Memorial Day is right around the corner and nothing gets me in the mood for backyard barbecues quite like this grilled corn salad. There’s nothing sweeter than grilled corn on the cob but we’re taking this classic up a notch with jalapeño, cilantro, avocado and lime. This dish is full of Mexican flavors, but it can be paired with any grilled American favorite like NY Strip, hamburgers or even hot dogs!
It’s Summer Time at the Bungalow!
In Florida, spring feels a lot like summer and summer at my house means dinner on the grill! I can’t stand to be slaving over a hot stove all day. It’s so easy to utilize the grill for an entire meal, not only for meat, but for veggies too. Usually my fiancé does all the grillin’ in our house, he’s grown into quite the grill master these days. But on Sunday, he was set on watching The Players golf tournament so I took the reins. If I can grill steaks, chicken for a week’s worth of lunches AND make this corn salad – you totally can too!
So Easy and Versatile
The reason this grilled corn salad is so easy is because you can throw in any veggies from the fridge or even that can of black beans from your cupboard. I bet grape tomatoes would be a fresh, yummy addition to this dish. Personally, I went with Mexican flavors because we are big fans in our household. I could eat tacos everyday if my waistline would allow it. Whatever veggies you decide to use for your dish, make sure you dice everything about the same size so each bite is consistent.
I hope you enjoy this recipe. Let me know if you try it and what additions you made! I can’t wait to see what you come up with.
Summer Grilled Corn Salad
Ingredients
- 4 ears of corn, shucked
- 1 large jalapeño
- ½ red bell pepper
- ½ cup diced red onion
- 1 avocado (diced)
- ¼ cup chopped cilantro
- 3 oz crumbled Queso fresco
- Juice of ½ lime
- 2 tablespoons olive oil
Instructions
- 1. First, lightly coat ears of corn, jalapeño and red bell pepper in olive oil. Season generously with salt and pepper.
- 2. Place corn and peppers on hot grill.
- 3. Grill peppers for 8 to 10 minutes until they blister and soften. Remove from grill and set aside.
- 4. Grill corn for 15 to 20 minutes, giving the cobs a quarter turn every 5 minutes. When all sides of the cob begin to char, pull from the grill and set aside.
- 5. Once the corn has cooled, stand the cob in a wide, shallow bowl or pan, holding it upright with a firm grip. Take a sharp chef's knife and slice down the cob, removing the kernels.
- 6. Once the peppers have cooled, carefully remove the stems and seeds. Dice the peppers and add to the corn. (I only use half a bell pepper because I think it provides a better-balanced flavor. I usually reserve the other half for another recipe).
- 7. Add diced red onion, avocado, cilantro, queso fresco and lime juice.
- 8. Stir to combine and enjoy!
- 9. Optional: top with cilantro and a wedge of lime.
