Get ready to delight your taste buds with a mouthwatering grilled corn salad. This vibrant dish combines the smoky goodness of charred corn with a medley of fresh vegetables, creating a summer salad that’s both satisfying and refreshing
This Grilled Corn Salad is the perfect side dish that will put all your other sides to shame. With grilled corn cobs, queso fresco, and flavorful toppings, this summer corn salad will become a staple in your grilling recipes.
This Grilled Corn Salad is the best way to use up leftover corn, whether you have leftover grilled corn in the husks or smoked corn. The bright flavors and simple ingredients in this delicious side dish recipe are like a party in your mouth that will impress even the pickiest of guests. Trust us – this smoky, slightly tangy fresh corn salad is the best thing to ever happen to your summer barbecues.
What Is Grilled Corn Salad?
The easy summer salad you didn’t know you needed – the Grilled Corn Salad. We’re obsessed with this salad for two reasons. One, we swap boring old lettuce for a more fun base, grilled corn on the cob. Second, we top this delicious salad with tons of yummy toppings to create a savory side dish that will steal the show. Even if you’re not a salad person, you’ll love this easy recipe.
Corn Salad Ingredients
- Grilled Corn on the Cob – Cooled.
- Cherry Tomatoes
- Red Onion
- Bacon – Cooked and crumbled.
- Scallions
- Sweet Peppers
- Cilantro
- Queso Fresco or Cotija Cheese
- Kosher Salt and Freshly Ground Black Pepper
- Oil– We used lime-infused olive oil, but regular olive oil works well too. But Olive oil and a hit of fresh lime juice works too.
- Crema – If you’re feeling daring, sub our poblano crema for extra fire.
- Limes – For garnish.
How to Make this summer salad
Prepare the Ingredients
To start, grab freshly grilled corn and carefully cut off the charred kernels using a sharp knife. Place the sweet corn kernels in a large bowl.
Now, let’s add some delicious ingredients to the bowl. Toss in some juicy tomatoes, finely chopped red onion, crispy bacon bits, minced scallions, and thinly sliced sweet peppers. These flavors will really bring the salad to life!
To add a burst of freshness, sprinkle in some fresh cilantro leaves. Don’t forget the crumbled queso fresco or cotija cheese —it adds a delightful creaminess to the dish. Season with a pinch of salt and pepper to your liking.
Bring It All Together & serve
To really make those flavors pop, go ahead and drizzle a nice, generous amount of olive oil all over the top of the salad. Give everything a good toss to make sure all the ingredients are well combined.
When you’re ready to serve, drizzle some crema over the salad. This creamy sauce will take the flavors to the next level. And if you’re feeling extra tangy, squeeze some fresh lime wedges over the top.
Girl Carnivore Expert Recipe Tips
- Add some creamy avocado, black beans, or grilled flat iron steak to beef up this salad!
- Swap the crema for a zesty lime vinaigrette!
- This can be made up to 4 hours ahead of time and stored, covered with plastic wrap in the fridge until ready to serve. Give everything a fresh toss before serving.
What to Serve With a Grilled Corn Salad
This Grilled Corn Salad goes well with vertical smoked ribs and smoked chicken wings. You can also serve this on top of some ground pork tacos or carnitas with a side of tortilla chips!
Leftovers
Got some of this delectable corn salad left? No problem! Simply grab yourself an airtight container and pop that salad right in the fridge. It’ll stay fresh and tasty for a good 4-5 days.
Recipe FAQs
Well, you can take the easy way out and use canned corn if you really must. But let’s be real; the smoky flavor from grilling fresh ears of corn is what makes this salad sing. If needed, roast frozen corn kernels as the best substitute.
Absolutely! This salad is a champ when it comes to being made in advance. Just hold off on adding the oil and crema until ready to serve!
Of course! Although we recommend queso fresco or cotija cheese because it gives this salad Mexican flavors, you can swap it out with feta if that’s all you have!
More Grilled Side Dishes
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Say sayonara to subpar salads because this Mexican street corn salad will take your taste buds to new heights with each bite. The fresh ingredients in this salad produce a delightfully smoky, creamy, easy side dish, perfect for a light lunch or devouring at summer BBQs. If you try this recipe, please rate the recipe card and leave a comment below to help out the next reader!
Grilled Corn Salad
Ingredients
- 4 Grilled corn on the cob cooled
- 1/2 cup Cherry tomatoes cut in half or quartered
- 1/4 Red onion diced
- 2 oz Bacon cooked and crumbled
- 2 Scallions minced
- 4 mini Sweet peppers seeded and sliced into thin strps or 1 bell pepper stemmed, seeded and diced
- 2 tbsp Cilantro minced
- 2 oz Queso fresco or cotija cheese
- 1 tsp Kosher Salt and freshly ground black pepper
- 4 tbsp oil we used a lime-infused olive oil, but regular olive oil works well too
- 1 tbsp Crema
- Lime wedges for garnish
Instructions
- Cut the corn kernels from the cob and place in a large bowl.
- Add the tomatoes, red onion, bacon, minced scallions, and sliced sweet peppers into a bowl.
- Then add the cilantro, crumbled queso fresco and a pinch of salt and pepper to taste.
- Drizzle the olive oil over the top and toss to combine.
- When ready to serve, drizzle the crema over the top and serve with lime wedges to squeeze over the top if desired.
Notes
- Add some creamy avocado, black beans, or grilled flat iron steak to beef up this salad!
- Swap the crema for a zesty lime vinaigrette!
- This can be made up to 4 hours ahead of time and stored, covered with plastic wrap in the fridge until ready to serve. Give everything a fresh toss before serving.
Nutrition
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