Grilled Corn and Pastrami Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Grilled corn and pastrami lend a smoky flavor to this delicious salad!
  • 6 ears corn, husks removed
  • 6 ounces sliced pastrami
  • 1 cup cherry tomatoes, sliced in half
  • ½ red onion or 1 large shallot, finely diced
  • 1 avocado, diced
  • ½ cup mayo (I used low fat)
  • 1 Tablespoon mustard
  • 1 Tablespoon lemon juice
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt, or more, to taste
  • 1 teaspoon sugar or splenda, optional
  1. Grill the corn and pastrami over a medium-high flame for about 8-10 minutes for the corn and about 5-7 minutes for the pastrami, flipping both halfway through. Remove from grill and set aside to cool. The corn should be slightly browned on the outside, and the pastrami should be just starting to get crispy.
  2. When cooled, cut the kernels off of the corn and place in a large bowl. Cut the pastrami in slices and add to the bowl as well. Add the tomato, avocado and shallot/onion.
  3. Combine all dressing ingredients in a small bowl. Pour dressing over salad and toss to coat evenly.
  4. Enjoy!
To prepare ahead of time:
  1. Combine all salad ingredients and prepare dressing separately, and mix them together just before serving.
Recipe by Overtime Cook at