This fire grilled corn salad is perfect on a hot summer day, it is light, juicy, and full of flavor. It is best when you can cook the corn on the grill, however, using our smoked salt will give you the delicious smoky taste any time of the year!
- 6 ears fresh corn, husked with silks removed
- 2 tablespoons olive oil
- HEPP’S 7-Fire Smoked Salt
- 2 cups halved cherry tomatoes
- 1/2 cup chopped cilantro
- 1 serrano chili pepper, seeded and minced
- 4 scallions, finely chopped
- 1 avocado sliced
- 1 lemon, juiced or squeezed
- 4 tablespoons olive oil
HEPP’S Signature Flake Salt and freshly ground black pepper
Preheat grill or broiler to medium heat.
Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, cilantro, and serrano chili pepper
In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper.
Toss the salad with the dressing and serve at room temperature.
You can also substitute frozen corn when necessary to make this dish year round.
HEPP’S Signature Flake coming very soon
Alternatives: Any of our HEPP’S Salt Smoked Salt Collection Hickory, Applewood, Alderwood, and Mesquite or our HEPP’S Lemon or Lime Sea Salt and HEPP’S Black Lava Sea Salt.