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! However, now that I live in Dallas everywhere I turn there’s a corn-dip, corn salad, creamed corn, or some other homage to my son’s favorite “vegetable that’s really a grain”.
And while most of these dishes are filled with all kinds of dairy, sweeteners, and other things I rather not put into my body, corn can be part of a super healthy meal – especially when you mix Kimchi into it. Wait, what?! Kimchi with corn? Yes!!! Don’t knock it ‘til you try it!
This Grilled Corn and Kimchi Salad will take your corn-loving to a whole new level and will have you wondering why you hadn’t thought of this sooner! Filled with the perfect balance of charred sweetness from the grilled corn, the spicy tang you get from Nasoya’s Kimchi and the floral sweetness you get from honey, for all of those who thought you didn’t like kimchi, think again! Plus, you’ll get a great addition of probiotics thanks to the fermented cabbage (which is kimchi), so your gut will be thanking you too!
(If you don’t have a grill, or rather do this indoors, you can do that too! See my NOTES for more info.)
Grilled Corn and Kimchi Salad
Yield: 4 Servings
2 ears Non-GMO Corn (or 2 cups of kernels)
1 cup Nasoya Kimchi (I used the White Mild variety, but feel free to use what you prefer)
2 TB. Truffle Honey (use can also use regular Honey or Agave, if Vegan)
Salt and Pepper, to taste
1 large Avocado, diced
1 cup Baby Tomatoes, cut in half
2 TB. Olive Oil, optional
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