Description
A vibrant summer salad featuring smoky grilled corn, juicy tomatoes, crisp cucumber, and fresh herbs. Light, refreshing, and bursting with seasonal flavors, perfect for barbecues or quick meals.
Ingredients
2 ears sweet corn, husked
1 medium tomato, diced
1 small cucumber, diced
1/2 small red onion, thinly sliced
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
Salt and pepper to taste
Instructions
Preheat grill to medium-high heat.
Grill corn ears for 10–15 minutes, turning occasionally until charred and tender. Cool slightly, then cut kernels off the cob.
In a bowl, combine corn, diced tomato, cucumber, and red onion.
Drizzle with olive oil, balsamic vinegar, and lemon juice. Toss gently with salt and pepper.
Add chopped cilantro. Serve chilled or at room temperature.
Notes
For extra smokiness, use a charcoal grill.
Add crumbled feta or avocado as optional toppings if desired.
Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 5g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg