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
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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.
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