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Spicy Grilled Corn Salad for #SundaySupper

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Spicy Grilled Corn Salad | Magnolia Days

The tiny plant started to grow. It was early in the season and a few cold snaps didn’t phase it at all. Each day it grew a little more. A small white flower bloomed signalling all was well. The bloom was followed by more and soon after tiny green peppers took their place. I patiently waited for the right time to harvest. It was with those first peppers I made spicy grilled corn salad.

Jalapeno Plant | Magnolia Days

Waiting for the plant to grow seemed to take forever. It is my very first jalapeño plant. I was amazed at how quickly it grew. It is now full of peppers and making me happy at the thought of all the fresh-picked ones I’ll have this summer. I can see spicing up many recipes and perhaps tackling poppers for the first time too. Meanwhile I have this corn salad to enjoy. The sweet corn, spicy peppers, juicy tomatoes, crumbly feta cheese, and fresh herbs come together with a lime vinaigrette seasoned with the warmth of cumin and chili powder. Grilling the corn gives it an extra smoky flavor that pairs perfectly with grilled meats.

Spicy Grilled Corn Salad | Magnolia Days

Spicy Grilled Corn Salad is my dish for a virtual BBQ. The Sunday Supper bloggers have come together to share recipes for any summer celebration. There are beverages, desserts, and everything in between. Scroll down to see the list. The recipes are a click away.

What do you enjoy most at a BBQ? It’s hard for me to choose what I like best. It’s a tie between the food and spending time with family and friends. Speaking of food, one other thing I like to make for BBQ’s is Asian Slaw. It’s a hit every time. I’m sure my corn salad will make repeat appearances at events too.

Jalapeno Plant | Magnolia Days
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Spicy Grilled Corn Salad

A recipe for a spicy grilled corn salad made with tomatoes, onion, jalapeno, spices, and fresh herbs. It is tossed with a lime vinaigrette dressing.

Course Side Dish
Cuisine American Southern
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Renee

Ingredients

  • 1/2 cup fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 3/4 olive oil plus more for brushing
  • 8 ears of corn husks and silks removed
  • 1 1/2 cups grape tomatoes sliced in half
  • 1/2 cup diced onion
  • 1 to 2 fresh jalapeno peppers seeds removed and diced
  • 1/4 cup chopped fresh cilantro or parsley
  • 4 ounces feta cheese crumbles
  • Salt and pepper

Instructions

  1. Whisk together the lime juice, cumin, and chili powder in a small bowl. Continue whisking while slowing pouring in the olive oil in a slow, steady stream to make a vinaigrette.
  2. Prepare a medium hot grill (about 350 degrees F).
  3. Brush the corn with olive oil. Place the ears on the grill and cook, turning the ears often, until lightly charred and tender, about 12 minutes.
  4. Let the corn cool enough to handle. Cut the kernels off the cobs and place kernels in a large bowl.
  5. Add the tomatoes, onion, jalapeno, cilantro, feta, and vinaigrette. Toss to combine ingredients and coat with the vinaigrette. Season with salt and pepper to taste.
  6. Serve immediately or let set for 1 hour for flavors to develop. Alternatively, chill and serve cold or bring to room temperature before serving.

Recipe Notes

A recipe for a spicy grilled corn salad made with tomatoes, onion, jalapeno, spices, and fresh herbs. It is tossed with a lime vinaigrette dressing.

Recipe adapted from one on the Williams-Sonoma website.

Ready for a summer BBQ? Here are more wonderful recipes from Sunday Supper bloggers:

Hot Off the Grill:

On the Side:

Sweet Tooth:

In the Cooler:

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

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Comments

  1. I’m betting you were an A student in school, Renee. Everything you touch the garden, the camera, the cooking and Bundt pans all sparkle with excellence!

    Congratulations on your sweet (and spicy) Jalapeno plant.

    And thank you for yet another yummy recipe =)

    Reply

  2. Home grown jalapenos???? Lucky you! I make a sour cream corn dip each 4th of July, but I’ll definitely try your corn salad soon! It sounds amazing, Renee!

