Grilled Corn Salad

Grilled Corn Salad

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Teressa Drenth


This recipe came together by taking ingredients from 3 different recipes and what I had in my kitchen cupboard! So yummy served with grilled chicken marinated in this recipe's dressing or as a lettuce wrap. It's all fresh - great after a farmer's market run. :)


★★★★★ 1 vote

2 Hr 20 Min



  • 2
    tomatillos, fresh, chopped
  • 3 clove
    garlic, minced
  • 1 bunch
    cilantro, fresh, minced
  • 1 small
    jalapeno, fresh, diced finely
  • 1 pkg
    italian dressing mix, dry
  • 2/3 c
    white balsamic vinegar
  • 1/3 c
    olive oil, extra virgin
  • 1 Tbsp
  • 1 Tbsp
    orange marmalade
  • 1/4 c
    fresh lime juice

  • 3 pt
    grape tomatoes, cut in half
  • 6
    ears corn on the cob
  • 1 c
    cilantro, fresh, minced
  • 2 large
    avocado, diced

How to Make Grilled Corn Salad


  1. Combine all dressing ingredients in a blender or food processor. Blend until very smooth, at least 1 minute. Cover and refrigerate.
  2. Heat grill to medium heat and grill shucked and cleaned corn ears directly over coals for 10 minutes or until roasted. Corn will have some grill marks and browning. This is perfect and will bring the sugar in the corn to the surface. Allow corn to cool 10 minutes. Slice kernels from the cob and set aside to cool completely.
  3. While corn is cooling, combine your grape tomatoes and cilantro. Combine corn and tomato mixture and chill at least one hour.
  4. After all recipe ingredients are completely chilled, combine corn and tomato with 1/2 the dressing or to taste. Once combined, dice avocados, and FOLD INTO the salad, keeping the avocado chunks as much intact as possible. Add a small amount of remaining dressing. Serve immediately and enjoy!

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