Grilled Corn Salad That Elevates Your Summer Gatherings

This Grilled Corn Salad is a vibrant and flavorful dish perfect for summer gatherings.

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Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings: 6 servings

Course: Salads

Cuisine: Mexican

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 ears Fresh Corn on the Cob Use canned corn if necessary, rinse well.
1 medium Red Bell Pepper Can substitute with green bell pepper.
1 medium Jalapeño Adjust based on spice tolerance.
2 cloves Minced Garlic Fresh garlic is recommended.
1 small Red Onion Green onions can be used instead.
1/2 cup Cilantro Can replace with parsley if desired.
1/2 cup Cotija Cheese Substitute feta or omit for vegan version.
1/4 cup Mayonnaise Greek yogurt can be used as a lighter alternative.
1 teaspoon Chili Powder Paprika can be used for less heat.
1 teaspoon Smoked Paprika
1/2 teaspoon Salt Adjust to taste.
2 tablespoons Lime Juice Freshly squeezed is best.

Equipment

Grill
mixing bowl
Knife

Method

Step-by-Step Instructions

Begin by preheating your grill to medium-high heat, around 400°F.
Place fresh corn on the grill and grill for 6 to 8 minutes, turning every 2 minutes until charred.
Remove corn from the grill, let cool, then cut kernels off the cob and place in a mixing bowl.
Add red bell pepper, jalapeño, garlic, onion, cilantro, Cotija cheese, mayonnaise, chili powder, smoked paprika, salt, and lime juice to the bowl. Mix gently.
Cover and chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 22gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 5mg

Notes

Letting the salad chill enhances flavor, and it's flexible with ingredient substitutions.

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