It’s CORN!
In honor of The Corn Tune being caught in my head for per week straight and the upcoming vacation that may have many people grilling with family and friends, I wished to share the grilled corn recipes I’m at the moment obsessive about:
Grilled Chili-Lime Corn
and
Cilantro-Lime Corn Salad
Whether or not you’re internet hosting an end-of-summer cookout this weekend or celebrating as a visitor, these corn recipes should be on the menu – belief me.
Step 1: Make Chili-Lime Grilled Corn
Let’s begin with the Chili-Lime Grilled Corn, as a result of it’s the best (like, best recipe ever) and since that is what it is best to positively use within the Cilantro-Lime Corn Salad.
If you put your corn on the grill, resist the urge to maneuver it round an excessive amount of! You actually solely want to show it a few times to get these fairly grill marks.
Additionally, don’t be stingy with the lime juice! It is a enormous a part of what makes this corn juicy and stuffed with taste. The butter on the finish is non-obligatory, however at all times a scrumptious selection.
Chili-Lime Grilled Corn
The simplest, most flavorful option to make corn!
Servings: 4
*This recipe might include affiliate hyperlinks to merchandise we use and love.
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Warmth a grill or grill pan over medium-high warmth for five minutes.
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Shuck the corn and rub with the oil.
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Place on the grill and switch each 2 minutes for about 10 minutes or till the corn is tender and with grill marks.
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Quarter the lime and rub all around the corn. Sprinkle every one with salt and seasoning.
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If desired, drizzle with butter.
Grilled corn is tasty by itself, however I additionally love utilizing it in my Cilantro-Lime Corn Salad!
Then, make Cilantro-Lime Corn Salad
You may cease right here and serve your Chili-Lime Grilled corn proper on the cob OR you’ll be able to reduce the corn off the cob (after it cools just a little in fact) and toss that flavor-packed goodness on this refreshing salad.
Cilantro-Lime Corn Salad
One other fast and simple facet to your subsequent cookout or picnic!
Servings: 6
*This recipe might include affiliate hyperlinks to merchandise we use and love.
Dressing
- ¾ cup Uncooked cashews
- 1 tbsp Olive oil
- 1 handful Cilantro
- ¼ cup Almond milk
- Juice of three limes
- 2 Garlic cloves
- 2 tsp Honey
- 1 Jalapeño (non-obligatory) Sliced and seeded
- ½ tsp Sea salt (or to style)
Salad
- 1 bag Arugula 7oz
- 1 pint Pink cherry tomatoes halved
- 6 Mini Persian cucumbers chopped
- 2 Pink bell peppers chopped
- 2 cups Grilled corn kernels*
- Handful of cilantro
- 1 can Garbanzo beans (non-obligatory) drained and rinsed
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Soak the cashews in 2 cups of water in a single day. Drain and rinse. Add to a mini blender.
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Add the oil, cilantro, milk, lime juice, garlic, honey, jalapeno, if utilizing, and salt and mix till clean.
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Assemble the salad by tossing all the veggies along with the cilantro and dressing.
For those who maintain the dressing and salad separate, each ought to maintain in your fridge for a couple of days.
Which recipe are you making this weekend?!
There you go, two straightforward sides that you would be able to convey to your subsequent cookout, tailgate, or throw collectively for dinner. There’s simply one thing concerning the grill that brings cooked veggies to a different degree. For those who’ve by no means tried grilled corn, prepare for this to turn out to be the ONLY method you’ll put together corn.
In search of another straightforward sides to make this weekend? Strive these Candy Potato Nachos or this Dairy-Free Ranch with some veggies. Each are recipes that take minimal effort, however your visitors will rave over them!
