This Grilled Summer Corn Salad can be made in your oven & is filled with fresh summer vegetables & topped with a homemade Cilantro Honey Lime Dressing.
We are so excited to finally have a house with a yard just in time for summer & while it would be fun to have a bunch of patio furniture & a grill to enjoy all summer, we have decided to hold off until those end-of-summer sales.
Then we can buy more for less!
So until then, we will be doing our grilling on our parent’s grills or in our oven.
Because whether you don’t have a grill, or just don’t feel like firing it up, you can still make flavorful grilled recipes this summer!
And since I rarely feel the desire to leave the house (raise your hand if you are a homebody!), I decided to come up with an easy grilled veggie recipe that makes enough for me to enjoy the leftovers all week.
Which also means it makes enough for summer BBQ’s & family dinners.
Roger & I are already planning on making it again this weekend for my family.
Oh, & I almost forgot to mention the easy Cilantro Honey Lime Dressing!
You basically just blend, shake, & pour.
Easy peasy!
Grilled Summer Corn Salad
This Grilled Summer Corn Salad can be made in your oven & is filled with fresh summer vegetables & topped with a homemade Cilantro Honey Lime Dressing.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: Serves 6
Ingredients
Salad Ingredients
- 6 Ears of Corn, husked
- 3 Medium Zucchini, ends removed & cut in half lengthwise
- 1 Sweet Red Pepper, halved & deseeded
- 2 Limes, halved
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Cup Queso Fresco
- 1/2 Cup Cilantro, chopped
Cilantro Honey Lime Dressing Ingredients
- 1/2 Cup Cilantro
- 4 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Lime Juice (use the roasted lime)
- 2 Tablespoons Honey
- 1 Pinch Salt
- 1 Pinch Black Pepper
Instructions
- First, preheat your oven to 450 degrees Fahrenheit & line a baking sheet with foil & spray it with cooking oil.
- Next, rub olive oil on the corn, zucchini, red pepper, & limes. Sprinkle the vegetables with salt & pepper.
- Bake for 20 minutes, rotating the vegetables every 5-10 minutes.
- While the vegetables cool blend the 1/2 cup cilantro, 4 tablespoons extra virgin olive oil, & 1 tablespoon lime juice in a small food processor until smooth.
- Pour the mixture into a tiny mason jar & add 2 tablespoons honey, salt, & pepper. Secure with a lid & set the dressing to the side.
- Cut the corn off of the cob & dice the zucchini & sweet pepper into big chunks.
- Place the vegetables in a bowl & toss with 1/2 cup queso fresco & 1/2 cup cilantro.
- Shake the Cilantro Honey Lime Dressing & drizzle it over the top of the salad.
- Top with the rest of the limes for people to squeeze onto their salad as desired.
- Enjoy or chill for 1 hour before serving!
Notes
- Keep leftovers refrigerated in a sealed container for 2-3 days.
I can’t wait to enjoy this recipe with our family this weekend & I hope you get to enjoy it with your friends & family very soon!
If you make these Grilled Summer Corn Salad be sure to share a picture & tag @DomesticallyBlissful on Instagram so that we can all see your delicious meal & so that I can share your image on my stories!
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What is your favorite oven grilled recipe?
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With love, Giusti
God is our refuge and strength, an ever-present help in trouble.
Psalm 46:1 NIV
