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Grilled Corn Salad with Smokey Paprika Vinaigrette
Grilled Corn Salad with Smokey Vinaigrette - This amazing summer salad is packed with flavor and texture. The zingy dressing is mixed with smoked paprika for contrast!
Prep Time
20
minutes
mins
Cook Time
8
minutes
mins
Total Time
28
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
4
Calories:
363
kcal
Author:
Sommer Collier
Ingredients
4
ears
corn,
shucked
10
ounces
herb salad mix
1/2
cup
red onion,
sliced thin
1
pint
cherry tomatoes,
halved
2
avocados,
chopped
1/4
cup
vegetable oil
3
tablespoons
rice vinegar
2
tablespoons
honey
1
teaspoon
white truffle oil
1
teaspoon
salt
3/4
teaspoon
hot smoked paprika
US Customary
-
Metric
Instructions
Preheat the grill to heat heat. Place the corn on the heated grill the cook for 5-8 minutes, turning regularly. Remove from heat.
Once cool enough to handle, cut the corn off the cobs.
Place the salad mix in a large bowl. Top with corn kernels, red onion, cherry tomatoes, and avocado.
Whisk together the oils, vinegar, honey, salt and paprika. Drizzle over the top and toss!
Nutrition
Serving:
1
cup
|
Calories:
363
kcal
|
Carbohydrates:
26
g
|
Protein:
4
g
|
Fat:
29
g
|
Saturated Fat:
13
g
|
Cholesterol:
0
mg
|
Sodium:
621
mg
|
Potassium:
896
mg
|
Fiber:
8
g
|
Sugar:
13
g
|
Vitamin A:
1715
IU
|
Vitamin C:
54.9
mg
|
Calcium:
39
mg
|
Iron:
1.9
mg