Grilled Corn and Kimchi Salad | Healthy Fit Fab Moms
Grilled Corn and Kimchi Salad
20 mins prepServes 2
It’s summer in the South, so you know what that means – corn is everywhere and in everything! But hey, I’m not complaining! I’ve always been a huge fan of corn, even as a Southern Californian girl, although the only way we ever ate it was grilled!
Preheat the grill to high heat. Remove the cornhusks and corn silk, and lay the Corn on the grill.
Grill for 8-10 minutes, turning the corn every 2 minutes until all sides are slightly charred.
You can also blister the tomatoes on the grill, or in a skillet on the stove, if preferred. You can do this by gently tossing them with Olive Oil and a Pinch of Salt and heating them until they began to “pop”, or blister. (If you do this on the grill, you’ll want a grill mat or rimmed dish, since they will easily fall through the grates.)
Remove the Corn and Tomatoes, when done, and allow to cool.
While the Corn is grilling, place the Kimchi in a food processor or high-powered blender and pulse until finely chopped. Add the Honey and Salt + Pepper to taste and continue to puree until smooth.
When the Corn is cooled, cut it off the cob and place it in a large bowl. Add in the Kimchi mixture and stir until well combined.
Gently fold in the Avocado and Tomatoes and drizzle with additional Olive Oil, if preferred. You may want to add in another pinch or two of Salt and Pepper as well, but always do this to taste.
Enjoy!
