Grilled Mexican Corn Salad

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This Mexican Corn Salad is healthy and delicious, and sure to be the star of your next gathering.

Loaded with grilled corn, red peppers, cilantro and cotija cheese then tossed in a creamy chipotle lime sauce. Everything you love about street corn, and you can eat it with a fork!

This Mexican corn salad is the perfect side dish for those summer barbecues or potlucks. Give it a try, your family and friends will go crazy for it!

So much flavor and super simple to prepare. A side dish you’ll be craving it all summer long!

We love grilled corn on the cob, and it gives it the perfect smoky flavor for this salad.

Cutting corn off the cob can be a pain. Its hard to keep the cob standing upright and not to mention the kernels going all over the place after cutting them. I always use a bundt pan which holds the cob perfectly and then catches all the kernels that come off.

This creamy dressing is made with mayo, chipotle pepper and a little lime juice…SO GOOD!

Looking for recipes that pairs with Mexican Corn Salad with?

• Grilled Skirt Steak with Chimichurri
• Grilled Tri Tip with Onions and Peppers
• Bacon Wrapped Cheese Hotdogs
• Jalapeno Pepper Jack Chicken Burger

Yield: 6

Grilled Mexican Chipotle Lime Corn Salad

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This Mexican Corn Salad is healthy and delicious, and sure to be the star of your next gathering.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 6 ears corn, shucked
• 2 teaspoon olive oil
• 1 red bell pepper seeded and cut in half
• 1/2 cup cilantro chopped
• 1/2 cup cotija cheese
• 1/4 cup mayo
• juice of 1 lime
• 2 teaspoon diced cipotle peppers in adobo sauce

Instructions

1. Heat grill to medium heat. Rub olive oil over corn on the cob and bell pepper. Place corn on grill and grill 5-6 minutes turning every minute or so. Remove from grill to let cool.
2. Place red pepper on grill and cook 2 minutes then flip and cook 2 more minutes.
3. In a small bowl whisk mayo, lime juice and chipotle peppers until combined.
4. Stand the corn upright and using a sharp knife slice down the sides to remove the kernels. Dice the red pepper up into pieces.
5. In a large bowl add dressing, corn, red pepper, cilantro and gently min until combined. Add salt and pepper to taste.
6. Sprinkle cotija cheese over top

Nutrition Information

Yield

6

Serving Size

6 Servings
Amount Per Serving Calories 221 Total Fat 13g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 9g Cholesterol 14mg Sodium 472mg Carbohydrates 24g Net Carbohydrates 0g Fiber 3g Sugar 6g Sugar Alcohols 0g Protein 6g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.