What’s your favourite way to prepare it? I’d love to hear about it in the comments below!
- 3 cobs corn, preferably organic
- ½ tablespoon organic butter or vegan butter (like EarthBalance)
- juice of ½ lime
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup diced cilantro
- 2 tablespoons finely diced red onion
- Wrap each cob in tin foil and grill on the BBQ for 15 - 20 minutes rotating frequently. Check intermittently to see how the corn is cooking as every grill varies in heat. The corn should be lightly charred in areas and just cooked.
- Once cooked, using a large knife, cut the kernels from the cob and add to a bowl.
- Stir in the butter/earthbalance, lime juice, salt, pepper, cilantro, and red onion and toss to coat. The corn should still be warm enough to melt the butter/earthbalance.
Have a wonderful rest of the week! We are off to Beautiful British Columbia tomorrow for a camping trip. I’ve got a lot of yummy food ready to go in the cooler a perfect mix of healthy and a little indulgence here and there! It’s all about that balance!
Nutritionist in the Kitch