Mexican grilled corn salad with jalapeno and avocado
It's healthy, spicy Mexican grilled corn salad is a simple summer side dish that even picky eaters will love! Naturally gluten-free and also vegan!
Pin Mexican grilled corn salad
Yes I know. Another recipe for grilled Mexican corn salad.
But I fell so in love with the Mexican grilled corn salad with honey-lime prawns that I wanted to do a spin-off this summer, and this one, guys, it's GOOD.
Even Mr. FFF ate it and every few minutes he said, "Yes, I curiously like that very much." He said it was strange because he usually doesn't like salads, except that he once liked the fresh corn salad with feta.
Maybe the secret to getting husbands to like salads is to add corn? I see a pattern here.
In any case. This simple salad has a BIG taste and DOES NOT take a lot of time or expensive ingredients, which is a win in my book.
What is the best corn for Mexican corn salad?
I love a good summer garden party and a good salad. A cold Mediterranean chickpea pasta salad or a low-carb keto cucumber salad on a hot day on the terrace the trick will do! BUT if you combine grilling with salad, you get PERFECTION, and that's definitely the case mexican grilled corn salad! If possible, use sweet white corn for this salad! It brings all the sweetness and grills so well to make the taste in this salad bomb!
Simple mexican corn salad ingredients
What is better than a delicious salad? A delicious salad full of ingredients that are healthy and good for your body! Can I get a YES PLEASE? This salad is full of flavor and all the Mexican flair that we all love. It's sure to be your new summer salad. To do this, you need to do the following:
For the salad:
- Middle ears of corn
- Table salt
- Red pepper
- Jalapeno chilli
- Red onion
- Packed spring mix
- Cherry tomatoes
For the dressing:
- Lime juice
- Honey or agave nectar
- Jalapeno Tabasco
- olive oil
How To Make Mexican Grilled Corn Salad
Remove the outer leaves from the corn. Gently pull back the inner sheets and remove the silk from the inside. Pull the inner leaves back over the ears. Fill up a large pot of water, add the salt and corn and let it soak for 10 minutes. Place the peppers and onions with the oil and a pinch of salt in a medium-sized bowl and toss until they are coated.
Put your grill on medium to high heat and let it heat up. Next, grill the corn and peppers and onions. The peppers and onions should take about 10 minutes. Turn them over once so that they cook for 5 minutes on each side. They'll be soft and charred when they're done!
Chop all ingredients except the tomatoes and the salad dressing with a sharp knife and place in a large bowl. Mix everything together and then stir in the tomatoes.
Whisk honey, lime juice and tabasco in a small bowl. Next, let the oil flow in while still wiping. Pour the lettuce along with the salt over it and mix thoroughly.
Serve it on plates and DEVOUR!
How to grill corn on the cob
To make this amazingly tasty Mexican corn salad recipeGrilling the corn is one of the most important steps! Once you've removed the silk and outer leaves and wrapped the corn in the inner leaves, you're ready to grill! Once your grill is heated to medium to high heat, just put the ears on the grill and cook until the corn is forked. This should take about 15 to 20 minutes, but you need to turn the corn around every 5 minutes.
Is it a main course or a side dish?
This is such a versatile salad. Put it on or put it on. I love serving it on the side Chicken Mexican casserole to make it a meal. You can also make this salad with a meal by adding the protein of your choice!
Which meat would go well with it?
I recommend adding minced chicken or seasoned Mexican ground beef to make this salad a meal. The added protein brings everything together – no need for pages!
Other healthy Mexican recipes
Keto Mexican cauliflower rice
Mexican sweet potatoes baked twice
Mexican zucchini lasagna
Mexican grilled corn salad
This healthy, spicy Mexican grilled corn salad is a simple summer side dish that even picky eaters will love! Naturally gluten-free and also vegan!
keyword Corn Salad Recipes, Grilled Corn Recipe, Mexican Corn Salad
Jump to the recipe
Preparation time fifteen protocol
cooking time 20 protocol
total time 35 protocol
Servings 4th As a side
- 2nd Middle ears
- 1 tablespoon salt
- 1 Red pepper, cleaned and halved
- 1 Jalapeno chilli, sown and halved
- 1/8 Red onion, roughly chopped
- 1 TL oil
- 2nd cups Packed spring mix
- 4th tablespoon Salsa
- 1 avocado
- 1/2 Cup Cherry tomatoes, Halved
- 1 / 8-1 / 4 TL Salt to taste
For the dressing
- 1 tablespoon Lime juice
- 1 1/2 TL honey (or agave)
- 1 1/4 TL Jalapeno tabasaco
- 1 tablespoon olive oil
Remove the outer leaves from the corn. Gently pull back the remaining sheets and pull out the silk. Then put the leaves over the corn again. Fill up a large pot of water, add the salt and let the corn soak for 10 minutes.
Preheat your grill to medium heat.
Put the peppers and onions in a large bowl and mix with 1 teaspoon of oil and a pinch of salt.
Shake the water off the corn and put the corn directly on the grill (still in the bowl). Also put the peppers and onions on the grill. Cook until the corn is forked, turn every 5 minutes. This should take 15-20 minutes. The red pepper, jalapeno, and onion should take about 10 minutes, so flip them over after 5 minutes. They should be soft and charred.
Place the vegetables in a large bowl along with the rest of the salad ingredients except the tomatoes. Chop everything with a sharp knife and stir in the tomatoes.
Whisk lime juice, honey and tabasco in a small bowl. While wiping constantly, let the oil flow in.
Pour the salt over the salad and mix well.
Serve as a side dish or main course (I'll add chicken if I'm using it as a main course!) And DEVOUR!
Calories: 181kcal | Carbohydrates: 19thG | Protein: 3.4G | Fat: 11.8G | Saturated fatty acids: 1.6G | Polyunsaturated fat: 1.5G | Monounsaturated fatty acids: 7.7G | Sodium: 175mg | Potassium: 446mg | Dietary fiber: 6G | Sugar: 7.3G | Vitamin A: 56IU | Vitamin C: 124mg | Calcium: 2.4mg | Iron: 6.2mg
I RECOMMEND FOR THIS RECIPE:
Mexican grilled corn salad
Amount per serving
Calories 181 Calories from fat 106
% Daily value *
fat 11.8 g18%
Saturated fat 1.6 g10%
Polyunsaturated fat 1.5 g
Monounsaturated fat 7.7 g
sodium 175 mg8th%
potassium 446 mg13%
Sugar 7.3 g8th%
protein 3.4 g7%
Vitamin A. 56IU1%
vitamin C 124 mg150%
calcium 2.4 mg0%
iron 6.2 mg34%
* The daily percentages are based on a 2000 calorie diet.
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