Grilled corn on the cob is always a favorite summer side. Mix it up at your next barbecue by putting a twist on this summer staple. This recipe takes your standard grilled corn on the cob and makes it into an easy, yet flavorful, salad or dip. The grilled corn is removed from the cob and combined with cucumber, tomato, green onion and pepper. A mixture of honey, lime juice, olive oil, salt and pepper rounds out the flavors, giving it a nice balance of sweet and acidic.
Besides being easy to make, the best part of this dish is how versatile it is. Add a can of black beans for something a little heartier. Serve alongside grilled meats or chicken for a unique side. Or simply put it out at a party accompanied by some tortilla chips as a corn salsa for dipping. No matter how you decide to eat it, it’s bound to be a hit this summer.
- 4 ears of corn
- 2 tomatoes, diced
- 1 cucumber, diced
- 1 orange pepper, diced
- 3 green onions, chopped
- Juice of 1 lime
- 1 Tablespoon honey
- 1 Tablespoon extra-virgin olive oil
- Salt and pepper to taste
- Grill ears of corn on medium-high heat until kernels just start to brown, about 10-15 minutes, rotating every 3-4 minutes.
- Use a knife to remove the kernels from the cob. Add to a bowl.
- Add all other ingredients to bowl and mix well to combine.
- Chill for at least 1 hour before serving. Flavors get even better after 24 hours.
- (Recipe inspiration found here.)
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