I am thrilled to see the first of the summer season corn coming in to the market. Here is an easy and different way to serve corn, perfect for a weeknight veggie dinner – or as a side for chicken off the grill on the weekend. This recipe is filled with not only good-for-you ingredients, but it is a festival of color and taste, too!

Grilled Corn Salad Wraps

6 Ears of Corn

1 Red Bell Pepper

1 Red Onion, Quartered

Olive Oil for Grilling Vegetables

1 Cup Chopped Tomatoes

1 Ripe Avocado, Chopped

4 oz. Monterey Jack Cheese, in ¼” cubes

1/4 Cup Chopped Cilantro

Butter or Bibb Lettuce and/or Warm Corn Tortillas

The Dressing

1/4 Cup Lime Juice

1/4 Cup Extra Virgin Olive Oil

1 Tsp Freshly Ground Black Pepper

2 Tsp Kosher Salt

2 Tsp Ground Cumin

Step One

Preheat your grill for 10 minutes. Lightly oil the corn, pepper, and onion, then over medium heat, grill for about 5-7 minutes or until brown in spots. Place the pepper in a zippy bag and set aside.

Step Two

Make the dressing by combining all the ingredients in a jar and shaking it.

Step Three

Remove the pepper from the zippy bag, peel and chop. *Cut the corn off the cob, and chop the red onion. Place in a bowl and add the tomatoes, avocado, cheese and cilantro, toss with the salad dressing. Garnish with crispy tortilla strips. Serve with lettuce and tortillas.

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