Grilled Corn Salad: Fresh Twist for Your Summer BBQ

This Grilled Corn Salad bursts with seasonal flavors, offering a delightful taste of summer in every bite.

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Prep Time 15

Cook Time 10

Chilling Time 30

Total Time 55

Servings: 6 servings

Course: Appetizers

Cuisine: Mexican

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 ears Corn Fresh, substitute canned if unavailable.
1 cup Red Bell Pepper Diced.
1 medium Jalapeno Chopped, adjust for spice preference.
2 cloves Garlic Minced.
1 cup Red Onion Diced.
1/2 cup Cilantro Chopped.
1 cup Cotija Cheese Crumbled.

For the Dressing

1/2 cup Mayo Can substitute with Greek yogurt.
1 teaspoon Chili Powder Adjust to taste.
1 teaspoon Smoked Paprika Regular paprika works as well.
1 teaspoon Salt To taste.
1 lime Lime Juice Freshly squeezed.

Equipment

Grill
mixing bowl
knife

Method

Cooking Instructions

Preheat the grill to medium-high heat, around 400°F (200°C).
Grill the corn cobs for about 6 minutes, turning every 2 minutes for even charring.
Remove the corn from the grill, cool it, and cut the kernels off the cobs into a bowl.
In a large mixing bowl, combine grilled corn, red bell pepper, jalapeño, garlic, red onion, cilantro, and Cotija cheese.
Stir in mayo, chili powder, smoked paprika, and salt.
Squeeze lime juice over the salad and gently fold the ingredients together.
Cover and refrigerate for at least 30 minutes before serving to let flavors meld.
Serve chilled as a side dish at your summer gatherings.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 18gProtein: 5gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 50mgCalcium: 150mgIron: 1mg

Notes

Great for making ahead of time and allows flavors to develop.

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