Description
This Grilled Corn Salad is a vibrant and fresh dish featuring smoky turkey bacon, creamy plant-based cheese, and a burst of summer flavors from grilled corn, fresh herbs, and zesty lime juice. Perfect for quick preparation, it offers a delightful blend of textures and colors, making it ideal for side dishes, light meals, or party spreads.
Ingredients
Scale
Main Ingredients
- 4 ears fresh corn on the cob
- 6 slices smoky turkey bacon
- 1 cup plant-based cheese, cut into chunks
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Prepare and Grill the Corn: Husk the fresh corn and brush lightly with olive oil to prevent sticking. Place on a hot grill, turning every few minutes until the kernels are charred and smoky, about 8 to 10 minutes. Allow the corn to cool slightly before slicing the kernels off the cob.
- Cook the Smoky Turkey Bacon: While the corn cools, cook the turkey bacon in a skillet over medium heat until golden brown and crispy. Drain on paper towels and chop or crumble the bacon.
- Combine Fresh Ingredients: In a large mixing bowl, combine the grilled corn kernels, halved cherry tomatoes, thinly sliced red onion, chopped cilantro, and parsley.
- Mix Dressing and Toss Salad: Whisk together olive oil, fresh lime juice, vegetarian Worcestershire sauce (natural), sea salt, and black pepper. Pour the dressing over the salad along with the chopped turkey bacon and plant-based cheese chunks. Toss gently to coat evenly.
- Adjust and Serve: Taste the salad and adjust seasoning with additional sea salt, black pepper, or lime juice if desired. Serve immediately or refrigerate for up to an hour to allow flavors to meld.
Notes
- Use fresh in-season corn for the best flavor and sweetness.
- Allow grilled corn to cool before mixing to keep the salad crisp and fresh.
- Finely chop herbs to distribute fresh aroma throughout the salad.
- Make the salad fresh or refrigerate for up to 2 hours for best flavor integration.
- Store leftovers in an airtight container refrigerated up to 2 days, stirring gently before serving again.
- Freezing is not recommended for this salad.
- Serve the salad cold or at room temperature; reheating is unnecessary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
Keywords: grilled corn salad, summer salad, turkey bacon salad, plant-based cheese, fresh herbs, lime dressing, gluten free
