Grilled Mexican Corn Salad | Dales Seasoning

Grilled Mexican Corn Salad


June 6, 2017

  • Prep: 20 mins
  • Cook: 10 mins


1/3 cup Mayonnaise

6 1/2 tsp Dale's seasoning, divided

1 tsp Finely minced clove garlic

6 Ears shucked corn

2 tbsp Lime juice

1/2 cup Finely crumbled cotija or feta cheese

1 tsp Chili powder

1/4 cup Chopped cilantro leaves


In a small bowl, whisk together mayonnaise, 1/2 teaspoon Dale’s seasoning, and garlic.

Heat a charcoal grill over medium-high heat.

Brush the ears of corn with the remaining 2 tablespoons Dale’s seasoning.

Place directly over the charcoal and rotate every 2 minutes, until all side are charred, about 8-10 minutes total.

Remove from heat and let cool.

Once cool enough to handle, cut the kernels from the cob and place in a large mixing bowl.

Toss the corn with the mayonnaise mixture, lime juice, cheese, chili powder and cilantro.

Serve immediately.