This healthy and spicy Mexican-inspired Grilled Corn Salad is an easy summer side dish that even picky eaters will love!
Over the years, I’ve whipped up a variety of corn salads, from the humble Corn Salad to a Grilled Mexican Corn Salad with Tomatillos, a Fresh Corn Feta Salad, and even a Mexican Corn Salad with Honey Lime Shrimp.
If there’s one thing I’ve learned, it’s that anyone and everyone will clear their plate of their salad if it’s got corn in it! It adds a little bit of crunch, a burst of starchy and creamy flavor, and, when grilled, it imparts the most incredible smokey bite into every mouthful.
For this Mexican-inspired grilled corn salad, you’ll want to use sweet white corn if possible – and not the frozen stuff! It brings so much sweetness to the salad, and it grills to absolute perfection.
Is this Mexican Corn Salad Healthy?
This Mexican-inspired corn salad is as healthy as you want to make it! It’s full of fresh veggies, healthy fats from avocado, and a tangy dressing that’s light on added sugars. The corn brings a touch of natural sweetness, while the jalapeño and salsa pack in a punch of flavor without overloading on calories.
To make it even lighter, you could cut back on the oil in the dressing or use a low-sodium salsa to reduce salt. And if you’re looking to boost the greens further, feel free to add extras like spinach, kale, or arugula for even more nutrients.
Quality is Key!
Try to get ripe tomatoes, as unripe tomatoes lack sweetness and are often slightly bitter. The bell pepper should be red, not green, orange or yellow, because this is the ripest stage of the fruit, and any other color will also be too bitter.
Salsa is a star ingredient here, so pick one that’s bold and flavorful! Look for a fresh salsa with chunky vegetables or roasted ingredients for depth of flavor. Avoid overly watery or overly sweet salsas, as they’ll dilute the dish rather than enhance it. Check the ingredients list for simple, high-quality ingredients, and opt for one with a medium spice level so it doesn’t overpower the salad.
How to make ahead and store
You can prep most of this salad in advance. Char the corn, red bell pepper, and jalapeño ahead of time and store them in an airtight container in the refrigerator for up to 2 days. You can also mix the dressing a day ahead – it’ll keep in the refrigerator just fine. Hold off on slicing the avocado and assembling the salad until just before serving to keep everything fresh and colorful. For leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Serving Suggestions
If you’ve already got the grill fired up, why not make the rest of the meal on the grill, too? During the warmer months, you’ll never find me cooking indoors!
Try out this Juicy Grilled Chicken Breast, this Grilled Cod, or even this Grilled Pork Tenderloin for the protein. Couple it with Grilled Sweet Potatoes and Grilled Zucchini, and that’s dinner done!
Ingredients
- 2 medium ears of corn
- 1 tablespoon salt plus extra for seasoning
- 1 red bell pepper, halved and deseeded
- 1 jalapeño pepper, halved and deseeded
- 1/4 red onion, chopped
- 1 teaspoon olive oil
- 1 avocado
- 2 cups spring mix packed
- 1/2 cup cherry tomatoes, halved
- 4 tablespoons salsa
For the dressing
- 1 tablespoon lime juice
- 1 1/2 teaspoons honey or agave
- 1 1/4 teaspoons jalapeño-flavored Tabasco
- 1 tablespoon olive oil
Instructions
- Remove the outer leaves from the corn. Gently pull back on the remaining leaves and pull out the silk. Then, put the leaves back over the corn. Fill up a large pot of water, add in the salt, and soak the corn for 10 minutes.
- Preheat your grill to medium high heat.
- Place the red bell peppers, jalapeños and onions in a large bowl and toss with 1 teaspoon olive oil and a pinch of salt.
- Shake the water off the corn and place the corn directly on the grill (still in the husk) place the peppers and onions on the grill too. Cook until the corn is fork tender, turning every 5 minutes. This should take 15 to 20 minutes. The red pepper, jalapeño, and onion should take about 10 minutes, so flip them after 5 minutes. They should be soft and charred.
- Place the veggies on a chopping board along with the avocado and thinly slice them. Add them to a large bowl, followed by the spring mix, tomatoes and salsa, and toss to combine.
- In a small bowl, whisk together the lime juice, honey, and Tabasco. While constantly whisking, stream in the oil.
- Pour over the salad, along with the salt and mix well.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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