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Grilled Corn and Tomato Salad with Lemon-Honey Dressing Recipe

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4.3 from 9 reviews

A refreshing and colorful Corn and Tomato Salad featuring charred grilled corn, juicy grape tomatoes, crisp cucumber, creamy mozzarella, and a tangy lemon-honey dressing. Perfect as a light side dish or summer appetizer, this salad combines smoky flavors with fresh, crunchy textures for a delightful treat.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Salad Ingredients

  • 4-5 ears fresh corn
  • 10 ounces grape tomatoes, halved or quartered depending on size
  • 1 cucumber, halved, seeded, and diced
  • 3/4 cup low moisture mozzarella cheese
  • 1/2 cup red onion, thinly sliced
  • 3-4 scallions, chopped

Dressing Ingredients

  • 1 fresh lemon (zested and juiced)
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Preheat and Grill Corn: Preheat your grill to medium heat and lightly oil the grates to prevent sticking. Place the ears of corn directly over the heat, turning occasionally to evenly cook and achieve char marks all around. Once the corn is nicely charred, remove it from the grill and set aside to cool.
  2. Combine Salad Ingredients: In a large mixing bowl, add the halved or quartered grape tomatoes, diced cucumber, low moisture mozzarella cheese, thinly sliced red onion, and chopped scallions. Toss gently to combine these fresh components.
  3. Cut Grilled Corn Kernels: After the grilled corn has cooled enough to handle, set one ear vertically on a cutting board. Using a sharp knife, carefully slice down to remove the kernels. Some kernels may come off in clumps or 'corn ribs', which is perfectly fine. Add the cut corn to the bowl with the other salad ingredients and toss gently to mix.
  4. Prepare Lemon-Honey Dressing: In a small bowl, whisk together the zest and juice of one fresh lemon, honey or agave nectar, kosher salt, and black pepper until well combined. This dressing brings a bright and slightly sweet flavor that complements the salad beautifully.
  5. Toss and Chill the Salad: Pour the lemon-honey dressing over the salad and toss gently to coat everything evenly. Cover the bowl and chill the salad until you are ready to serve. Before serving, toss the salad again to redistribute the dressing. If chilling for several hours or overnight, taste and adjust seasoning with additional salt and pepper as the flavors may mellow with time.
  6. Serve and Enjoy: Serve this vibrant and flavorful salad chilled as a perfect light side dish, especially during warm weather. Enjoy the combination of smoky grilled corn, crisp vegetables, and creamy mozzarella with a deliciously tangy dressing.

Notes

  • Grilling the corn adds a smoky depth to the salad, but if a grill is not available, you can roast the corn in the oven under a broiler for similar charred flavor.
  • Low moisture mozzarella cheese is recommended because it holds up well in salads without becoming too soggy.
  • The salad tastes best when served the same day, but it can be stored covered in the refrigerator for up to 24 hours. Remember to check seasoning before serving if stored longer.
  • You can substitute honey with agave nectar to make the recipe vegan-friendly.
  • Adjust the amount of salt and pepper to your taste preference and dietary needs.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/grilled-corn-and-tomato-salad-with-lemon-honey-dressing-recipe/