Spicy Grilled Corn Salad

Trey fell in love with corn on the cob last summer. Up until then he had never been a big fan of corn. My mom made him grilled corn on the cob and he loved it. Just goes to show you really do have to introduce new foods to kids over and over again before they make their final decision! Unfortunately for Trey his falling in love with corn on the cob was closely followed by his getting braces. As anyone who has had braces can tell you corn on the cob + braces = bad combo! I came up with this corn salad so that Trey could enjoy the fresh corn on the cob flavor while his mouth is still full of metal.

Spicy Grilled Corn Salad

The first step in the salad is to grill fresh corn on the cob. I used an indoor grill pan (similar version), but obviously a BBQ would work perfectly. I know some people boil their corn first and then grill it, but I haven’t had any issue just grilling the corn. I like the flavor of the fresh, almost raw corn.

Spicy Grilled Corn Salad on Grill

Once the corn has cooled slightly it is time to strip the cobs of their kernels. This can be messy, but years ago I saw trick on Food Network that minimizes the mess. Chef Michael Chiarello used a bundt pan to strip the corn on the cob. You place the cob in the center of the bundt pan and then use a sharp knife to slice off the kernels. Most of the kernels fall off into the bundt pan and stay contained.

Spicy Grilled Corn Salad Removing

After you have the kernels chopped off the cob, add them to a large bowl. Mix in melted Earth Balance, lime juice, minced cilantro, chili powder, cumin and salt. I used small amounts of chili powder and cumin, but you could easily double them if you want to amp up the flavor. This can be served warm or at room temperature.

Spicy Grilled Corn Salad Close Up

This recipe is best with fresh, sweet corn. Don’t try to make this in December with mealy, flavorless corn. It won’t be good! Enjoy fresh corn this summer, with or without braces, and serve this at your next BBQ.

Spicy Grilled Corn Salad
A tangy combination of grilled fresh corn mixed with spices, lime juice and cilantro. Serve warm or at room temperature at your next BBQ.
  • 4 Ears Corn, Grilled
  • 1 TB Earth Balance, Melted
  • ¼ Cup Cilantro, Minced
  • 2 TB Lime Juice
  • ½ teaspoon Chili Powder
  • ¼ teaspoon Ground Cumin
  • ¼ teaspoon Salt
  1. Remove corn from cob and place in a large bowl.
  2. Stir in Earth Balance, cilantro, lime juice, chili powder, cumin and salt. Mix thoroughly. Serve warm or at room temperature.

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