Description
This Grilled Corn Salad is packed with smoky grilled corn, crisp vegetables, fresh cilantro, tangy lime juice, and crumbled cheese. It’s the perfect summer side dish for barbecues, cookouts, potlucks, and family dinners.
Ingredients
Scale
- 6 ears fresh sweet corn
- 1 large red bell pepper, diced
- 1/2 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/3 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
Dressing
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat grill to medium-high heat.
- Grill the corn for 10 to 12 minutes, turning occasionally until lightly charred.
- Remove corn from the grill and allow it to cool slightly.
- Cut the kernels from the cobs and place them in a large bowl.
- Add diced bell pepper, red onion, jalapeño, cilantro, and cotija cheese.
- In a small bowl, whisk together olive oil, lime juice, chili powder, garlic powder, salt, and pepper.
- Pour the dressing over the corn mixture.
- Toss gently until everything is evenly coated.
- Let the salad rest for 10 to 15 minutes before serving.
- Serve warm, room temperature, or chilled.
Notes
- Fresh corn provides the best flavor and texture.
- Do not over-char the corn; light grill marks create the perfect smoky flavor.
- Add avocado just before serving if desired.
- This salad can be made several hours ahead and refrigerated.
- Leftovers keep well for up to 3 days in an airtight container.
Nutrition
- Serving Size: 8 servings
- Calories: 185 per serving