Light the grill and grab some corn, we’ve got a side dish to make.

This charred corn and jalapeno salad is a great addition to any BBQ!  The smoky sweetness of roasted corn combines with a burst of fresh heat from the jalapenos for a perfect side dish.

I imagine this salad would be great alongside many of your favorite meals but we always end up pairing it with BBQ because the grill is already going. It’s vibrant, fresh, and packed with flavor so it pairs well with grilled or smoked meats.

I have taken this side and made it a meal salad by adding a lettuce and grilled shrimp. It’s also been used on top of tacos and love it that way too!

Check out the notes for a few ways to char the corn if you don’t want to get the grill involved.

Charred Corn and Jalapeno Salad

Course: SidesDifficulty: Easy
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Sweet and smoky grilled corn meets spicy jalapenos in this vibrant salad. It’s the perfect side dish for a BBQ, pot luck, or any meal that needs a bright and flavorful accompaniment.

Ingredients

  • 4 Ears of Fresh Corn on the Cob, Husked

  • 2-3 Jalapeno Peppers, depending on heat level preference

  • 1 Small Red Onion, Diced

  • 1/2  Tbs Garlic Paste (can be substituted for 1 Tbs garlic powder)

  • 1/3 Cup Olive Oil

  • 2 Tbs Fresh Lime Juice (if you use that green squeeze jar this is now your recipe not mine lol)

  • 1 tsp Honey or Agave

  • 1/2 tsp Ground Cumin

  • 1/4 Cup Fresh Cilantro, Chopped

  • 1/2 Cup Cojita Cheese, Crumbled

  • Salt & Pepper to taste 

Directions

  • Char the corn and jalapenos
    -Combine the garlic paste with olive oil. *If you have the time I would recommend heating this mixture to infuse the garlic flavor better but you don’t have to*
    – Coat corn and jalapenos in oil mixture, season with salt and pepper to taste, and place on the grill. Be sure to rotate the corn and peppers until charred all over. Cooking times will vary depending on heat source.
    -Remove the peppers and corn and allow them to cool slightly.
  •   Make the dressing
    -In a large bowl combine the remaining olive oil mixture, lime juice, honey, and cumin.
  • Assemble the salad
    -Cut the corn kernels from the cob and add them to the dressing.
    -Finely dice the jalapenos, removing the seeds and stems, and add to the bowl.
    -Add red onion and cilantro
    -Toss and taste. Season with any additional lime juice, salt or pepper needed.
  • Top with cheese
    -Crumble the Cojita cheese on top and serve warm.

Notes

  • If you have a gas stove you can use the open flame to char the corn. Place an oven safe cooling rack on your range and use it as a grill grate.
  • If you have a George Foreman or an indoor griddle they will work.
  • Use a skillet. Easy peasy.