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.

Grilled Corn Salad - Hungry Foodie

Name: Grilled Corn Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 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; 1/2 cup shredded sharp cheddar cheese; 1/2 cup Avocado Ranch Dressing, more for a creamier salad; 1/3 cup cotija cheese; rough torn cilantro, for garnish

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
1/2 cup shredded sharp cheddar cheese
1/2 cup Avocado Ranch Dressing, more for a creamier salad
1/3 cup cotija cheese
rough torn cilantro, for garnish

Cook Mode Prevent your screen from going dark

Instructions

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.
Let cool and then cut the kernels off the cob, thinly slice the onions, and chop the jalapeños.
Add the corn, onion, and jalapeños to a large mixing bowl. Add the bacon, cheddar, and avocado ranch and toss to mix.
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