Grilled corn salad is the perfect recipe for picnics, barbecues, patio parties, cookouts, and happy hours.
This spin on the traditional summer salad will absolutely blow your mind. The smoky flavor in each bite makes it impossible not to take another bite! The flavors here are reminiscent of Mexican street corn: a creamy sauce flavored with mayo, lime, chili powder, and cumin.
Ingredients
- 2 tablespoons (30ml) vegetable oil
- 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
- Kosher salt
- 2 tablespoons (30ml) mayonnaise
- 2 ounces (60g) feta or Cotija cheese, finely crumbled
- 1/2 cup finely sliced scallions, green parts only
- 1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
- 1 tablespoon (15ml) fresh juice from 1 lime
- Chili powder or hot chili flakes, to taste
Directions
- The only “hard” part of this grilled corn salad, if there is one, is grilling the corn. Keep in mind it takes about 30 minutes total, including preheat time.
- Preheat to medium-high heat: that’s 375 to 450 degrees Fahrenheit.
- Shuck the corn and place it directly on the grates. You don’t need the husk: just set it right on the grill!
- Grill 12 to 15 minutes total, turning so that it gets evenly blackened on all sides.
- Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
- Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.
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