Indian-Style Grilled Corn Midsummer Salad

★★★★★ 1 Review
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By Jess Grearson
from Falmouth, ME

This is a great summer salad that can be made ahead then tossed with its final grilled ingredient just before the rest of dinner is ready! It appeals to my Indian husband, who likes the Indian way of preparing corn with cayenne and lime. In winter when the grill's put away, we use frozen corn.

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serves 4-6
prep time 10 Min
cook time 15 Min

Ingredients

  •   6 Tbsp
    good quality olive oil, divided
  •   4 Tbsp
    fresh lime juice
  •   1 tsp
    salt
  •   1/2 tsp
    fresh ground black pepper
  •   2 medium
    ripe tomatoes, diced and drained
  •   1 c
    garbanzos, cooked, drained
  •   1/3 c
    minced vidalia or red onion
  •   1/3 c
    crumbled feta cheese
  •   1/3 c
    minced cilantro
  •   1 medium
    ripe avocado
  •   1 c
    cooked edamame
  •   1/2 tsp
    cayenne
  •   6 medium
    ears fresh corn

How To Make

  • 1
    Combine ¼ cup oil, lime juice, salt, pepper, tomatoes, chickpeas, onion, feta and cilantro in a glass or ceramic bowl. Add cubed avocado and edamame Toss well and let marinate at room temperature for at least an hour. Toss again, tasting to adjust salt and pepper. Prepare barbecue (medium heat). Brush corn lightly with remaining 2 Tbsp oil and sprinkle with cayenne.
  • 2
    Prepare barbecue (medium heat). Brush corn lightly with remaining 2 Tbsp oil and sprinkle with cayenne. Grill corn until brown in spots, turning occasionally, about 12 minutes. Cut from cob and stir into ingredients in bowl and serve. note:cooked frozen corn may be substituted!

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