The ultimate summer side dish.
Take dinner up a notch with this spicy, creamy and savory Grilled Corn Salad. It’s the perfect side dish to any meal, especially if you live in Iowa 😉. The bright colors from the corn, red pepper and jalapeños is a telltale sign that this recipe is packed with flavor and spiced to perfection. Fire up the grills and let’s turn up the heat!
Hello there! 👋🏼 How is everyone hanging in there? We are living through some crazy times right now. It can be a lot to handle and to be honest there have been days when the news completely overwhelms me. I don’t pretend to have the right words nor do I try. And tbh I feel a little like I’m walking on eggshells.
What I will say is that this movement has opened my eyes wider. I seek to understand more. And most importantly, I pray for God’s peace to wash over this nation and His people.
1 John 4:11 – Beloved, if God so loved us, we also ought to love one another.
There’s not a truer statement then that right now. 🖤
Because there’s really no good transition after that, I’ll just get to it. Let’s talk about this amazing Grilled Corn Salad!
Imagine sweet cobs of corn grilled and tossed with red pepper, jalapeños, fresh herbs and a rather satisfying dressing to create an easy summer salad recipe.
Here’s what you need:
Grilled Corn Salad Ingredients:
- ears of corn
- red pepper
- jalapeños
- cilantro
- Bolthouse cilantro avocado dressing
If you live in Iowa, or the midwest for that matter, during the summer, I’m sure you have an abundance of corn on the cobb, so what better way to use it up then this spicy grilled corn salad?
I’m a sucker for the pre-shucked corn at Aldi, but come July I’ll hit the stands and buy the real stuff.
These ingredients make the perfect mix of spicy, creamy and savory. 😋
How to Make Grilled Corn Salad
You can whip up this healthy side dish in less than 20 minutes! Here’s how:
- Turn on the grill and let it heat up. (I’ve become quite the little grill master this summer. 😎 ) Then lightly brush the corn with olive oil and place on the grill. Be sure to turn the corn every 3-5 minutes – grilling for a total of 10-12 minutes.
- While the corn is grilling, get the rest of the salad ready by chopping 1 red pepper, dicing 2 jalapeños, and chopping 3 tablespoons of cilantro.( If you buy the jarred jalapeños, use 2 heaping tablespoons).
- Place the veggies in a medium sized bowl and add ⅓ cup Bolthouse Cilantro Avocado Dressing.
- By this point you should have turned the corn a few times, so each side is slightly charred. Cut the corn off the cob and add it to the bowl.
- Mix everything together and serve hot or cold!
What do I serve with Mexican Street Corn Salad?
The possibilities are endless!
Of course any Mexican dish comes to mind first. Here are a few of my favorites:
- Mexican Stuffed Peppers
- Lightened-Up Chicken Enchiladas
- Mahi Mahi Tacos with Cilantro Lime Dressing
- One Skillet Steak Fajitas
But it’s also great with traditional American food too!
Whatever you decide to serve it with, it’ll be the perfect compliment.
- • 4 ears of corn
- • 1 red pepper, chopped
- • 2 jalapeños, diced
- • ⅓ cup Bolthouse cilantro avocado dressing
- • 3 tablespoons cilantro, chopped
- Turn on the grill and let it heat up. Then lightly brush the corn with olive oil and place on the grill. Be sure to turn the corn every 3-5 minutes – grilling for a total of 10-12 minutes.
- While the corn is grilling, get the rest of the salad ready by chopping 1 red pepper, dicing 2 jalapeños, and chopping 3 tablespoons of cilantro.( If you buy the jarred jalapeños, use 2 heaping tablespoons).
- Place the veggies in a medium sized bowl and add ⅓ cup Bolthouse Cilantro Avocado Dressing.
- Grab the corn off the grill (by this point you should have turned the corn a few times, so each side is slightly charred.) Cut the corn off the cob and add it to the bowl.
- Mix everything together and serve hot or cold. Enjoy!
Looking for other summer recipes? Check out a few of my faves:
