Grilled Corn Salad

5 from 19 votes

This grilled corn salad recipe is a perfect balance of flavors and textures. Juicy grilled corn, crisp veggies, and a tangy flavors come together for a delightful salad that celebrates the best of summer. Serve it as a side or enjoy it as a light meal!

Prep Time10

Total Time10

Course: Side Dish

Cuisine: American

Servings:

Calories: 325kcal

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