with Honey–Lime Vinaigrette

Grilled Spicy Corn Salad like this is such a staple of my household. I love, love corn!

It’s one of those salads where you can use whatever you have on hand, including tomatoes, peppers, jalapenos, and coleslaw. It has great versatility!

If you ask me, what’s my favorite thing about summer? Easy! My favorite thing about summer is without a doubt the fresh produce.

Don’t you think so?

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I mean, I know a lot of people who genuinely love the summertime, but not me. I like cooler mountain temperatures unless I live in Hawaii or somewhere on a European beach.

So let’s check out what we got here; I grilled corn on my Traeger, removed it from the cob, and combined it with juicy cherry tomatoes, avocado, and serrano peppers.

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Oh my goodness, it tastes heavenly once you dress it up with tasty honey-lime vinaigrette. I am telling you it is easy-peasy and bursts with flavor.

You can serve this with whatever you want or just scoop it with chips. Certainly, it goes well with grilled meat or fish so it can be called a side dish as well. I love serving it with sandwiches, too.

It also holds well in the fridge for a few days if you pack it in an airtight container. I love glass jars or glass containers such as these on Amazon.

If you decide to make this tasty and simple Grilled Spicy Corn Salad with honey-lime vinaigrette, do not forget to tag me on social media.

You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Thank you all for your support!!!

SALADS YOU MIGHT LIKE:

Watermelon, Cucumber, and Feta Salad

Cucumber-Tomato and Mozzarella Cheese Salad

Heirloom Tomato Feta Salad

Mediterranean Pasta Salad

Tangy Beet Salad

NOTE:

SANDRA’S EASY COOKING is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. This is my Amazon Store

Yield: Serves 6

Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

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The best summer Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

Prep Time 5 minutes

Cook Time 20 minutes

Pre-boil corn Time 5 minutes

Total Time 30 minutes

Ingredients

• 5 ears of corn, par-boiled and grilled
• 1 serrano pepper, grilled and thinly sliced
• 2 Tbsp. unsalted butter, melted
• ½ cup cilantro leaves, chopped
• 2 avocados, cut into ¾" pieces
• 1 cup Cherry Tomatoes, sliced

Vinaigrette:

• 3 Tbsp. fresh lime juice
• Zest of one lime
• 1/4 cup oil
• 2 Tbsp. honey
• Kosher salt and ground black pepper to taste

Instructions

1. Boil corn for full 5 minutes.
2. Prepare a grill for medium-high heat.
3. Brush each corn with butter; season with salt and pepper.
4. Grill, occasionally turning until kernels are very tender and charred in
   spots, about 15 minutes. Let cool slightly, then cut kernels from cobs. Also,
   grill serrano pepper until slightly charred. it is not necessarily must grill
   peppers, but the flavor is better.
5. Whisk lime juice, zest, honey, and salt to taste in to combine. Add corn,
   sliced cherry tomatoes, serrano pepper, and chopped cilantro to the vinaigrette and toss
   to combine, season with salt and pepper.
6. Cover with wrap and chill for about 2 hours so the flavors could
   marry. Just before serving add avocados and toss to coat.

Notes

You can add cucumber if you would like.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 484Total Fat: 36gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 15mgSodium: 92mgCarbohydrates: 44gFiber: 11gSugar: 16gProtein: 6g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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Tex-Mex Grilled Tofu Quesadillas are easy to make and amazingly tasty. Now everyone could enjoy and celebrate meatless meals together because my quesadillas are delightfully delicious.

You will not miss meat at all because these beauties are full of flavor. Even my children loved it, so i do not have to tell you anything else because that is a rare occasion, my friends.

I wanted to create a recipe that if I have a vegetarian friend over, we can serve these fabulous grilled meatless quesadillas. As you all know, we are not vegetarians; however, every once in a while, we have a full-meal without meat.

The best part of warm weather is the outdoor activities! From playing soccer, gardening, as well as grilling. Oh, and we cannot wait to get out and grill!

Soaking up this beautiful weather after a long winter indoors, we break out the grill, and this time we used Pellets. They are made with all-natural, pure flavor hardwoods and absolutely no fillers, binders or preservatives, bringing out the best flavor you could ask.

