Grilled Corn Salad Recipe
This vegan grilled corn salad recipe is my twist on the classic corn salad. It's easy, healthy, and packed with plant-based protein.
Equipment
- Delonghi fryer or oven
- Grill pan
- Salad bowl
- Chopping board
Ingredients
- 1 cup edamame frozen & shelled
- 3 tbsp olive oil divided
- ½ tsp pink salt
- 1 pinch black pepper
- ½ tsp smoked paprika
- 3 fresh corn cobs
- 1½ cup cherry tomatoes
- 1 red onion small
- ⅔ cup cilantro
- 1 avocado
Salad Dressing Ingredients:
- 1 big garlic clove
- 1 tbsp Dijon mustard
- ⅓ cup olive oil
- ½ lemon juiced
- salt & pepper to taste
Instructions
- Defrost the frozen shelled edamame, run them under a stream of water in a colander for 1-2 minutes, then shake off any excess water. Use a kitchen towel to dry them well.
- Add the edamame, olive oil, salt, pepper, and smoked paprika to the Delonghi fryer pan and fry for 10-12 minutes until crispy.
- In the meantime, start grilling the corn. Heat the grill pan on the stovetop, brush it with olive oil, and add the fresh corn. You might need to brush the corn with oil as well; this helps get extra char on the corn. Cook for 15 minutes, turning every couple of minutes, until there are little charred bits, and the kernels are tender when pierced with a fork and juicy, not dry.
- Add the salad dressing ingredients into a small mixing bowl and mix well to combine
- Time to assemble the salad. Add the grilled corn kernels, cherry tomatoes, cilantro, red onion, avocado, grilled edamame, and the salad dressing. Mix well to combine, serve, and enjoy!