Grilled Corn Salad with Creamy Citrus Dressing and Herbs
This recipe calls for ten ears of corn to be shucked and grilled on a baking sheet, rather than grilled and then shucked. The result? A zesty-sweet corn salad that’s served warm.
- 10 ears of corn, shucked (about 5 cups)
- 2 Tablespoons olive oil
- kosher salt
- freshly ground black pepper
- 4 Tablespoons Challenge Spreadable Butter, softened
- ½ cup mayonnaise
- zest of 1 lime plus 2 Tablespoons lime juice
- zest of 1 lemon
- zest of ½ orange
- ½ teaspoon chile powder
- ¼ cup chopped cilantro
- ¼ cup chopped parsley
1Preheat grill to medium heat.
2On a baking sheet, toss corn with 2 tablespoons of olive oil and season with salt and black pepper. Grill, turning, until crisp tender and lightly charred, 12- 15 minutes. Set aside to cool.
3Cut the corn kernels off the cob, then place in a large bowl.
4To make dressing, combine Spreadable butter, mayonnaise, lime zest and juice, lemon zest, orange zest and chile powder in a medium bowl. Mix until smooth and creamy; season with salt and pepper to taste.
5Add three-fourths of dressing to corn kernels along with cilantro and parsley. Mix until well coated. Add more dressing as desired. Season with salt and pepper and serve warm.