Fire Roasted Grilled Corn Salad

This grilled corn salad made with fire roasted corn, peppers, aromatic vegetables, and fresh herbs makes the perfect side dish for any BBQ or hot summer day.

Put a unique spin on the way you serve corn with this Fire Roasted Grilled Corn Salad. This salad isn’t finicky at all; you can serve it both warm, room temperature and even cold. Fresh corn off the cob can’t even begin to compare to canned or frozen corn, so take advantage of the abundant summer corn crop, and make corn as much as possible. Fresh corn is so crisp, crunchy, juicy and sweet. Grilling the corn gives it slight charring and that amazing grilled flavor.

I seasoned the salad with more garden flavors – bell pepper, red onion, garlic and fresh herbs. A jalapeño pepper gives it just a little bit of heat and flavor. The whole salad is simply dressed with olive oil and fresh lime juice. I don’t think you will be disappointed with this salad. We certainly love it in our family.

It’s the perfect side dish to many summer menus – Juicy Grilled Chicken Breast, Cilantro Lime Grilled Chicken, Burrito Bowls, Zucchini and Feta Turkey Burgers and Baked Steelhead Trout.

Ingredients:

• corn
  • Fresh ears of corn are the best for this recipe.
  • You can use canned or frozen corn in a pinch.
• red bell pepper
  • You can also use other colors of bell peppers, such as yellow, orange or green, as well as use other varieties of peppers.
• jalapeño
  • I have also used poblano peppers instead of the jalapeno peppers.
• red onion
  • Red onion is sweeter, so it’s great in this salad, but any other types of onions can also be used.
• garlic
• lime
  • Lemon juice will also work in this recipe.
• fresh herbs (parsley, cilantro, green onions)
• salt, ground black pepper
• olive oil (avocado oil is another great option)
• Optional: Mexican crumbling cheese, such as Queso Fresco or Cotija

How To Make Grilled Corn Salad

1. First, start by preheating your grill on High heat for at least 15 minutes. Brush the grill grates with oil.
2. Brush the ears of corn with oil on all sides, and season with salt and pepper. Set aside.
3. Saute the veggies.
   • While you are waiting for the grill to preheat, heat up the oil in a skillet on medium heat. Add the red onion, season with salt. Cook for about 3 minutes, until the onion is softened. Add the red bell pepper, jalapeño and garlic. Season with salt and ground black pepper. Cook for 3-5 minutes, until the vegetables are tender. Cover and turn off the heat.
4. Another option is to grill the bell pepper, jalapeno and red onion along with the corn and then chop it all up for the salad.
5. Grill the corn.
   • When you grill has preheated, place the corn on the grill and cook for about 2-4 minutes per side.
6. Take the corn off the grill and cut the corn kernels off the cob. Since the corn is really hot at this point, I usually use a pair of tongs to hold the corn in place while I cut the kernels off.
   • You can cool the corn and cut it off the cob later, depending on if you want to serve the salad warm or cold.
7. Combine the corn with the other vegetables. Add the remaining olive oil, lime juice and parsley. Season with salt and pepper, if needed.
8. Serve warm or cold.

This salad can be made up to 1 day in advance. Keep refrigerated. (You can reheat it later in a skillet on medium heat, or serve it cold.)

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