Grilled Corn and Tomato Salsa Salad

Grilled corn is a popular street food in Mexico, known as ‘elote’. It is often served with lime juice, chili powder, and cheese.

This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

Print Recipe

Medium

Grilled Corn and Tomato Salsa Salad

Cooking Method: Grilling, Mixing Cuisine: American, Mexican Courses: Appetizer, Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Rest Time 5 min Total Time 30 mins

Servings: 4 Calories: 600

Best Season: Summer

Ingredients

Servings

• 4 ear Corn
• 2 medium Tomato
• 1 small Red Onion
• 1 bunch Cilantro
• 2 juice of Lime
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Pepper

Instructions

1. Preheat the grill to medium-high heat.
2. Husk the corn and brush with olive oil.
3. Grill the corn for about 10 minutes, turning occasionally, until charred and tender.
4. Remove the corn from the grill and let it cool slightly.
5. Cut the grilled corn kernels off the cobs and transfer to a large bowl.
6. Dice the tomatoes, red onion, and cilantro, and add them to the bowl with the corn.
7. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
8. Pour the dressing over the corn and tomato mixture, and toss to combine.
9. Let the salad rest for 5 minutes to allow the flavors to meld.
10. Serve the grilled corn and tomato salsa salad as a side dish or as a topping for grilled meats or tacos.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 25g9%

Sugars 8g

Protein 4g8%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.