Grilled Corn Salad With Creamy Lime Vinaigrette Recipe

Name: Grilled Corn Salad With Creamy Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 1 head hydroponic butter lettuce; 4 handfuls arugula; 1 small bunch of basil, leaves only; 4 ears of corn on the cob; 1 pint grape tomatoes, halved the long way; 1 large shallot, finely diced; salt and fresh ground pepper (to taste); Lime Vinaigrette; 1/4 cup fresh lime juice; 2 tablespoons white wine vinegar; 1/4 cup mayonnaise; 1/4 cup heavy cream; 1/4 cup grapeseed or other neutrally flavored oil; LOTS of fresh ground pepper

Servings: persons

Salad
1 head hydroponic butter lettuce
4 handfuls arugula
1 small bunch of basil, leaves only
4 ears of corn on the cob
1 pint grape tomatoes, halved the long way
1 large shallot, finely diced
salt and fresh ground pepper (to taste)
Lime Vinaigrette
1/4 cup fresh lime juice
2 tablespoons white wine vinegar
1/4 cup mayonnaise
1/4 cup heavy cream
1/4 cup grapeseed or other neutrally flavored oil
LOTS of fresh ground pepper

1
Heat grill to medium hot. Drizzle corn with olive oil and grill for about 6-8 minutes, turning occasionally, just until corn is vibrant yellow and glossy. Remove from grill and let cool.
2
Cut corn from the cob, and toss with tomatoes and shallots. Salt generously, and add a few turns of fresh ground pepper. Set aside.
3
Trim the end off the butter lettuce and cut into quarters. Arrange quarters in a large salad bowl, and fill in the gaps with arugula, including a bed of arugula in the middle of the bowl. Tear up the basil and scatter over the greens.
4
Spoon the corn/tomato mixture into the center of the greens. Move salad to fridge until ready to serve.
5
In a mixing bowl or measuring cup, whisk together lime juice, vinegar, mayo and cream. Drizzle the grapeseed oil into the mixture while whisking, until fully emulsified. Finish with lots of fresh ground pepper. Dressing can be made in advance and refrigerated.
6
Serve salad with the creamy lime dressing on the side.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salad, 1 head hydroponic butter lettuce, 4 handfuls arugula, 1 small bunch of basil, leaves only, and more.

Yes, Grilled Corn Salad With Creamy Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Corn Salad With Creamy Lime Vinaigrette

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