Grilled Corn Salad with Coriander Lime Vinaigrette

Recipes Grilled Corn Salad with Coriander Lime Vinaigrette

Fresh grilled corn comes together with a bright vinaigrette to create the perfect side dish.

15 min prep

15 min cook

6 serves

2 serves of veg

For the vinaigrette:

Grill the corn cobs over a hot grill, turning often until all sides are lightly charred and cooked. Remove and allow to cool.
In a small bowl, combine all the vinaigrette ingredients. Set aside.
Place the cooled corn cob flat on a large cutting board. Using a sharp knife, carefully slice off the kernels from one side. Rotate the cob so that a flat side is always facing down and continue slicing until all the kernels are removed. Transfer the kernels to a large mixing bowl.
Combine with spring onions, cherry tomatoes, coriander, chilli, and desired amount of vinaigrette, mixing well to combine. Serve immediately.

Serving Suggestion: Corn cobs can also be swapped for 2 cans of corn (drained, no added salt) or 2 cups of frozen corn you may have on hand.

Serve alongside a serve of your preferred type of lean meat or alternative for a balanced meal.

Storage: This salad can be stored in an airtight container in the fridge for up to 2 days.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help prepare the vinaigrette and combine the salad.

When preparing this recipe:

Double check the food label ingredient list for any allergens each time you purchase it.
Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Recipe originally published by Nutrition Australia, created by Vitamix, adapted by Health and Wellbeing Queensland.

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