Mary+Flowers

Ciao!

My name is Mary.  I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo

grilled corn summer salad

grilled corn summer salad

{plant-based, vegan, gluten-free, dairy-free, nut-free, soy-free}

grilled corn summer salad - Make Mary
grilled corn summer salad - Make Mary

It's very, very dry here in Santa Fe.  I can't remember a time when I've craved summer foods so intensely.  All we've been eating is watermelon, cantaloupe and other juicy fruits and vegetables.  With freshly grilled corn, cilantro, cucumbers, cherry tomatoes and lots of lime, this salad is oh so refreshing, simple and can be prepared in advance.  Enjoy it as a taco filling, alongside a grilled entrée, or scooped on top of grains such as millet or quinoa.  Finish it all off with some sliced avocado and perhaps some cilantro chutney, yum!

grilled corn summer salad - Make Mary

If you're not a fan of cilantro, you could substitute mint or basil, or a combination of both. A minced garlic clove or half a shallot would be a great addition as well, but they bother my stomach so I left them out in my own version.  Instead, I added a sliced serrano chili for a kick and a bit of cumin for added flavor. In another version, I left out the tomatoes and it was still great! 

grilled corn summer salad - Make Mary

This recipe was inspired by a corn, cucumber, peach and avocado salad à la the Love and Lemons blog.  In the original recipe, Jeanine adds red and green pepper, which I think would be delicious and add a nice crunch along with the cucumber!  I just didn't have any on hand so I improvised, per usual.  My favorite way to prepare corn is to grill it, but if you don't have a barbecue, you could boil the corn instead or saute it in a pan. 

grilled corn summer salad - Make Mary

Total: 20 minutes | Prep: 10-15 minutes | Cook: 5 minutes | Serves 4 as a side


With freshly grilled corn, cilantro, cucumbers, cherry tomatoes and lots of lime, this salad is oh so refreshing, simple and can be prepared in advance.

 

//Tools//

cutting board

knife

optional lemon or lime squeezer

optional barbecue or grill

 

//Ingredients//

3 ears of corn

1 English cucumber or cucumber or choice, diced (about 1 1/2 cups)

1 cup cherry tomatoes, halved or quartered depending on size

*1/3 cup chopped cilantro

1-2 limes, juiced

1 tablespoon high quality olive oil

optional 1/2 shallot or garlic clove, minced

optional 1/2 or a whole serrano chili (discard the seeds for a milder spice level)

1 1/2 teaspoons cumin

1/2 teaspoon coriander

1/2 teaspoon sea salt or to taste

fresh cracked pepper to taste

 

//Directions//

1. Preheat the grill or barbecue.  Meanwhile, shuck the corn and coat it with olive oil, sea salt and fresh ground pepper.  Cook the corn for about two to three minutes on each side, so it has some grill marks but is not wilted or overcooked.  Allow the corn to cool before slicing it off the cob.

2.  Add the corn, diced cucumber, cherry tomatoes, cilantro and optional serrano chili, shallot or garlic to a medium mixing bowl.  In a small bowl, whisk together the olive oil, lime juice, cumin, coriander, salt and pepper.  Pour the dressing over the corn mixture and allow the flavors to marinate for at least 15 minutes. 

 

//Notes//

*If you're not a fan of cilantro you can substitute basil or mint, or a combination of both

grilled summer veggies with fresh herbs

grilled summer veggies with fresh herbs

budapest city guide

budapest city guide