Grilled Corn Salad with Herbs and Stone Fruit
Savour the freshness of summer with this Grilled Corn Salad with Herbs and Stone Fruit. Packed with fiber-rich ingredients and dressed in heart-healthy fats, it's not only a feast for the senses but also a diabetes-friendly choice that effortlessly complements your summer meals.
- Suitable for diets:
- Gluten Free
- Mediterranean
- Plant-Based
- Vegetarian
Why Diabetes Friendly?
- High Fiber: Corn and nectarines/peaches offer a good source of dietary fiber, aiding in blood sugar regulation.
- Healthy Fats: Olive oil and tahini provide monounsaturated fats, promoting heart health and helping manage blood sugar levels.
- Low Glycemic Index Fruits: Stone fruits like peaches and nectarines have a lower glycemic index, making them suitable for a diabetes-friendly diet.
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Ingredients
- corn (husked) 4 ears
- nectarines (or peaches, sliced into ½-inch thick wedges or small bite-sized pieces) 2
- vegetable oil 1 tbsp
- salt ½ tsp
- chili powder 1 tsp
For the Dressing
- tahini 2 tbsp
- hot sauce 2 tsp
- lemon juice 3 tbsp
- water 3 tbsp
- olive oil ¼ cup
- shallot (thinly sliced) 1 small
Topping
- basil (fresh leaves, torn) 1/4 cup
- mint (fresh leaves, torn) 2 tbsp
- feta cheese (crumbled) ½ cup
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Cooking Tips
- Grilling Corn: To get a nice char without burning, keep turning the corn on the grill. Look for a balance of golden brown char and tender kernels.
- Dressing: Adjust the amount of water in the dressing to get your desired consistency. It should be pourable but not too thin.
- Herb Choices: Feel free to experiment with different herbs according to your preference or what you have on hand. Cilantro or parsley could also complement the flavors well.
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Instructions
- Prepare grill for medium-high heat.
- Brush corn with oil, sprinkle with kosher salt and chili powder. Place the corn on the grill, cook, turning often, until it is tender and charred in spots, 6-8 minutes total. Transfer to a cutting board and let cool, then cut kernels from cobs.4 ears corn, ½ tsp salt, 1 tsp chili powder, 1 tbsp vegetable oil
- Make the Dressing: In a medium bowl, mix all the ingredients together using a whisk. Set aside.2 tbsp tahini, 2 tsp hot sauce, 3 tbsp lemon juice, 3 tbsp water, ¼ cup olive oil, 1 small shallot
- In a large mixing bowl, toss together the corn kernels and nectarine slices/pieces. Drizzle with half of the dressing and gently toss. Fold the herbs and cheese through the salad.2 nectarines, 1/4 cup basil, 2 tbsp mint, ½ cup feta cheese
- Place the salad on a platter and drizzle with the remaining dressing.
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FAQ
Can I make this salad in advance? Yes, you can prepare this salad a few hours ahead of time. Add the dressing just before serving to keep the ingredients fresh and vibrant.
What can I use instead of tahini paste? If you don't have tahini, you can substitute it with almond butter or even Greek yogurt for a different but equally delicious taste.
Is this salad customizable? Absolutely! Feel free to add other summer vegetables or swap the stone fruit for another low glycemic index fruit like berries or cherries.
How should I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the salad might not be as crisp after storage.
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Nutrition
Per serving
Calories: 239.1kcal
Carbohydrates: 18.8g
Fiber: 2.5g
Sugar: 8.2g
Fat: 17.6g
Saturated Fat: 3.8g
Trans Fat: 0.02g
Protein: 5.2g
Nutrition Facts
Grilled Corn Salad with Herbs and Stone Fruit
Amount per Serving
Calories
239.1
% Daily Value*
Fat
17.6
g
27
%
Saturated Fat
3.8
g
24
%
Trans Fat
0.02
g
Cholesterol
11.1
mg
4
%
Sodium
395.4
mg
17
%
Potassium
282.4
mg
8
%
Carbohydrates
18.8
g
6
%
Fiber
2.5
g
10
%
Sugar
8.2
g
9
%
Protein
5.2
g
10
%
Vitamin C
11
mg
13
%
Vitamin D
0.05
µg
0
%
Calcium
79.8
mg
8
%
Iron
1
mg
6
%
Magnesium
36.4
mg
9
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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