Grilled Corn Salad

Grilled Corn Salad


2 ears of corn, husks on

1 tablespoon olive oil

juice of one medium lime

3-4 ounces of crumbled cheese (Cotija, Queso Fresco or Chevre)

1/2 cup finely chopped sweet onion

1 jalapeño pepper, seeded, membrane removed, minced

pinch sea salt, ground fresh black pepper to taste

4-5 leaves basil, finely chopped


Set your grill at the appropriate heat for roasting vegetables. Know your grill - if you are using an outdoor grill, medium heat is suggested. I used an indoor grill so I set it at the highest heat. 


While the grill heats, soak your corn in water to wet the husks.  This is important - thoroughly soaking the corn husks means the corn will steam during the first step.  


Place the corn, husks on, on the grill and cook until they develop grill marks, turning every few minutes.


While corn is grilling, combine other ingredients in a medium sized bowl.  If you are using chevre it will incorporate into the dressing.  Blend 1-2 ounces into dressing and crumble additional cheese on top when serving if desired.  If you are using Cotija or Queso Fresco simply crumble into bowl.  


Remove corn from heat, peel back the husks, and return to the grill, cooking until a nice brown char develops all around. 


Turn the corn every few minutes. You may wish to wrap the husks and silks in a bit of foil to keep the husks/silks from catching fire and to make it easier to turn the cobs on the grill.


Leave the corn on the grill as long as it takes to develop a nice char.  It is that grilled taste you are going for after all. This step can take 10-20 minutes depending on your grill.  Keep an eye on it and use your best judgement.  


Once your corn is nicely colored, remove from heat, let cool a bit, and remove the kernels from the cob.  Try propping each cob into the center of a bundt pan then use a knife to scrape the kernels into the bowl of the pan.  Works like a charm.  


Toss the kernels with the other ingredients and serve chilled.  


Serves 2-4

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