Southwest Grilled Corn Salad Recipe

Yields: About 6 servings
Prep Time: 15 minutes
Cook Time: 10-15 minutes

Ingredients

  • Corn: 4-5 ears sweet corn, shucked
  • Bell pepper: 1 medium red bell pepper, diced
  • Onion: ½ medium red onion, diced
  • Jalapeno (optional): 1 jalapeno pepper, seeded and finely diced (adjust amount for desired heat level)
  • Black beans (optional): 1 (15oz) can black beans, rinsed and drained
  • Cilantro: ¼ cup chopped fresh cilantro

Dressing

  • ¼ cup extra virgin olive oil
  • Juice of 2 limes (about ¼ cup)
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

1. Prepare the Corn

  • Preheat the grill: Heat a grill (gas or charcoal) to medium-high heat.
  • Grill the corn: Grill the sweet corn directly on the grates, turning occasionally, for 10-15 minutes, or until slightly charred and tender.
  • Cool and cut: Let the corn cool slightly, then carefully cut the kernels off the cob with a sharp knife.

2. Prep the Veggies

  • While the corn is grilling, dice the bell peppers, onion, and jalapeno (if using).

3. Make the Dressing

  • Whisk together the olive oil, lime juice, honey, chili powder, cumin, salt, and pepper in a small bowl.

4. Assemble the Salad

  • In a large serving bowl, combine the grilled corn kernels, diced bell peppers, onion, jalapeno (if using), black beans (if using) and cilantro.
  • Pour the dressing over the salad and toss to coat evenly.
  • Taste and adjust seasonings with additional salt, pepper, or lime juice as needed.

5. Serving and Leftovers

  • Serve immediately for the best texture, or chill if you like it cold.
  • Leftovers can be stored in the refrigerator for 3-4 days.

Tips and Variations

Roasting: If you don’t have a grill, you can roast the corn in a 425°F (220°C) oven until charred and tender instead.

Flavor boost: Add a pinch of cayenne pepper to the dressing for a little extra kick.

Make it creamy: Stir in ¼ cup crumbled cotija or feta cheese.

Add avocado: Top the finished salad with diced avocado for a richer texture.

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