CK's KITCHEN: Grilled corn salad with cilantro lime dressing is a summer food must

After exploring countless corn salad recipes, I ultimately chose the vibrant grilled corn salad with cilantro lime dressing from Carlsbad cravings. The mix of ultra-fresh ingredients and the flexibility to use grilled, canned, or frozen corn really appealed to me. I was determined to finally check off my summer goal of grilling my own corn, and this recipe seemed like the perfect opportunity. Despite its nearly 20 ingredients — half dedicated to the zesty cilantro lime dressing — I was up a bit of a weeknight challenge. Work potluck I came back from the store with double the ingredients, knowing this corn salad was destined for our company potluck the next day. With my kitchen buzzing, I dove into chopping and dicing the fresh veggies while simultaneously prepping a batch of key lime pie bars to bring along for dessert. Once everything was under control indoors, I headed out to the preheated grill with eight ears of corn, each brushed with olive oil and seasoned with salt and pepper. I followed the recipe precisely, timing each turn and celebrating every charred reveal with a little cheer. After cooling, slicing off the kernels became a rhythmic task — I hit my stride by ear number four. At that point, I hadn't even started the dressing, and my prep time had already blown past the recipe's promised 30 minutes. But for a dish this fresh and flavorful, it was time well spent. Kernel winner Bringing two brand-new recipes to share with colleagues was a bit of a gamble, but I do love high-stakes cooking. To keep the corn salad fresh and flavorful, I held off on adding the avocado and sunflower seeds until just before serving. Letting it sit overnight gave the cilantro lime dressing time to fully soak into the cucumber, tomatoes, peppers, and onion, creating a vibrant, well-marinated mix. The verdict? It was a hit. The bowl was nearly licked clean, and several coworkers asked for the recipe. Even as someone who's not typically a huge corn fan, I was blown away by the flavor. If you're making this, I highly recommend grilling the corn — it adds a smoky depth that really makes the dish shine. This salad is a must for your next summer cookout. It won't disappoint! Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Grilled corn salad with cilantro lime dressing Corn salad 4 ears of corn husks removed 1 tablespoon olive oil Kosher salt for seasoning black pepper for seasoning 3/4 cup diced English cucumber 1/2 cup diced red bell pepper 1/2 cup cherry tomatoes quartered 1/2 cup diced avocado 1/2 cup diced red onions 1 garlic clove minced 1 tablespoon minced jalapeno without seeds 1 tablespoon cilantro plus more for garnish 2 tablespoons roasted salted sunflower seeds Cilantro Lime Dressing 1/4 cup extra virgin olive oil ¼ cup chopped cilantro 2 tablespoons chopped mint 2 tablespoons apple cider vinegar 1 tablespoon lime juice zest of one lime 1 teaspoon honey 1 garlic clove minced 1/8 teaspoon kosher salt Black pepper as needed for seasoning Corn salad Grill corn: Lightly brush each ear of corn with olive oil, and sprinkle each side with salt and pepper. Grease and heat grill to high heat. Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl. Or skillet corn: Cut the kernels off of the cob. Heat the olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5 minutes. Transfer kernels to a large bowl. Add all of the corn salad ingredients to the grilled corn except for the sunflower seeds. Cilantro lime dressing Add all of the cilantro lime dressing ingredients to your blender and blend on medium-high speed until the dressing becomes thickened and an opaque light green color with cilantro speckles, about 30 seconds. Season with salt and pepper to taste. Drizzle the dressing onto the corn salad and combine. Season with salt and pepper to taste then top with sunflower seeds and additional cilantro if desired. Corn Salad with Cilantro Lime Dressing that's fresh, sweet, tangy, smoky, crunchy and positively addicting! It's quick and easy to make and goes with practically everything! You can use fresh, canned or frozen corn, and can char your corn on the grill or stovetop for a year-round favorite corn salad. Makes 4-6 servings Source: carlsbadcravings.com/corn-salad/#wprm-recipe-container-35745