This is a perfect, late summer dish – classic combos with a twist! Grilled corn and tomatoes are best buds, but combined with spicy-sweet sriracha, crunchy peanuts, and basil?! Hold the phone. I love to grill the corn, but if you don’t have access to a grill, simply boil or steam it. Bonus points for finding garlic peanuts, but you can always substitute with dry roasted and salted. For peanut allergies, swap with pumpkin seeds. Thai basil would be delish here too!
Spicy Grilled Corn, Tomato and Peanut Salad
Ingredients
- 1 lime
- 2 cloves garlic finely minced
- 1 tsp. fine sea salt
- ¼ cup / 60ml cold-pressed olive oil
- 2 Tbsp. white wine vinegar
- 1-2 Tbsp. Sriracha to taste
- 1 small red onion
- 4 cobs of corn
- 1 pint cherry tomatoes
- Handful fresh basil
- ½ cup / dry roasted garlic peanuts or salted peanuts
Directions
- Zest the lime into a jar. Slice the lime in two and squeeze one half into the jar. Whisk in finely minced garlic, a generous pinch of salt, vinegar, sriracha, and olive oil. Set aside.
- Dice the onion, place in a small bowl and massage with a generous pinch of salt. Squeeze the other half of the lime over top, toss and let marinate while you prep the rest.
- Grill the corn your preferred method (I like it shucked, brushed with a touch of ghee, grilled until tender). You can also boil / steam it. Let cool slightly and slice it off the cobs.
- Wash and quarter the cherry tomatoes. Combine them with the corn and onion, then pour the dressing over top and fold well to combine.
- Tear basil and fold through. Roughly chop peanuts and scatter over the top, and finish with freshly cracked black pepper. Say thank you and enjoy!
Notes
Serves 6-8
