Side Dishes

Grilled Corn Salad with Creamy Citrus Dressing and Herbs

This recipe calls for ten ears of corn to be shucked and grilled on a baking sheet, rather than grilled and then shucked. The result? A zesty-sweet corn salad that’s served warm.

Prep

Cook

Servings

Level

Easy

Ingredients

10 ears of corn, shucked (about 5 cups)
2 Tablespoons olive oil
kosher salt
freshly ground black pepper
4 Tablespoons Challenge Spreadable Butter, softened
½ cup mayonnaise
zest of 1 lime plus 2 Tablespoons lime juice
zest of 1 lemon
zest of ½ orange
½ teaspoon chile powder
¼ cup chopped cilantro
¼ cup chopped parsley

Directions

1

Preheat grill to medium heat.
2

On a baking sheet, toss corn with 2 tablespoons of olive oil and season with salt and black pepper. Grill, turning, until crisp tender and lightly charred, 12-15 minutes. Set aside to cool.
3

Cut the corn kernels off the cob, then place in a large bowl.
4

To make dressing, combine Spreadable butter, mayonnaise, lime zest and juice, lemon zest, orange zest and chile powder in a medium bowl. Mix until smooth and creamy; season with salt and pepper to taste.
5

Add three-fourths of dressing to corn kernels along with cilantro and parsley. Mix until well coated. Add more dressing as desired. Season with salt and pepper and serve warm.