Serves: 6–8
Ingredients
- 6 ears fresh sweet corn, husks removed
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ small red onion, finely diced
- 1 jalapeño, seeded and finely diced (optional)
- ¼ cup chopped fresh cilantro
- ¼ cup crumbled cotija or feta cheese
- 1 avocado, diced (add just before serving)
For the Dressing
- 3 tablespoons extra virgin olive oil
- Juice of 2 limes
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat a grill to medium-high heat (about 400–450°F).
- Lightly brush the corn with the olive oil.
- Place the corn directly on the grill. Cook for 10–12 minutes, turning every few minutes until the kernels are tender and lightly charred on all sides.
- Remove the corn and allow it to cool slightly. Using a sharp knife, carefully cut the kernels from the cobs into a large mixing bowl.
- Add the bell pepper, cherry tomatoes, red onion, jalapeño (if using), cilantro, and cotija cheese.
- In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, smoked paprika, garlic powder, salt, and pepper.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Fold in the diced avocado just before serving to keep it fresh and intact.
- Refrigerate for 20–30 minutes before serving, or enjoy immediately while the corn is still slightly warm.
Serving Suggestions
This salad pairs wonderfully with grilled chicken, burgers, steak, fish, shish kebabs, tacos, or barbecue ribs. It also makes an excellent topping for grilled tacos or a filling for lettuce wraps.
Cook’s Tip
For even more smoky flavor, grill the red bell pepper and jalapeño alongside the corn until lightly charred before dicing them into the salad. A sprinkle of grated lime zest just before serving adds a bright, fresh finish that perfectly balances the sweetness of the roasted corn.
Do You Know Bedford? Answer: 1837.
