Spicy Grilled Corn Salad with Jalapeño

Spicy Grilled Corn Salad with Jalapeño

Smoky grilled corn meets crisp jalapeño and lime in a bright, charred summer salad.

Total 30 min Makes 4 servings Calories 245/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

Fresh corn is grilled until lightly charred, then tossed with crunchy jalapeño, red onion, cilantro, and a tangy lime-cotija dressing. It pairs well with grilled meats or tacos, and comes together quickly with minimal prep beyond firing up the grill.

Ingredients

  • 6 ears corn, husked
  • 1 tablespoon vegetable oil
  • 2 jalapeños, thinly sliced
  • 1/2 cup red onion, finely diced
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 lime, cut into wedges, for serving

Method

  1. Preheat a grill or grill pan to medium-high heat.

  2. Brush the corn ears lightly with vegetable oil.

  3. Grill the corn, turning occasionally, until charred in spots and tender, 10 to 12 minutes.

  4. Let the corn cool slightly, then cut the kernels from the cobs into a large bowl.

  5. Add the sliced jalapeños, red onion, cotija cheese, and cilantro to the bowl with the corn.

  6. In a small bowl, whisk together the mayonnaise, lime juice, chili powder, cayenne, and salt.

  7. Pour the dressing over the corn mixture and toss to combine evenly.

  8. Taste and adjust salt or cayenne as needed, then serve with lime wedges on the side.

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Rate this recipe

★ 4.8 (1)

Spicy Grilled Corn Salad with Jalapeño

Fresh corn is grilled until lightly charred, then tossed with crunchy jalapeño, red onion, cilantro, and a tangy lime-cotija dressing. It pairs well with grilled meats or tacos, and comes together quickly with minimal prep beyond firing up the grill.

30 min 4 servings 245 cal

Ingredients

  • 6 ears corn, husked
  • 1 tablespoon vegetable oil
  • 2 jalapeños, thinly sliced
  • 1/2 cup red onion, finely diced
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 lime, cut into wedges, for serving

Method

  1. 1

    Preheat a grill or grill pan to medium-high heat.

  2. 2

    Brush the corn ears lightly with vegetable oil.

  3. 3

    Grill the corn, turning occasionally, until charred in spots and tender, 10 to 12 minutes.

  4. 4

    Let the corn cool slightly, then cut the kernels from the cobs into a large bowl.

  5. 5

    Add the sliced jalapeños, red onion, cotija cheese, and cilantro to the bowl with the corn.

  6. 6

    In a small bowl, whisk together the mayonnaise, lime juice, chili powder, cayenne, and salt.

  7. 7

    Pour the dressing over the corn mixture and toss to combine evenly.

  8. 8

    Taste and adjust salt or cayenne as needed, then serve with lime wedges on the side.