Grilled Corn Summer Salad

Make this easy grilled corn salad the star of your summer barbeque—sweet, zesty, and full of savory flavor with our Caramelized Onion with Roasted Garlic Dip & Spread.

Ingredients

• 4–5 ears fresh corn, husks removed
• 1 cup green beans, trimmed and chopped into 1″ pieces
• 1 cup cherry tomatoes, halved
• 1 cup English cucumber, peeled and chopped into small cubes
• ¼ cup fresh basil, julienned (plus more for garnish)
• Crumbled feta for topping

Dressing

• 1 (10 oz) container La Terra Fina Caramelized Onion with Roasted Garlic Dip
• Juice + zest of 1 lime
• 1–2 tablespoons olive oil to thin the dressing (if needed)
• Salt & pepper, to taste

Instructions

1. Preheat a grill or grill pan over medium-high heat. Grill corn for 10–12 minutes, turning occasionally, until charred in spots. Let cool, then slice kernels off the cob.
2. Bring a small pot of water to a boil. Add green beans and cook for 1–2 minutes. Transfer immediately to an ice bath to stop the cooking process. Drain and pat dry.
3. In a large bowl, combine grilled corn, tomatoes, cucumber, blanched green beans, and basil.
4. In a small bowl, whisk together the full container of dip, lime juice + zest, and olive oil (if using). Add salt and pepper to taste.
5. Pour the dressing over the salad and toss gently to coat.6.Taste and adjust seasoning. Garnish with extra basil, crumbled feta, and freshly cracked pepper if desired. Serve chilled or at room temperature.