This simple, satisfying grilled corn recipe combines fresh vegetables with spices and lime juice for a delicious and beautiful salad perfect for a summer party or potluck.
By Katie Simmons • Originally published on Plants-Rule
Colorful, crisp Easter Egg radishes pair with grilled sweet corn for this light summer salad. A simple dressing from fresh lime juice and a kick of chili powder help keep this oil-free side healthy and low-fat. Enjoy this plant-based side at your next picnic or enjoy for lunch over baby spinach.
How to Make This Plant-Based Grilled Corn Recipe
[edamam-recipe-recipe:83]
Chef’s Tips:
- Grill unhusked corn just a few minutes each side. As long as you turn the corn every 5-7 minutes, there’s no need to pre-soak it or use oil.
- This salad holds up really well, even after a few days.
- For more variety, experiment with different radishes. Watermelon radishes, French breakfast radishes, and purple heirloom radishes all offer beautiful colors. Black radishes add an extra spicy kick.
Like this recipe? Check out all our healthy, plant-based recipes.
Tell us in the comments what you think of this grilled corn recipe because we’d love to know!
Leave a Reply