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Grilled Corn Salad with Cilantro Lime Dressing

Yields1 ServingPrep Time25 minsCook Time20 minsTotal Time45 mins

This recipe screams SUMMER all the way! From the grilled summer corn to the fresh peaches & the fresh lime-cilantro dressing.. it is a summer feast. 

INGREDIENTS FOR SALAD
 4 Fresh COBS of CORN
 2 Portabella MUSHROOMS
 BRUSSEL SPROUTS (you can use green beans or asparagus instead)
 1 cup CHERRY TOMATOES
 3 Baby GEMS LETTUCE heads (any kind of lettuce works, but a crunchy one is best)
 3 PEACHES
 1 cup Chopped CILANTRO
 A handful of ARUGULA or spinach
 THYME & Coconut aminos for marinating the mushrooms.
 A squeeze of mustard, aminos, salt & pepper for marinating the brussel sprouts.
INGREDIENTS FOR DRESSING
 ½ cup CASHEWS
 1 cup CILANTRO
 Juice of 2 LIMES
 2 Cloves of GARLIC
 ½ tsp TACO SEASONING
 SALT to taste
 WATER to thin out the dressing as needed until it is pourable.
DIRECTIONS FOR SALAD PREPARATION
1

Preheat the grill.
Prep corn by removing husk & soaking in water for 15-30 while the grill is preheating.

2

Slice the portabella mushroom in thick slices and drizzle with coconut aminos & olive oil if using, salt, pepper, and thyme.

3

Clean the Brussel sprouts & put them in a bowl. Add a squeeze of mustard & coconut aminos, salt & pepper, and stir. Place them in a pan & cover with foil. Bake 450 for 10 minutes to steam and soften before you put them on the grill. (If you prefer you can just grill them).

4

Cut tomatoes & set them aside.
Cut 4 peaches in half & set them aside.
Clean & prep cilantro by putting aside 1 cup of the leaves.
Clean the arugula & set aside.

5

Take the corn out of the water & put it on a plate. Rub olive oil on your hands, if using, and coat the corn.

Take the Brussel sprouts out of the oven and put them on the plate with the corn to take to the grill, add the mushrooms.

Now Place corn, sprouts, mushrooms on the grill.

Allow them to cook until charred, turning as needed. 5 min before done put the peaches on the grill.

DIRECTIONS FOR CILANTRO-LIME DRESSING
6

While veggies are grilling, make the dressing by adding to the blender all ingredients: cashews, cilantro, juice of 2 limes, 2 cloves garlic, taco seasoning & blend till smooth.

Add salt to taste & water until you get a nice pourable consistency. Set aside

DIRECTIONS FOR BUILDING SALAD
7

Now remove everything & bring inside. Chop the baby gems lettuce and add to the salad bowl. Add arugula, tomatoes, & cilantro to the bowl.

8

Cut the corn off the cob and add to the salad. Next, add the Brussel sprouts & mushrooms.

9

Pour on dressing & mix & serve… or plate up and dress each portion separately.
Delicious... ENJOY this healthy summer chopped salad with grilled corn and cilantro-lime dressing.

10

The dressing rocks... be sure to use it on other things!