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    Home » Salads, Sides & Dips

    Mexican Grilled Corn Salad

    Published: May 3, 2023 by Zimmy · This post may contain Amazon and other affiliate links · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    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.

    A large terracotta dish filled with a grilled corn salad. It is placed on a colourful Mexican table runner.

    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 Sunny Dog Barkin’ Herbs & Garlic Cheddar 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

    • Sunny Dog Barkin’ 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.

    Eight cobs of corn lined up on the grilled and evenly charred.
    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.

    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.

    A Cinco de Mayo celebration with chicken tacos and a Mexican grilled corn salad. Served with chips, salsa and guacamole.

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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

    A terracotta bowl filled with a grilled corn salad.

    Mexican Grilled Corn Salad

    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 Sunny Dog Barkin' Herbs & Garlic Cheddar cheese and fresh cilantro. Because everything is better with cheese and herbs!
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course Salad
    Cuisine Mexican
    Servings 8 People

    Ingredients
      

    • 2 cups Sunny Dog Barkin’ Herb & 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
    • 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.

    Video

    Keyword corn salad mexican, easy mexican corn salad, menus for cinco de mayo, recipe mexican corn salad, top 10 cinco de mayo foods
    Tried this recipe?Let us know how it was!

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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