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Mexican Grilled Corn Salad Recipe Yum
Creamy and delicious Mexican Grilled Corn Salad is quick and easy to make. Great to use some of those juicy summer corn and perfect for the grilling season.
Mexican Grilled Corn Salad Recipe
Course salad, side dish
Cuisine mexican
Prep Time
10 minutes

Cook Time
20 minutes
Servings
Servings
Ingredients
  • 4 Corn on the Cob (or use frozen cut corn)
  • 2 tsp olive oil
  • 1 Garlic clove, finely minced
  • 1 tsp Chili powder (adjust as per taste)
  • 1 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1~2 tbsp lemon juice
  • 3 Scallions, finely chopped
  • 1 Small Red Onion, finely chopped
  • ¼ cup Mixed color peppers, finely chopped
  • 1 Jalapeno, finely chopped (seeds removed, to make it less spicy)
  • 2 tbsp Cilantro, finely chopped
  • To taste Salt Pepper
Course salad, side dish
Cuisine mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
  • 4 Corn on the Cob (or use frozen cut corn)
  • 2 tsp olive oil
  • 1 Garlic clove, finely minced
  • 1 tsp Chili powder (adjust as per taste)
  • 1 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1~2 tbsp lemon juice
  • 3 Scallions, finely chopped
  • 1 Small Red Onion, finely chopped
  • ¼ cup Mixed color peppers, finely chopped
  • 1 Jalapeno, finely chopped (seeds removed, to make it less spicy)
  • 2 tbsp Cilantro, finely chopped
  • To taste Salt Pepper
Mexican Grilled Corn Salad Recipe
Instructions
  1. Grill the corn until nicely charred all over. Once slightly cooled, cut the kernels off the cob. Heat a small skillet and dry roast the chili powder and minced garlic to remove the bite and add to the grilled corn.
  2. Alternately, heat oil in a large non-stick skillet and add the fresh or frozen corn kernels. Cook on high heat, stirring occasionally, until corn starts on char. Add the garlic clove and chili powder and cook for 2 more minutes.
  3. Remove the charred corn into a bowl and cool slightly.
  4. Next add all the other ingredients, mix well. Adjust the seasoning and serve warm or at room temperature.
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