Grilled Mexican Street Corn Salad

Ingredients

- 4 ears of corn, husked
- 3 medium tomatoes, diced
- 1 large red onion, finely chopped
- 2 jalapenos, seeded and minced
- 4 oz Cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp adobo seasoning
- 2 avocados, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1/4 cup black olives, sliced
- 1 cucumber, diced
- 1/2 cup cilantro, chopped
- Lime wedges, for serving

Instructions

1. Prepare the Grill
Preheat your charcoal grill to medium heat. Ensure the grates are clean and lightly oiled to prevent sticking.

2. Grill the Corn
Place the husked corn on the grill, turning occasionally until charred and cooked through, about 15 minutes. Remove and let cool slightly.

3. Make the Dressing
In a large mixing bowl, combine the mayonnaise, sour cream, and adobo seasoning. Mix well until smooth.

4. Assemble the Salad
Cut the kernels off the cooled corn and add them to the bowl with the dressing.

5. Add Fresh Ingredients
Add the diced tomatoes, chopped red onions, minced jalapenos, diced avocados, black beans, black olives, diced cucumbers, and chopped cilantro to the bowl. Toss gently to combine, ensuring all elements are coated in the dressing.

6. Finish and Serve
Sprinkle the crumbled Cotija cheese over the top of the salad. Serve with lime wedges on the side for an added citrusy kick.

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes
- Cooking Time: PT15M
15 minutes

Total Time

- PT35M
35 minutes

Type of Dish

- Lunch

Keywords

- Mexican street corn salad
- Charcoal grill recipes
- Summer salad
- Avocado corn salad
- Cotija cheese
- Grilled vegetables
- Refreshing lunch
- Easy salad recipe
- Tex-Mex flavors
- Party dishes

Recipe Yield

- Feeds 4 adults

Calories

- 1620 calories for the entire dish

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