This Loaded Grilled Corn Salad recipe has all the fresh flavors of summer and is the perfect light and fresh side dish to pair with just about any protein. Fresh corn on the cob, bacon, sharp cheddar cheese, red onion, and jalapeños, tossed in a creamy avocado ranch dressing and topped with cotija cheese and fresh cilantro. Best of all, it comes together in less than 30 minutes.
Ingredients in Loaded Grilled Corn Salad
How to make Grilled Corn Salad
Step By Step Instructions
STEP 1: Brush the corn cobs, red onion and jalapeños with olive oil and season generously with salt and pepper. Grill, turning every few minutes, until the corn is golden, with slight char marks and cooked through, the onions are tender and the peppers are blistered.
STEP 2: Let cool and then cut the kernels off the cob, thinly slice the onions, and chop the jalapeños.
STEP 3: Add the corn, onion, and jalapeños to a large bowl. Add the bacon, cheddar, and avocado ranch and toss to mix.
STEP 4: Top with cotija and cilantro before serving.
Recipe Tips and Variations
It is not necessary to boil corn before grilling, but doing so will make it cook quicker on the grill and will prevent the corn from drying out.
Yes. This Mexican Corn Salad is a great dish to prep ahead of time. I recommend mixing all of the ingredients together and then tossing it in the dressing right before serving.
What to serve with grilled corn salad
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