Grilled Corn Salad


Make a fresh, light side with this Grilled Corn Salad. Brightly colored and bursting with fresh summer flavors, this dish will be welcome at any table.

Grilled Corn Salad
Yields 6
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  1. 1 clove garlic, minced
  2. 2 tablespoons fresh lime juice
  3. 1 tablespoon canola oil
  4. 1 teaspoon salt
  5. 1 medium red bell pepper
  6. 1⁄2 red onion, sliced into 1⁄2-inch-thick rings
  7. 4 ears fresh corn, shucked
  8. 1 medium tomato, chopped
  9. 1 avocado, peeled, pitted, and chopped
  10. 8 ounces queso fresco cheese, crumbled (about 2 cups)
  11. 1⁄2 cup chopped fresh cilantro
  1. Preheat grill to medium heat (300° to 350°). Spray grill rack with nonstick nonflammable cooking spray.
  2. In a small bowl, whisk together garlic, lime juice, canola oil, and salt; set aside.
  3. Grill bell pepper until charred on all sides, approximately 10 minutes. Place in a bowl, and cover with plastic wrap; let stand until cool enough to handle, approximately 15 minutes. Remove and discard blackened skin, seeds, and membrane from pepper; chop pepper into 1⁄2-inch pieces.
  4. Grill onion until grill marks form, about 2 minutes per side. Set aside to cool. Chop into 1⁄4-inch pieces.
  5. Grill corn until a few kernels begin to brown, approximately 3 minutes per side. Let cool completely. Cut kernels from cobs, and place in a medium bowl. Add bell pepper, onion, tomato, avocado, cheese, and cilantro. Pour dressing over salad, tossing to combine.
  1. If you can't find queso fresco, substitue feta or another salty, crumbly cheese.
Taste of the South


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