Name: Grilled Corn Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 ears fresh corn, husked; 2 tablespoons olive oil, plus more for brushing corn; 1 red bell pepper, diced small; 1 jalapeño pepper, seeded and minced; 1/2 red onion, finely diced; 1/4 cup fresh cilantro, chopped; 1/3 cup crumbled cotija cheese (or feta cheese); 2 tablespoons fresh lime juice; 1 teaspoon lime zest; 1/2 teaspoon ground cumin; 1/4 teaspoon smoked paprika; 1/2 teaspoon salt, or to taste; 1/4 teaspoon freshly ground black pepper; 1 ripe avocado, diced (optional)

Instructions

Prepare the grill

Preheat your grill to medium-high heat (around 400°F/205°C). Brush the corn with olive oil to prevent sticking and help with charring.
Grill the corn

Place the corn directly on the grill grates. Turn occasionally until the kernels are charred in spots all around, about 10-12 minutes total. Remove from the grill and let cool enough to handle.
Cut the kernels

Stand each ear of corn upright on its flat end on a cutting board. Using a sharp knife, carefully cut down along the cob to remove the kernels. Place all kernels in a large bowl.
Combine vegetables

Add the diced red bell pepper, minced jalapeño, diced red onion, and chopped cilantro to the bowl with the corn kernels. If using avocado, gently fold it in now.
Make the dressing

In a small bowl, whisk together 2 tablespoons olive oil, lime juice, lime zest, ground cumin, smoked paprika, salt, and black pepper until well combined.
Dress the salad

Pour the dressing over the corn mixture and toss gently to coat all ingredients evenly. Make sure the spices are distributed throughout the salad.
Add the cheese

Sprinkle the crumbled cotija or feta cheese over the salad and fold in gently to combine. Reserve a little cheese for garnishing if desired.

Grilled Corn Salad

Ingredients

Instructions

Nutritional Information