The Freshman Cook: Grilled Tri Tip and Roasted Corn Salad / #SundaySupper

Have you had roasted corn this summer? It is definitely my summer food obsession this year. I just can’t get enough of the flavor that comes from roasting corn on the grill, letting the flames lick the kernels of the corn. It’s such an incredible, over the top flavor! 
I used tri tip to make this salad, but the meat is certainly interchangeable. Chicken and pork work really well.

  Grilled Tri Tip and Roasted Corn Salad

Makes 1 salad

1 Corn Cob

4 teaspoons Mayonnaise

1/2 teaspoon Adobo Sauce

1/2 teaspoon Lime Juice

1/4 teaspoon Sugar 

Red Leaf Lettuce

Iceberg Lettuce

Cherry Tomatoes

4 ounces grilled Tri Tip, grilled

1/2 of an Avocado, chopped

Feta Cheese Crumbles w/ Jalapeno

Place the corn cob on your grill with the temperature on high. Turn the corn cob every 2-3 minutes, as the sides roast. Remove from the grill when finished. Let cool.

Cut the corn kernels off the cob. Make dressing by mixing together the mayo, adobo sauce, lime juice, and sugar. Refrigerate.

 Chop a mixture of red leaf and iceberg lettuce in to small bite size pieces.

Cut each tomato in half. Chop avocado into small pieces. 

Slice the cooked tri tip into small bite size pieces.

Add the ingredients to the plate, including the cheese. Pour dressing in to a shot glass.


Thanks for joining me today!

Keep reading to see all the fantastic corn dishes created by #SundaySupper chefs!

Thank you to Ellen from Family Around The Table for hosting this tasty event today!

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