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Grilled Southwestern-Style Corn Salad

A delicious summery dish that'll have 'em asking for seconds...and thirds

by: Paula Roy
A Make-Ahead Grilled Corn Salad so delicious there might not be any leftovers

Grilling is not only a great way to cook corn when you don’t want to heat up your kitchen; it also enhances its natural sweetness. This simple, make-ahead salad blends three popular vegetables with a spicy lime dressing; you can easily adjust the heat up or down to suit your family’s preference. A delicious accompaniment to grilled meats or fish, this vegan-friendly, gluten-free dish would also be a great element in a summery brunch buffet. As an added bonus, if you have kids with braces, this is a whole lot easier for them to eat than corn on the cob. If you make this dish, be forewarned: you might not have any leftovers – it’s that tasty.

Southwestern Corn Salad



6 ears of sweet corn
2 medium green zucchini
4 medium carrots
1 tbsp olive oil
1/4 cup olive oil
1/2 tsp chili powder (or more, to taste)
2 tbsp apple cider vinegar
Zest and juice (approximately 2 tbsp) of 1 lime
1/4 cup chopped cilantro (garnish)
salt and pepper to taste (about 1/2 tsp each)


 Preheat barbeque to medium-hot (about 375 – 400F if your grill’s thermometer works)

 Shuck corn and remove as much silk as possible.

 Cut zucchini and carrots lengthwise and brush both sides with the 1 tablespoon of olive oil. Sprinkle with salt and pepper.

 When barbeque is hot, place corn cobs directly on the grill and cook for about 20 minutes, turning often. The goal is to have tender kernels with only a few grill marks.

 While corn is cooking, place zucchini and corn halves directly on the grill. For zucchini, grill about 5 minutes on each side, until it is tender and has nice grill marks. Do the same for the carrots (they may need a few extra minutes).

 Remove all vegetables when cooked and let cool.

 Slice each half-circle shaped strip of cooked zucchini lengthwise down the middle, creating two long quarter-circle shaped lengths. Chop cooled zucchini and carrots into 1/2 inch slices pieces.

 Use a sharp knife (or a corn stripper) to remove kernels from cobs.

 Mix all vegetables in a medium bowl.

 For the dressing, combine lime zest and juice, vinegar, chili powder and 1/4 cup olive oil in a jar with a tight fitting lid and shake vigorously until well blended. Pour dressing over vegetables and toss to combine.

 Taste salad and add salt and pepper as needed. Add cilantro at serving time and toss salad once more.

Serve immediately at room temperature or refrigerate salad until chilled.

Serves 6 – 8 as a side dish

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