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Grilled Mexican Corn Salad

Yields6 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins

Grilled Mexican Corn Salad

 0.33 cup Mayonnaise
 6.50 tsp Dale's seasoning, divided
 1 tsp Finely minced clove garlic
 6 Ears shucked corn
 2 tbsp Lime juice
 0.50 cup Finely crumbled cotija or feta cheese
 1 tsp Chili powder
 0.25 cup Chopped cilantro leaves

To begin making Dale's Grilled Mexican Corn Salad, in a small bowl, whisk together mayonnaise, 1/2 teaspoon Dale’s seasoning, and garlic.


Then, heat a charcoal grill over medium-high heat.


Continue to brush the ears of corn with the remaining 2 tablespoons Dale’s seasoning.


Next, 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.


Finally, serve immediately.

Nutrition Facts

Servings 6