Grilled Corn Cauliflower Salad

How to Make Grilled Corn Cauliflower Salad

1. 1

   Step 1: Prep and season the vegetables

   Cut the cauliflower into bite-sized florets and, if using fresh corn, cut the kernels off the cob. In a large bowl toss the cauliflower and corn with olive oil, chili powder and kosher salt until evenly coated.

   For this step

   • 1 headCauliflower, trimmed into florets
   • 1/2 cupFresh or frozen corn kernels
   • 2 tbspExtra-virgin olive oil
   • 1 tspChili powder
   • 1 tspKosher salt
   
2. 2

   Step 2: Grill until charred and tender

   Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) and oil the grates or use a grill basket. Spread the cauliflower and corn in a single layer and grill, turning occasionally, until the edges are nicely charred and the cauliflower is tender, about 10–12 minutes in total; alternatively broil on a sheet pan for 8–10 minutes, turning once.
   
3. 3

   Step 3: Make the lime-yogurt dressing

   Whisk together the Greek yogurt and lime juice in a small bowl until smooth; taste and add a pinch of chili powder or salt if needed. This bright, creamy dressing is intentionally simple so it complements rather than overpowers the grilled vegetables.

   For this step

   • 1/4 cupPlain Greek yogurt
   • 1 lime (juiced)Lime (juiced)
   
4. 4

   Step 4: Toss, finish and serve

   Transfer the warm grilled cauliflower and corn to a large bowl and toss with the lime-yogurt dressing. Fold in the sliced red onion, chopped cilantro and crumbled cotija; adjust seasoning with extra salt or a squeeze of lime and serve warm or at room temperature.

   For this step

   • 1/4 smallRed onion, thinly sliced
   • 1/3 cupCotija cheese, crumbled (or feta)
   • 1/4 cupFresh cilantro, chopped
   

1. Cut the cauliflower into bite-sized florets and, if using fresh corn, cut the kernels off the cob. In a large bowl toss the cauliflower and corn with olive oil, chili powder and kosher salt until evenly coated.
2. Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) and oil the grates or use a grill basket. Spread the cauliflower and corn in a single layer and grill, turning occasionally, until the edges are nicely charred and the cauliflower is tender, about 10–12 minutes in total; alternatively broil on a sheet pan for 8–10 minutes, turning once.
3. Whisk together the Greek yogurt and lime juice in a small bowl until smooth; taste and add a pinch of chili powder or salt if needed. This bright, creamy dressing is intentionally simple so it complements rather than overpowers the grilled vegetables.
4. Transfer the warm grilled cauliflower and corn to a large bowl and toss with the lime-yogurt dressing. Fold in the sliced red onion, chopped cilantro and crumbled cotija; adjust seasoning with extra salt or a squeeze of lime and serve warm or at room temperature.