This grilled corn salad is the perfect side for your summer BBQ! Made with grilled corn, bacon, peppers, black beans, queso fresco and cilantro, tossed with a creamy yet perfectly spicy dressing, every bite is a burst of flavor!
Typically a salad leaves you wanting more, but not this one! This grilled corn salad delivers all the tastes of summer in one delicious, hearty bite! Serve this at your next cookout, and you’ll be a superstar.
The Corn
This recipe is best made during the summer months when corn on the cob is in season (May through September). The fresher the corn, the better. Some vegetables such as tomatoes develop more flavor as they ripen off the vine, but that’s not the case with corn. Corn is at its best immediately after being picked.
Pro Tip: The most fresh corn will have some weight to it, will have tight green husks, and the silk will look fresh rather than dried out
Step by Step Instructions
- Heat the grill to 350-400 degrees
- While the grill heats up, fry 4 strips of bacon, then cut into small pieces
- Remove the husks and silk from 4 ears of corn
- Brush the corn, one poblano pepper, and one red pepper with oil
- Put the corn and the peppers on the grill and cook until charred but not burnt (10-15 minutes), turning every 2-3 minutes
- While the corn is cooking, mince one jalapeno pepper (if you don’t like spicy food, omit this step)
- Drain one 15 ounce can of black beans
- Crumble 3/4 cup queso fresco
- Chop 1/4 cup cilantro
- For the dressing, mix together 2 tbsp sour cream, 1/4 cup mayonnaise, 1/2 tsp chipotle powder, 1/2 tsp smoked paprika, the zest and juice of one lime, and 1 tsp salt (if you don’t like spicy food, leave out the chipotle powder)
- When the peppers are charred, put them in a small paper bag and fold it closed to steam the peppers so that the skin will come off easily
- Remove the charred kernels from the cob
Pro Tip: Place a small bowl upside down in a larger bowl, stand the corn upright, and cut off the kernels so that they will fall into the bowl
- After the peppers have steamed for about 5 minutes, remove the skin with your fingers or a small knife
- Seed and dice the peppers
- In a large bowl, mix together the bacon, corn, peppers, beans, 1/2 cup of the cheese, and most of the cilantro, saving some for garnish
- Add the dressing and toss together until the salad is thoroughly mixed
- Garnish with the remaining cheese and cilantro
Can Grilled Corn Salad be Made in Advance?
Because this salad tastes great warm, at room temperature, and cold it can easily be made ahead of time. It can be left unrefrigerated for up to two hours to serve warm or at room temperature, or make it a day in advance and serve it cold.
Reheating and Storage
I wouldn’t recommend reheating this salad. Store any leftovers in an air tight container in the refrigerator for 3-5 days and serve remaining salad cold.
For more tasty recipes, check out my collection of side dishes!
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Grilled Corn Salad
Ingredients
- 4 strips of bacon
- 1 tbsp oil
- 4 ears of corn
- 1 poblano pepper
- 1 red pepper
- 1 jalapeno
- 1 15 ounce can black beans
- 3/4 cup queso fresco
- 1/4 cup cilantro chopped
- 2 tbsp sour cream
- 1/4 cup mayonnaise
- 1/2 tsp chipotle powder
- 1/2 tsp smoked paprika
- 1 lime
- 1 tsp salt
Instructions
- Heat the grill to 350-400 degrees
- While the grill heats up, fry the bacon, then cut into small pieces
- Remove the husks and silk from the corn
- Brush the corn, poblano pepper, and red pepper with oil
- Put the corn, poblano pepper, and red pepper on the grill and cook until charred but not burnt (10-15 minutes), turning every 2-3 minutes
- While the corn is cooking, mince the jalapeno pepper
- Drain the black beans
- Crumble the queso fresco
- Chop the cilantro
- In a medium size bowl, mix together the sour cream, mayonnaise, chipotle powder, smoked paprika, the zest and juice of the lime, and the salt to make the dressing
- When the peppers are charred, put them in a small paper bag and fold it closed to steam the peppers so that the skin will come off easily
- Remove the charred kernels from the cob
- After the peppers have steamed for about 5 minutes, remove the skin with your fingers or a small knife
- Seed and dice the peppers
- In a large bowl, mix together the bacon, corn, peppers, beans, 1/2 cup of the cheese, and most of the cilantro, saving some for garnish
- Add the dressing and toss together until the salad is thoroughly mixed
- Garnish with the remaining cheese and cilantro
Notes
- The most fresh corn will have some weight to it, will have tight green husks, and the silk will look fresh rather than dried out
- Place a small bowl upside down in a larger bowl, stand the corn upright, and cut off the kernels so that they will fall into the bowl
- If you don't like spicy food, omit the jalapeno and the chipotle powder
2 Responses
This salad says summer to me! Well done.
Niki – this salad looks so dang good. I love all the ingredients you have included and the flavor they bring. What a GREAT side for 4th of July celebrations. Thanks so much for sharing.