This Mexican Grilled Corn Salad is one of our favourite sides. The fresh, bold flavours and colourful ingredients are sure to please. Easy to prepare ahead, it is the perfect salad to take to a summer potluck or serve at your next barbecue.
The corn is grilled to perfection, then sliced off the cob into a big bowl. Then tossed with red peppers, onions, jalapeños, cilantro, spices, and creamy dressing. And to top it off, there's crumbled cheese and fresh cilantro. Because everything is better with cheese and herbs!
This recipe was created in partnership with Bothwell. However, all opinions in this post are my own.
Mexican Grilled Corn Salad Ingredients
- Cotija cheese or herb & garlic cheddar
- Sour cream
- Mayonnaise
- Lime juice
- Cumin
- Smoked paprika
- Black pepper
- Salt
- Corn
- Olive oil
- Red bell pepper
- Red onion
- Jalapeños
- Green onions
- Cilantro
Instructions
In small bowl add the sour cream, mayonnaise, lime juice, cumin, paprika, salt and pepper. Mix until combined and set aside.
Preheat the grill to medium-high.
Brush the corn with olive oil.
Grill the corn turning the ears often so they cook evenly, until lightly charred, about 8 to 10 minutes.
When cool enough to manage, stand each ear of corn on a smaller bowl (that is upside down) within a large bowl. Using a sharp knife, cut down along the cob to strip off the kernels. Remove the small bowl when completed.
Add half of the cheese, bell pepper, onion, jalapeños, green onions, and cilantro to the corn and mix well.
Next add the sour cream mixture and stir until all the ingredients are incorporated.
Sprinkle the remaining cheese over the top and serve.
Watch how this grilled corn salad was made here
Pairing
Served here with Pollo Asado Tacos with a Baja twist.
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Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
📖 Recipe
Mexican Grilled Corn Salad
Ingredients
- 2 cups Cotija cheese or herb and garlic cheddar small dice/crumbled
- 3 tablespoons sour cream or yogurt
- 3 tablespoons mayonnaise
- 4 tablespoons lime juice
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon salt
- 6 cups corn about 8 ears, cut from the cob or frozen
- 1 tablespoon olive oil
- 1 medium red bell pepper chopped
- ½ small red onion finely chopped
- 2 jalapeños diced (seeds optional)
- 5 green onions chopped
- ½ cup fresh cilantro chopped
Instructions
- In small bowl add the sour cream, mayonnaise, lime juice, cumin, paprika, salt and pepper. Mix until combined and set aside.
- Preheat the grill to medium-high.
- Brush the corn with olive oil.
- Grill the corn turning the ears often so they cook evenly, until lightly charred, about 8 to 10 minutes.
- When cool enough to manage, stand each ear of corn on a smaller bowl (that is upside down) within a large bowl. Using a sharp knife, cut down along the cob to strip off the kernels. Remove the small bowl when completed.
- Add half of the cheese, bell pepper, onion, jalapeños, green onions, and cilantro to the corn and mix well.
- Next add the sour cream mixture and stir until all the ingredients are incorporated.
- Sprinkle the remaining cheese over the top and serve.
Ole. Another recipe filed under “Keepers”. There’s lots of chopping with this one but the rewards are limitless and the taste is rewarding for a little bit of work. The cumin and smoked paprika bring such a full and aromatic flavor to this dish and the black pepper gives it a bit of a bite but the Mexican taste flows through this salad plus it’s such a pleasure to work with cilantro as the aroma fills the kitchen. Fresh and tasty as a side for a quesadilla or bring out the tortilla chips and serve it as a dip! NOTE: I substituted Monterey Jack and with no fresh corn available, I used a can of niblets and sautéed them in EVOO until they had a bit of sear plus I left out the jalapenos due to dietary restrictions but there was none left and many “Hmms and this is so good” from around the table. This will be a staple for any Mexican night!!!
Hola Dave,
It sounds like you had quite a successful Mexican night!
We love that you mentioned the aroma of the cilantro filling the kitchen; it really is one of the best parts of the prep work. It’s also great to hear how you adapted the recipe with the sautéed canned corn and Monterey Jack; that kind of kitchen creativity is exactly what makes a recipe a “keeper.”
We’re so glad it was a hit with everyone around the table and that it’s earned a permanent spot in your rotation. Serving it as a dip with tortilla chips is a fantastic idea for next time!
Thanks for sharing the feedback and your substitutions!
Have an amazing weekend!
Elaine & James