Corn is definitely in season and there’s only one way I like to cook it…..Grilled. There’s a technique to grilling corn but once you get it down, it’s so easy to make. I love corn on the cob with butter (the old-fashioned way). I love it in soups and my new favorite is this grilled street corn salad that I started making. It’s super simple and will complement most Spring and Summer meals. I can’t explain it, but there’s something about all the flavors that just meld together.

How To Grill Corn

It is corn season here in the South and I have been buying it from a local farmer. I haven’t ever dabbled in growing it myself and I plan on doing that now that I have expanded my garden.

Here are the steps to grill corn:

Take your ears and soak the entire thing (husk and all) in water for 15 minutes.
Remove the excess water from the corn and place it on a tray.
Heat your grill up. I turn mine on while the corn is soaking.
Once the grill is hot, place the corn (in the husks) on the grill.
Flipping every five minutes, grill the corn for a total of 15-20 minutes. You’ll know your corn is done when you pierce a kernel and it’s plump and juicy.

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How To Make Grilled Street Corn Salad

This is such an easy side dish and it goes with anything Spring or Summer. I love serving it with burgers, smoked sausage, grilled chicken, pork tenderloin, or even a good ‘ole steak.

Take your cooked corn and cut the kernels off the cob. Place in a bowl.
Next, take 1/2 a lime and squeeze it over the corn.
Dice up a tomato, red onion, and avocado and add to the bowl.
Add in the garlic, salt, pepper, chili powder, and mayonnaise, and stir all the ingredients together.
Finely chop fresh cilantro and sprinkle it on top of the salad.
Serve immediately or chill in the fridge for several hours. The longer it sits, all the flavors just meld together!

Now, let’s get to the recipe!

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Grilled Street Corn Salad

This Grilled Street Corn Recipe has amazing flavors combining corn, tomato, avocado, onion and seasonings. It's the perfect Spring or Summer side dish.

Print Recipe

Servings 6 people

Ingredients

6 Ears of Corn
1 Avocado
2 Cloves of Garlic (Minced)
1 Tomato
1/4 cup Red Onion
1 tbsp Chili Powder (Adjust to your liking)
1/2 Fresh Squeezed Lime
Chopped Fresh or Dried Cilantro
Salt & Pepper (To Taste)
Tabasco Sauce (Optional)

Instructions

Take your cooked corn and cut the kernels off the cob. Place in a bowl.
Next, take 1/2 a lime and squeeze it over the corn.
Dice up a tomato, red onion, and avocado andadd to the bowl.
Add in the salt, pepper, chili powder, and mayonnaise, andstir all the ingredients together.
Finely chop fresh cilantro and sprinkle it ontop of the salad.
Serve immediately or chill for several hours. The longer it sits in the fridge, the more flavorful this dish will be.

Notes

Adjust the mayonnaise and chili powder according to your liking. If you like your salad creamier, add more mayo. If you like a little more heat, add more chili powder or jalapeno peppers.

Enjoy!