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!
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.
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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Cheers! James & Elaine
Mexican Grilled Corn Salad
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.
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