Extraordinary Summer grilled corn salad recipe with sweet baby peppers, fresh herbs and delicious homemade mustard mayonnaise. This Summer salad recipe is super-rich and the presence of the herbs makes the salad delightful. It can be served as the main course or as a side dish.
I was meant to post this recipe for some time but I was busy spending some time off with my family. Yes, I was in Italy! It was a magical break, even though I gained back some weight. LOL Now let’s focus on the recipe.
Why you will love it
- it is super delicious and refreshing
- makes the perfect dish for a light lunch or as a bbq side dish
- it is perfect for using the fresh herbs that are in your fridge
How to make this Summer corn salad recipe?
This Summer grilled corn salad is super easy and I could eat it a ton without feeling bored. It is my go-to salad when I want to serve it as a side dish with some bbq meat. In this case, you can use the charcoal grill to roast the veggies or a grill pan if you are not doing a bbq. With just 4 simple steps you will create a rich, good looking and appetising salad that will surprise your guest. Just follow the steps below.
Step-by-step introductions
- Making the mayonnaise*. In a tall and narrow jar pour the egg, mustard, lemon juice, salt and sunflower oil in this order. Place an immersion blender at the bottom of the jar and make sure that the blade is touching the egg. Turn the blender on and hold still for a few seconds. Once the liquids are starting to thicken up but the oil is still visible, slowly pull up the immersion blender and turn it off when all the ingredients are thick. Keep the mayonnaise in the fridge until need it.
- Roasting the corn and the baby peppers. Heat a grill pan on high heat or you use a bbq if you have one. Brush the baby peppers and the corn with some extra-virgin olive oil on every side. Once the grill pan is hot enough, place the baby peppers and the corn. Grill the baby peppers on each side for 5 minutes and once ready set them aside. In the same way, let the corn grill evenly on each side and let it cook for a total of 40 minutes. Once ready remove from the heat and set it aside.
- Preparing the veggies. Using a peeler, remove the skin from the carrot and create long and thin ribbons. Slice up the radishes, and set them aside. Chop finely the leaves of the dill, mint and coriander on a chopping board. Also, cut the spring onions on their length making some thin strips and chop the almonds. To finish shave off the corn in clumps with a knife, and set it aside.
- Assembling. Start by making layers of salad, herbs, corn, spring onions, carrot, baby peppers and radishes on a serving plate. Sprinkle the salad with the almonds and dash some drops of the mayonnaise over it.
Note*: Before starting, make sure that all ingredients are at room temperature. Always prefer fresh and free-range or organic eggs, especially when using raw eggs.
Frequently ask question
Can I make it in advance?
I suggest you make just the mayonnaise in advance the day before and store it in the fridge.
How do I store the leftover?
Store the leftover in an airtight container in the fridge for up to 2 days.
Summer grilled corn salad herbs with peppers
Equipment
- Tall and narrow Jar
- Immersion blender
- Grill pan
- Copping board
- Knife
Ingredients
Mayonnaise
- 1 egg
- 40 gr mustard dijon
- 1 tsp salt
- 1 tbsp lemon juice
- 180 ml sunflower oil
Grilled Vegetables
- 40 gr comb sweetcorn
- 302 gr sweet baby peppers
- 2 tbsp olive oil extra virgin
Salad
- 80 gr washed mixed salad greens rocket ,spinach and watercress
- 135 gr radishes
- 121 gr carrot 1 medium
- 3 spring onions
- 15 gr dill just the leaf
- 15 gr mint just the leaf
- 15 gr coriander just the leaf
- 60 gr roasted almonds
Instructions
Make the mayonnaise
- In a tall and narrow jar pour the egg, mustard, lemon juice, salt and sunflower oil in this order. Place an immersion blender at the bottom of the jar and make sure that the blade is touching the egg.
- Turn the blender on and hold it still for few seconds. Once the liquids are starting to thicken up but the oil is still visible, slowly pull up the immersion blender and turn it off when all the ingredients are thick. Keep the mayonnaise in the fridge until need it.
Grill the corn and the baby peppers
- Heat a grill pan on high heat or you use a bbq if you have one. Brush the baby peppers and the corn with some extra-virgin olive oil on every side. Once the grill pan is hot enough place the baby peppers and the corn.
- Grill the baby peppers on each side for 5 minutes and once ready set them aside. In the same way, let the corn grill evenly on each side and let it cook for a total of 40 minutes. Once ready remove from the heat and set it aside.
Prepare the veggies
- Using a peeler, remove the skin from the carrot and create long and thin ribbons. Slice up the radishes, and set them aside. Chop finely the leaves of the dill, mint, and coriander on a chopping board.
- Also, cut the spring onions on their length making some thin strips and chop the almonds. To finish shave off the corn in clumps with a knife, and set it aside.
Assemble
- Start by making layers of salad, herbs, corn, spring onions, carrot, baby peppers and radishes on a serving plate. Sprinkle the salad with the almonds and dash some drops of the mayonnaise over it.
Notes
Tried this recipe?
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Amazing and healthy, we all loved this salad, thank you so much for sharing.
This was the perfect salad, and just in time for summer!
Thank you Tressa!
Yumm this summer salad was the perfect addition to our BBQ today!
Thank you, Bianca. It is so good as a side for a bbq.
So fresh and delicious! Love it! The perfect summer salad
I love salads all summer long! This one is absolutely amazing.
Thank you so much!