    Reply

    • Oh, now I need to look up your sour cream corn dip. It sounds good. Perhaps I could spice it up with the jalapenos too. I hope it is on your blog.

      Reply

  3. Confession. I know we should never have favorites in our garden, but my jalapeno plants are my favorites. I’m so glad yours are doing so well and this grilled corn salad you used them in… goodness! This just looks heavenly. I love that you grilled the corn first! This salad has so many of my favorite things… cilantro, feta, jalapenos, corn… perfection!

    Reply

    • I think we all have our garden favorites whether it is flowers, herbs, or veggies. This year I have to admit my jalapeno plant is my fave.

      Reply

  7. My jalapenos are slowly growing. I planted late this year because I was gone quite a bit in May. Last year I had a gazillion jalapenos. If you get red ones, make sweet chili sauce! I will have to try out this corn salad when my peppers are ready.

    Reply

  9. food and family are one thing at BBQs. I miss the European summers and our sunday bbqs. A corn salad was always there served together with a sausage and potato salad. I would love to know what your salad tastes like with your homegrown jalapeno.

    Reply

    • The homegrown jalapeno made it so special to me. Perhaps one day you will again be able to enjoy another European summer and family Sunday BBQ.

      Reply

  12. This is definitely one of those side dishes that I could make into a meal – I love every single component of it separately, but together – perfection! Seriously, this alongside my Sausage Potato salad…I’m all set ;).

    Reply

  16. Renee,
    I love your spicy grilled corn salad! and LOVE that you grew your peppers!! how awesome is that? Looks very refreshing and I could totally eat this with a great burger . . yum!!! Looks fabulous! For me, I love the grilling part. . the smell, the food and like you, the company! 🙂

    Reply

  17. Ooh I’d love to serve this at our next BBQ party!The spices and that pepper sound delicious in your salad and I love the beautiful colors 🙂 Delish!!

    Reply

  18. I love this salad and have made it many times but not with the feta cheese. I will have to try that next time I make, love feta!! Thanks for sharing!!

    Reply

    • Feta rules! I thought it added the right about of salty bite and then I didn’t have to add more salt to season. It’s a great balance with the sweet corn.

      Reply

  19. Beautiful photos! That sense of accomplishment of growing your own food from scratch, then turning it into a dish this wonderful – you must have enjoyed every mouthful!

    Reply

    • I sure did enjoy every mouthful. What I really liked besides using my jalapeno is the spiced lime vinaigrette. It’s so fresh and the citrus gives the salad a special flavor pop.

      Reply

    • So true of how it is like watching water boil. Glad to help you because I know it is difficult when you lose an internet connection.

      Reply

  22. What a delicious salad! And such a fun post. As I read it, I was reminded of one of my favorite Frog and Toad stories growing up. Poor Toad got so impatient waiting for those seeds to grow! Glad your peppers finally made their way, and into this awesome dish! 🙂

    Reply

  24. Hooray for fresh peppers!!! I am currently waiting impatiently for my bell peppers, cayenne peppers, and poblanos to finish growing…I can’t wait for the harvest!

    Anyway, I am loving this corn salad…right up my alley!

    Reply

  26. A perfect side dish for a summer get-together! I’ve made something very similar, but I added walnuts. Also, I didn’t grill the corn first, but what a great idea. Next time, I’ll definitely be trying it the grilled way 🙂

    Reply

  27. I am so jealous of all of the plants and vegetables you grow! It really is so neat! This corn salad looks and sounds delicious. I would love some of it right now.

    Reply

  29. I didn’t grow jalapenos this year, and I regret that I didn’t. I suppose it’s not too late to get a plant in the ground, because corn and jalapenos are a natural together. Your recipe looks great! It’s one I’m planning to try.

    Reply

    • It’s not too late to plant jalapenos. Perhaps you can find some already with a good start at a nursery. I agree on how jalapenos and corn go well together. It’s the sweet/spicy combo.

      Reply

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