It’s fiesta time when you whip up this zesty grilled corn salad with spicy cheddar dressing! The incredible homemade dressing and grilled corn salad are easy to make and seriously delicious! Fresh corn, red bell peppers, and green onions are grilled in the skillet to make a smoky, spicy salad that is an exciting departure from your average green salad. Cabot Extra Sharp Cheddar is the heart of the dressing, which infuses chipotle chili for a tangy kick! Lime juice, olive oil, and garlic round out the dressing that perfectly balances the smoky grilled corn. This is a lactose free recipe that you don’t want to miss! Be sure to rate and review the dish once you’ve given it a try. We’d love to hear your thoughts!
This grilled corn salad makes a satisfying meal or ideal side dish to go along with quesadillas or your favorite Mexican meal. It’s completely vegetarian, so you can add it to your repertoire of go-to veggie dishes. Why eat regular old mixed greens when you can spice up your day with this grilled corn recipe? Make it for dinner, serve it at your backyard BBQ, or refrigerate it to bring to work—it’s a versatile and yummy dish anywhere you eat it!
Cabot Extra Sharp Cheddar balances the spiciness of the chipotle chili while adding a cheesy touch to the salad. Using cheddar in homemade salad dressing is an innovative and delicious way to introduce cheese into new recipes. You’ll taste the difference that our award-winning cheddar cheeses make in any dish. We’d love to hear your feedback and comments on this grilled corn salad, so please be sure to rate and review the recipe!
2 ounces Cabot Extra Sharp Cheddar, grated (about ½ cup)
¼ cup extra-virgin olive oil
3 tablespoons fresh lime juice (about 2 limes)
1 teaspoon chopped chipotle chili from small can of chipotle chili in adobo plus tablespoon of sauce
2 cloves garlic
¾ teaspoon salt
¼ teaspoon ground black pepper
6 large ears fresh corn, husks and silk removed
2 tablespoons extra-virgin olive oil
1 large or 2 medium red bell peppers
4 green onions, green and white parts, sliced
Get the ingredients you need at a convenient nearby location.
To Make Dressing:
COMBINE all ingredients in blender; blend until pureed.
To Make Salad:
PREHEAT grill to high.
RUB corn lightly with oil. Place on grill, turning occasionally, until charred in spots on all sides, 10 to 15 minutes. Grill red peppers (without oil) as well, rotating as skin becomes completely blackened, about 15 minutes as well. Remove corn and peppers from grill, covering peppers with plastic wrap.
STAND each ear up in large bowl when corn is cool enough to handle. Slice off kernels from all sides into bowl with sharp knife.
CUT peppers in half lengthwse when they have cooled. Rub off and discard blackened skins (some bits can remain). Remove stem and seeds. Cut peppers into approximate ½-inch pieces.
ADD peppers and green onions to corn. Add dressing and toss to combine. Serve at room temperature.
Nice alternative side dish to the routine potato and macaroni salad. I thought it was pretty ‘limey’ for my tastes, so would recommend starting with one lime, then adjust to your taste. I added more chipotle and used red onion (that’s what I had on hand). Don’t shortcut grilling the veggies – it adds depth. Would make this again.