Summer Corn Salad
You will love this fresh summer corn salad made with fresly grilled corn on the cob, loads of garden veggies, and a Thai-inspired dressing.
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Fat 7
Carbs 22
Protein 4
Yield 8
Ingredients
Dressing
- 2 tablespoons green curry paste
- 2 teaspoons red chili paste
- 1/2 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1/2 tablespoon honey
- 1/2 medium lime juiced
Salad
- 4 ears corn on the cob shucked
- 2 medium carrots
- 1/2 cup finely minced red onion
- 1 medium red pepper minced
- 1 cup purple cabbage sliced
- 1/4 cup fresh cilantro minced
- 2 tablespoons cotija cheese
Instructions
- Preheat grill or oven to 400ºF and spray or wipe corn with olive oil.
- Place corn on the grill for 20-25 minutes, turning them every five minutes.
- While corn is on the grill place all ingredients for the dressing into a bowl and whisk until combined. Place dressing in the refrigerator for later.
- Next, spiralize the carrots by setting the Inspiralizer to Blade C. Cut off each end of the carrot so that you have a flat surface. Place your carrot into the spiralizer and spiralize into thin noodles and place in a large mixing bowl. You can also thinly slice your carrots into bite-sized matchsticks.
- Remove corn from heat when corn has started to brown. Let cool and then cut corn off the cob with a sharp knife and add it to the large mixing bowl with the carrots.
- Finally, add red pepper, onion, cabbage, cilantro, cotija, and dressing to the mixing bowl. Stir until well combined. Place in the fridge for 30 minutes and enjoy.
Tips & Notes
- Storage: store in an air-tight container in the fridge for up to 5 days.
Watch it
Nutrition Facts
Calories: 151kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Fiber: 3g | Sugar: 8g