Grilled Corn Salad Recipe

With the start of summer and grilling season officially here, the Mexican Grilled Corn Salad recipe is the perfect side dish for any meal.

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Grilled Corn Salad Recipe

With the start of summer and grilling season officially here with Memorial Day this past weekend, the Grilled Corn Salad recipe is perfect for your next get together.

Fresh corn on the cob is so much better than canned corn. And with corn in season here in Florida, it makes for the perfect side dish for any meal.

Mexican Corn Salad with Shrimp Ingredients

Corn stalks, husk removed
Cooked shrimp, deveined and tails off
Grape tomatoes, halved
Jalapeno pepper, seeds removed, finely diced
Red onions, finely diced
Cilantro, finely diced
Parsley, finely diced
Cucumbers, roughly chopped
Olive oil
Salt and pepper to taste
Lemon juice

How to Make a Mexican Grilled Corn Salad

On a grill over medium high heat, place corn directly on grill. Cook for 10-12 minutes, rotating with tongs every few minutes until all sides are a bit charred.

In a large bowl, gently scrape sides of corn with a knife, cutting off kernels into the bowl. Repeat process for all three stalks. Discard the center of the stalk.

Add in additional ingredients to the bowl. Gently fold with spatula all ingredients together. Cover and refrigerate at least an hour before serving, so flavors can fuse together.

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