Description
This Charred Corn Salad with Basil and Tomatoes is a fresh and vibrant summer salad featuring sweet grilled corn, juicy cherry tomatoes, creamy avocado, and a hint of spice from smoked paprika and hot honey.
Ingredients
Units
Scale
- 4 ears corn, grilled, kernels removed
- 1 cup cherry tomatoes, quartered
- 4 mini peppers, thinly sliced
- 1/2 red onion, thinly sliced
- 1 avocado, cubed
- 1/2 cup basil, chiffonade
- 1/2 cup green onions, chopped
- 2 oz feta, cubed
- 1 lime, juice of
- 3 tablespoons olive oil
- 1 tablespoon hot honey (or regular honey)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Grill corn on the cob until charred and remove the kernels from the cobs.
- In a large bowl, combine grilled corn, cherry tomatoes, mini peppers, red onion, avocado, basil, green onions, and feta.
- In a small bowl, whisk together lime juice, olive oil, hot honey, smoked paprika, garlic powder, salt, and black pepper.
- Pour the dressing over the salad and gently toss to combine.
- Serve immediately or chill for 15–30 minutes to let flavors meld.
Notes
- Grill the corn over medium-high heat for a smoky flavor, or use a grill pan indoors.
- Adjust the amount of hot honey to control the sweetness and heat.
- For extra crunch, add toasted nuts or seeds on top.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg