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Jalapeno Plant | Magnolia Days

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.