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Grilled Corn Salad

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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.

a white bowl full or corn salad, topped with cilantro, cotija, jalapeño and red onion
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Ingredients in Loaded Grilled Corn Salad

a rimmed baking sheet with grilled corn, jalapeños, and red onions

Ingredient Notes

  • Corn: For this Loaded Grilled Corn Salad I used fresh corn on the cob, but to make it quicker, you can also use frozen corn or canned corn kernels. (Try this Grilled Corn Salsa Recipe)
  • Bacon: A thick cut, smoky bacon pairs so well with the variety of flavors and textures in this salad - sweet corn, creamy dressing, spicy jalapeño, pungent red onion, sharp cheeses.
  • Cheese: For this recipe I used sharp cheddar cheese and cotija cheese. You could also use feta cheese, queso fresco, panela, queso oaxaca, manchego, or even mozzarella,
  • Jalapeños: If you are looking for less spicy, you can substitute poblanos, Anaheim peppers, or even red bell peppers. If you want to kick up the heat, you can use Serrano or cayenne peppers.
  • Red onion: Red onions are milder than white ones and have a slightly sweet flavor, with a little bit of bite. You could also use shallots or chives.

How to make Grilled Corn Salad

a white bowl with ingredients for grilled corn salad - corn, bacon, cheese, jalapeños, red onion, cheese, lime

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. 

a white bowl full of corn salad with corn, red onion, bacon, cheddar, jalapeños, cilantro and bacon

Recipe Tips and Variations

  • Storage: Store leftover Mexican Corn Salad in the refrigerator up to 5 days.
  • Add avocado: This is also delicious with some chopped avocado added.
  • Add tomatoes: While you are grilling the vegetables, why not throw on some Roma or cherry tomatoes. They make an excellent addition to this corn salad.
  • Swap the herbs: If you are not a fan of cilantro, try subbing some fresh parsley or fresh basil.
  • Add cucumber: Cucumber adds a nice cool, crunchy taste and texture.
  • Change the dressing: In place of the avocado ranch dressing, you can also use half sour cream and half mayo with a squeeze of fresh lime juice. It is also delicious tossed with this Southwestern Ranch Dip.
  • Add pineapple: Adding some grilled pineapple adds a fresh and fruity element to this otherwise savory salad. (Try this Pineapple Salsa recipe)
  • Alternate cooking methods: If you do not have an outdoor grill, you can use a grill pan, roast the corn in the oven, or boil it.
a white bowl full of corn salad with corn, red onion, bacon, cheddar, jalapeños, cilantro and bacon

Serving Suggestions

Do you have to boil corn before grilling?

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.

Can corn salad be made ahead of time?

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

a white bowl full of corn salad with corn, red onion, bacon, cheddar, jalapeños, cilantro and bacon

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a white bowl full of corn salad with corn, red onion, bacon, cheddar, jalapeños, cilantro and bacon

Grilled Corn Salad

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  • Author: Kyndra Holley
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Description

This Loaded Grilled Corn Salad 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

Scale
  • 6 ears of corn on the cob, shucked
  • 3 tablespoons olive oil
  • salt and pepper
  • 1 small red onion, quartered and sliced
  • 3 jalapeños
  • 6 slices bacon, cooked crisp and chopped
  • ½ cup shredded sharp cheddar cheese
  • ½ cup Avocado Ranch Dressing, more for a creamier salad
  • ⅓ cup cotija cheese
  • rough torn cilantro, for garnish

Instructions

  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.
  2. Let cool and then cut the kernels off the cob, thinly slice the onions, and chop the jalapeños.
  3. Add the corn, onion, and jalapeños to a large mixing bowl. Add the bacon, cheddar, and avocado ranch and toss to mix.
  4. Top with cotija and cilantro before serving.

Notes

  • Storage: Store leftover Mexican Corn Salad in the refrigerator up to 5 days.
  • Add avocado: This is also delicious with some chopped avocado added.
  • Add tomatoes: While you are grilling the vegetables, why not throw on some tomatoes. They make an excellent addition to this corn salad.
  • Swap the herbs: If you are not a fan of cilantro, try subbing some fresh parsley or basil.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad Recipes
  • Method: Grilling
  • Cuisine: Mexican

Follow Me on Instagram @kyndraholley

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Comments

  1. Lari says

    Hi, I’d like to make this, however have one in family that doesn’t eat Avocado. What other salad dressing could be used?

    Thank you.

    Reply

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