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New World Spice and Tea Trader

Grilled Corn Salad with Cilantro Dressing Recipe



6 Ears of Corn, shucked

1 Large Sweet Onion, cut into 1/2-inch-thick rings

1/2 Cup Olive Oil, plus more for brushing

Kosher Salt and Black Pepper, to taste

1/3 Cup Fresh Lime Juice, from 2 to 3 limes

1 1/2 Cups Fresh Cilantro

2 Avocados, chopped

2 Yellow Tomatoes, chopped

1 15 oz can Pinto Beans, drained and rinsed

1/4 Cup Pimientos, finely chopped


  1. Preheat a grill to medium high. Brush the corn and onion rings with olive oil and season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, about 8 minutes for the onion rings and about 10 minutes for the corn. Set aside to cool.
  2. Combine the lime juice and 3/4 cup cilantro in a blender and pulse until chunky. With the blender running, pour in the olive oil in a slow, steady stream to make a thick dressing. Season with salt and pepper.
  3. Cut the corn off the cobs and roughly chop the onion. Combine in a large bowl with the avocados, tomatoes, beans and pimientos.
  4. Roughly chop the remaining 3/4 cup cilantro and add to the bowl.
  5. Drizzle with the dressing and toss well. Season with salt and pepper, if needed.