Grilled Corn Salad: The Perfect BBQ Side

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This past weekend, I went over to Megan’s house for a little potluck dinner centered around the Tortilla Land tortilla samples that we both received. I will definitely be blogging about that dinner; it was chock full of delicious food and drink and fun ladies, but I wanted to get this corn salad recipe in before the 4th of July weekend. It is a PERFECT barbecue side.

limes

jicama

corn

grape tomatoes

This corn salad is refreshing and incredibly simple. The ingredients:

12 ears of corn, shucked

1/2 large jicama, diced into small pieces

1 pint of grape tomatoes cut in halves or thirds, depending on their size

handful of cilantro

juice of 3 limes

3 teaspoons blood orange olive oil (regular olive oil and a splash of orange juice would be fine!)

I started by grilling the plain corn on my grill pan. I love this thing! I can’t believe it sat in my cupboard for a really long time before I used it. I turned the corn frequently so that it didn’t burn, but I definitely wanted it to have some color.

grilled corn

While the corn was grilling, I was dicing jicama and cutting tomatoes. Once the corn was grilled and cool, I cut it off of the cobs and got started on the dressing.

A simple blend of lime juice and blood orange olive oil, the dressing gave the crunchy corn and jicama a refreshing twist. For the tiniest kick, I added a few pinches of chili powder, a sprinkle of sea salt, and finally a generous helping of torn cilantro.

grilled corn salad

I loved this salad once everything came together. My first bite seemed a little tart, but once the salad sat for a few hours, the citrus mellowed out. It was a great accompaniment to a delicious meal and would make a great side dish for your 4th of July weekend.

What are your favorite barbecue side dishes? My mom makes a mean potato salad.  I also love baked beans, grilled potatoes, macaroni salad. . . I could eat side dishes all day long!

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Tags: corn, Food, sides, summer, vegan, Vegetarian

  1. Emily @ A Cambridge Story’s avatar

    I can attest to this salad being FANTASTIC. I kept shoveling it in my mouth. Love the crunch of the jicama!

    Reply

  2. blog is the new black’s avatar

    This looks like an awesome 4th side dish!

    Reply

  3. Elizabeth’s avatar

    This was so good and it was so great seeing you!! I need to use jicama way more.

    Reply

  4. Daisy’s avatar

    looks like a perfect salad for the tortilla party!!

    Reply

  5. Michelle’s avatar

    This corn salad was SO good!

    Reply

  6. Charlene’s avatar

    The salad sounds delicious! Blood orange olive oil? Sounds fantastic – did you buy it in a store or online?

    Reply

    1. traveleatlove’s avatar

      I found it at Whole Foods! :)

      Reply

      1. Charlene’s avatar

        Thanks – I’ll be making a run to WF tomorrow! I just realized that this upcoming weekend is the 4th of July and we’ll definitely be grilling corn so I should make some for this salad to bring with me to watch the Pops play!

        Reply

      2. Megan’s avatar

        I didn’t realize there was blood orange olive oil in there. This was amazing! Thank you so much for coming over and bringing such a fabulous dish!

        Reply

      3. Michelle Collins’s avatar

        This salad looks so fresh! Some of my favorite BBQ sides are potato salad, mac salad, and even just good potato chips!

        Reply

      4. alicia’s avatar

        I honestly can’t get this salad out of my head. It was so good! I’ve always LIKED jicama, but I just never thought I’d CRAVE it like I do right now!!

        Reply

      5. christine’s avatar

        the step of grilling the corn really made all the flavors pop. thanks for the play-by-play! also, i’m sure there are many more dastardly things one could do with blood orange olive oil — maybe a contest to see what people could do? (i’m thinking blood orange olive oil gelato… cue michelle going crazy. haha.)

        favorite BBQ sides include UTZ salt + vinegar potato chips (blame it on maryland), buttered and salted corn on the cob, and anything speared on a toothpick (shrimp? cheese? meatball? sure!)

        Reply

      6. Eric King’s avatar

        Congratulations on the Boston.com feature :)
        I still cannot believe the corn was prepped without butter – so delicious and the cliantro gives it such a summer addition also.

        - Eric

        Reply

      7. sharon (umommy)’s avatar

        This looks amazing! I never thought of combining corn, jicama and blood orange olive oil. Yum! I love sides too. You should see our picnic basket!

        Reply

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