Description
This gluten free Grilled Corn Salad with Jalapeno Dressing is the perfect healthy side dish for summer! It’s easy to make with fresh greens, roasted red peppers, goat cheese and more!
Ingredients
Scale
- 5 ears of corn, shucked
- 3 cups greens (i used a spinach & arugula mix)
- 2 roasted red peppers, diced
- 2 oz. goat cheese, crumbled
Jalapeno Dressing:
- 1 jalapeno, seeds removed (I left half of the seeds in for mine, I like a little spice)
- 3/4 cup fresh cilantro
- 1 garlic clove
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/4 cup olive oil
- salt to taste
Instructions
- Heat grill to medium heat, about 300-350 degrees.
- To a food processor add, jalapeno, fresh cilantro, garlic clove, lime juice, red wine vinegar, and ground cumin. Blend until cilantro and jalapeno are minced. Add in the olive oil, honey, and salt, Blend until smooth and emulsified (the vinegar and oil no longer separate) Set aside.
- Add shucked corn directly to the grill.
- Grill each side until the corn is charred on all sides. (about 3-4 minutes per side)
- Using a knife, cut the kernels off the cob.
- Add the corn kernels to a bowl, along with greens, roasted red pepper, and goat cheese. Drizzle half of the dressing over the salad and toss.
- Serve.
- NOTE: I didn’t use all the dressing I made because I thought it was perfectly coated, but you could use more if you’d like
Nutrition
- Serving Size: 1/2 cup
- Calories: 192
- Sugar: 8 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 7 mg
