I love a delicious salad that can be used as a side salad, or add a protein to make it a meal. We have flavorful options for you including a strawberry pecan salad, a grilled peach salad, and a yummy tomato artichoke orzo salad. Below, we have another salad that you will love, a healthier street corn salad recipe.
Street corn salad recipe
Our vegetable garden is overflowing with fresh produce. We planted corn, tomatoes, green peppers, beans, Brussels sprouts, kale, squash, zucchini, green onions, and pumpkins. We’ve had so much produce we are giving it to neighbors and our chickens and ducks are loving their summer treats.
Having so much means we are having to get creative with our meals because it feels like we are eating the same produce every day. My partner makes delicious street corn, so we decided to put that together with the tomatoes and green peppers from our garden to make a lighter and healthier street corn salad.
Ingredients
The ingredients you need to make our street corn salad are:
- Corn
- Grape tomatoes
- Green peppers
- Lime
- Cilantro
- Light Mayonnaise
- Tajin seasoning
How to make street corn salad
Grilled corn is the key ingredient to making this delicious salad. Once it’s grilled, remove the corn kernels from the cob straight into a large bowl. As you can see, we brush the mayonnaise and Tajin seasoning over the corn before grilling it.
While you are grilling the corn, finely dice your green peppers, cut your grape tomatoes into quarters, and finely chop the cilantro.
Combine all of your ingredients (including a squeeze of lime) in your bowl and you can serve immediately, or chill overnight; a salad like this one always seems to taste better the next day.
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Lighter and healthier street corn salad recipe.
- 5 ears corn
- 2 green peppers
- 2 cups grape tomatoes
- 1 bunch cilantro
- 1 lime
- 1/4 cup light mayonnaise
- 2 tbs Tajin seasoning
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Heat the grill to about 350 degrees.
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Combine the Tajin seasoning and light mayonnaise in a bowl.
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Brush the seasoning mixture over the corn cobs and grill them for about 15 minutes, turning them often.
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Dice the green peppers, cut the grape tomatoes into quarters, and finely chop about a 1/4 cup of cilantro.
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Once the corn is cooled, cut the kernels off each cob directly into a large bowl.
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Add the peppers, tomatoes, cilantro, and squeeze half a lime into the bowl. Gently combine the ingredients.
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This recipe is best served chilled, but you can serve it immediately.
