Grilled Corn Salad
This grilled corn salad is the hint of summer every spring dinner table needs.
Grilled sweet corn, hearty chickpeas, avocado, and cherry tomatoes tossed with a delightful lime dressing. A wonderful combination of flavours that bring a hint of summer to the dinner table.
In this corn salad, I like to try to leave sections of the kernels attached to one and other if possible. The connected kernels hold the dressing for real pops of lime flavour.
This salad is even better during the summer when a barbecue can be used. The barbecued corn takes on a great smoky flavour that adds to the depth of this simple salad.
Ingredients
(Makes 8 servings)
salad:
4 ears corn, shucked and grilled
1 can (540ml) chickpeas, drained and rinsed
20 cherry tomatoes, halved
1 avocado, destoned and diced
dressing:
1/4 cup extra-virgin olive oil
juice of 2 limes
1 clove garlic, finely minced
1 tablespoon maple syrup
pinch sea salt
pinch ground black pepper
Directions
Using a grilling pan over medium-high heat, an indoor grill on high, or barbecue on medium heat, grill the shucked corn, turning occasionally until the kernels begin to darken. Transfer the corn to a plate and allow to cool (about 20 minutes). While the corn cools, prepare the dressing.
In a small bowl, whisk together the extra-virgin olive oil, lime juice, garlic, maple syrup, salt, and pepper. Taste for seasoning and add adjust as needed. Cover and set aside.
Using a sharp knife, cut the kernels from the cob and place the kernels into a large salad bowl. Add the drained and rinsed chickpeas, cherry tomatoes, and avocado. Give the dressing another whisk then immediately pour over the salad. Toss to coat and serve immediately.
Nutritional Information Per Serving:
total calories = 200 | total fat = 11.83g | saturated fat = 1.62g | cholesterol = 0mg | sodium = 136.75mg | net carbohydrates = 17.92g | dietary fibre = 5.03g | sugars = 6.5g | protein = 4.52g