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You can, of course, make these quesadillas on any grill, even indoor grill skillet. I do not think that they will not taste good; however, when it comes to a flavor grill always wins in my book. Something is rewarding and satisfying when you cook food over an open fire.

I am not a fan of summer, but I think the best part of summer is grilled food, sweet in-season fruit, and freshly picked summer vegetables. Mmmhm! Well, I know that many of you agree!

Hey, if you try making my tasty Tex-Mex Grilled Tofu Quesadillas, please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

Meatless Recipes that you might like:

MEATLESS MEATBALLS WITH CAULIFLOWER AND BROCCOLI

MEATLESS CHILI NACHOS

MINI MEATLESS FRITTATA CUPS

PAN-FRIED EGGPLANT WITH MOZZARELLA AND MARINARA

CARAMELIZED ONION TART

Yield: Serves 6

Tex-Mex Grilled Tofu Quesadillas

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Tex-Mex Grilled Tofu Quesadillas are easy to make and amazingly tasty. Now everyone could enjoy and celebrate meatless meals together because my quesadillas are delightfully delicious.

Ingredients

• 6 soft tortillas
• 1 pounds Firm Tofu
• 1 cup Guacamole
• 1/2 cup Pico de gallo
• 2 cups Mexican blend cheese, shredded
• 1 cup Refried beans
• 1 tablespoon of oil

Tofu Seasoning:

• 1/4 tbsp chili powder
• 1 tsp Spanish paprika powder
• 1 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp ground black pepper
• 1 pinch ground cinnamon
• 1 pinch ground cloves
• 1 teaspoon sea salt, or to taste

Instructions

Seasoning:

1. Mix all the ingredients for the season and set aside.

Tofu Prep:

1. Open tofu package drain water out and
   take each block of tofu and wrap with thick layers of kitchen paper towels or a
   clean cotton towel. Press slightly and pat dry. Make sure that most of the
   moisture is gone.    
2. Slice into 1/2-inch thick tofu slices,
   and again pat dry each slab with paper towels.
3. Add to the large and flat plate, then
   sprinkle on both sides with prepared seasoning, gently press to coat. Cover and
   refrigerate for 15 minutes.

Grill Prep:

1. Open your pellets bag. I used Classic which is great for almost anything you want in your grill. Flavorful
   and strong. Wood pellets are poured into a storage container also known as a
   hopper. The pellets are then fed into a cooking chamber by an auger that is
   powered by electricity.
2. When ready to cook, smoke setting with
   the lid open.
3. Wait for the fire to start about 5 min, depending
   on the grill type and model.
4. Now, close the lid and increase the
   temperature to the desired temperature and preheat for about 10-15 minutes.
5. I cooked tofu on 350F, so my grill
   temperature was set to 350 degrees.

Grilling:

1. Place tofu in the preheated and ready to
   cook grill to get infused with a real wood smoky flavor.
2. Grill for 5 minutes on each side.
3. Take it off the grill and start
   assembling. Do not turn the grill off yet.
   

Assembling and making quesadillas:

1. On one side of the tortilla evenly spread
   about 1 tablespoon or so of guacamole, spindle freshly chopped pico de gallo, a
   handful of cheese then place grilled tofu on the top. Depending on the side of
   your tortilla, I would say about 4 to 5 slices to cover it. Add just a sprinkle
   more cheese.
2. On the other tortilla spread about a
   tablespoon or two of retired beans, then cover the other tortilla with tofu.
   Making a sandwich. Lightly press and brush with oil.
3. Continue until tofu is gone. You could
   make approximately 3 quesadillas with my method.
4. Place each quesadilla on the hot grill
   and grill for about 4 to 6 minutes on each side or until the cheese is melted
   and grill marks are formed.
5. Slice each quesadilla across making
   trundles and serve immediately with salsa, pico de gallo, and other fixings.
   
   

Notes

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 555Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 35mgSodium: 1213mgCarbohydrates: 52gFiber: 8gSugar: 2gProtein: 26g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest