Grilled Corn Chip Salad
A vibrant and crunchy salad featuring grilled corn, fresh vegetables, and crispy corn chips. Ideal for potlucks and summer gatherings.
Equipment
- 1 grill
- 1 Large mixing bowl
- 1 Knife for chopping
- 1 Cutting Board
Ingredients
Salad Ingredients
- 4 ears of corn husked
- 1 cup cherry tomatoes halved
- 1 avocado diced
- 1/2 red onion finely chopped
- 1 cup corn chips slightly crushed
- 1/4 cup fresh cilantro chopped
Dressing Ingredients
- 3 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
Preparation
- Preheat your grill to medium-high heat. Place the husked corn directly on the grill. Grill for 10-15 minutes, turning occasionally, until corn is charred and cooked through.
- While the corn is grilling, halve the cherry tomatoes, dice the avocado, and finely chop the red onion. Set these aside.
- In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine the grilled corn kernels, cherry tomatoes, avocado, red onion, and chopped cilantro. Pour the dressing over the salad and gently toss to combine.
- Just before serving, fold in the corn chips to ensure they remain crispy.
Serving and Storage
- Transfer the salad to a serving bowl and garnish with additional cilantro and lime wedges if desired. Serve immediately for best texture.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the corn chips will lose their crunch over time.
Notes
Pro Tips: Use fresh, in-season corn for best flavor. Ingredient Substitutions: Swap cilantro for parsley if preferred. How to Serve: Serve chilled or at room temperature. Storage & Freshness: Best eaten fresh. Make-Ahead Tips: Prepare the salad ingredients in advance, but add corn chips just before serving.