This Grilled Corn and Jalapeño Salad is smoky, creamy, and loaded with savory flavor. Sweet grilled corn is tossed in a tangy creamy dressing for a hearty summer side dish that is perfect for cookouts, burgers, barbecue chicken, or taco night.
Why You’ll Love This Grilled Corn Salad
This easy corn salad is fresh, colorful, and packed with flavor without needing a lot of ingredients. It’s naturally gluten-free, easy to customize, and a great way to use fresh summer corn.
You’ll love it because it is:
- Fresh, smoky, and slightly spicy
- Ready in about 25 minutes
- Perfect for cookouts and potlucks
- Easy to make ahead
- Naturally gluten-free
- Great with grilled meats, tacos, or burgers
It’s the kind of salad that feels right at home at backyard barbecues, potlucks, taco nights, picnics, and summer cookouts. The charred corn adds a little smokiness, while the jalapeño brings just enough heat to balance the sweetness. Serve it warm, chilled, or at room temperature.
Tips for the Best Grilled Corn and Jalapeño Salad
Use Fresh Corn When Possible
Fresh corn has the sweetest flavor and gets beautifully caramelized on the grill. Frozen corn can work in a pinch, but fresh grilled corn gives this salad its best flavor.
Let the Corn Cool Slightly
Warm corn is delicious in this salad, but letting it cool for a few minutes makes it easier to cut from the cob and keeps the other ingredients fresh.
Adjust the Heat
Jalapeños can vary in spice level. Start with half of a jalapeño if you are serving kids or anyone sensitive to heat, then add more as needed.
Easy Variations
Mexican Street Corn Salad Style
Add cotija cheese, a spoonful of Greek yogurt or mayonnaise, chili powder, and extra lime juice for an elote-inspired version.
Black Bean Corn Salad
Add a can of rinsed and drained black beans for extra protein and fiber.
Grilled Corn Pasta Salad
Toss the salad with cooked pasta, extra lime dressing, and crumbled cheese for a heartier side dish.
Add More Veggies
Try diced bell peppers, cucumber, zucchini, or chopped romaine.
Make It a Main Dish
Top the salad with grilled chicken, shrimp, steak, or seasoned chickpeas.
More Family-Favorite Summer Sides:
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Grilled Corn and Jalapeno Salad
Ingredients
- 6 ears fresh corn husks and silks removed
- 1 tbsp olive oil
- 1 red onion sliced into thick rounds
- 1 jalapeño seeded and finely diced
- 6 slices bacon cooked crisp and crumbled
- 6 oz 6 ounces cheddar cheese shredded or cut into small cubes
- 1/4 cup fresh cilantro optional
- 1/4 cup crumbled cotija cheese
Creamy Dressing
Instructions
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Preheat a grill or grill pan to medium-high heat. Brush the corn and red onion slices with olive oil.Grill the corn for 10–12 minutes, turning occasionally, until tender with lightly charred spots. Grill the onion slices for 4–6 minutes per side, until softened and charred around the edges.Transfer everything to a cutting board and let cool slightly.
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Cut the corn kernels from the cobs. Chop the grilled red onion into bite-sized pieces and dice the jalapeño.Cook the bacon until crisp, then crumble it into small pieces. Cut or slice the cheddar cheese.
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In a small bowl, whisk together Greek yogurt or mayonnaise, lime juice, Dijon mustard, chili powder, smoked paprika, salt, and pepper. Add milk, one tablespoon at a time, until the dressing reaches a pourable consistency.
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Add grilled corn, grilled red onion, jalapeño, bacon, cheddar, and cilantro to a large bowl. Pour the dressing over the top and toss gently until evenly coated.
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Serve warm, at room temperature, or chilled. Top with cotija cheese, cilantro, and fresh lime wedges just before serving if desired.
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