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–+ servings
Grilled Corn Salad

Delicious Grilled Corn Salad for Your Summer Gatherings

A refreshing Grilled Corn Salad that combines sweet, smoky flavors with crisp veggies, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dishes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 ears Corn on the Cob Fresh sweet corn is crucial for the best flavor.
  • 1 cup Red Bell Pepper Adds a sweet crunch.
  • 1 medium Jalapeño Pepper Deseed for less heat.
  • 1 medium Red Onion Adds a sharp, savory note.
  • ½ cup Cilantro Infuses freshness.
For the Dressing
  • ½ cup Cotija Cheese Offers a creamy, salty touch.
  • ¼ cup Mayonnaise Forms the base of the dressing.
  • 1 teaspoon Chili Powder Adds spice.
  • 1 teaspoon Smoked Paprika Enhances smokiness.
  • 1 teaspoon Salt Elevates overall flavor.
  • 2 tablespoons Lime Juice Brings acidity.

Equipment

  • Grill
  • mixing bowl
  • whisk

Method
 

Grilled Corn Salad
  1. Preheat your grill to medium-high heat, around 400°F.
  2. Place fresh corn on the grill and cook for about 6 minutes, turning every 2 minutes.
  3. Remove corn from the grill and let it cool slightly for about 5 minutes before cutting kernels into a mixing bowl.
  4. Add diced red bell pepper, sliced jalapeño, minced garlic, finely chopped red onion, and fresh cilantro to the bowl.
  5. In a separate bowl, whisk together mayonnaise, chili powder, smoked paprika, salt, and fresh lime juice for the dressing.
  6. Pour the dressing over the corn and vegetable mixture and fold gently to coat.
  7. Cover and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 250mgPotassium: 450mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

Always use fresh corn for the best flavor and texture. Adjust jalapeño heat by deseeding or swapping with bell pepper for a milder version. This salad is best enjoyed cold.

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