Smokey Grilled Corn Salad with Queso Fresco
This smokey grilled summer corn salad is the perfect if you like Mexican cuisine.
Equipment
- Charcoal or gas grill
- Large mixing bowl
- Sharp Chef’s Knife
- Cutting board
- Tongs (long-handled for grilling)
- Airtight storage container
Ingredients
- 8 ears corn in the husk (about 6 cups / 900g kernels once cut)
- ½ medium sweet onion finely diced (about 3/4 cup / 115g)
- 1 cup cherry or grape tomatoes halved (150g)
- 4 oz queso fresco crumbled, about half a small wheel (115g)
- 2 cloves garlic minced (about 2 teaspoons / 6g)
- 2 tablespoons extra virgin olive oil 30ml
- ¼ cup seasoned rice vinegar 60ml
- ½ teaspoon fine sea salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Preheat your grill to medium-high heat (about 400°F / 200°C). Place the corn ears, still in their husks, directly on the grill grates.8 ears corn
- Grill for 15-20 minutes, turning every 4-5 minutes with tongs, until the husks are evenly charred on all sides. The husks trap steam so the kernels cook through while absorbing smoky flavour from the char.8 ears corn
- Transfer the corn to a cutting board and let cool for 10-15 minutes until comfortable to handle. Peel away the husks and remove all silk strands.8 ears corn
- Stand each ear upright in a large mixing bowl and slice the kernels off the cobs using a sharp downward motion. Add the diced sweet onion, halved tomatoes, crumbled queso fresco, and minced garlic. Drizzle with olive oil and seasoned rice vinegar, then season with salt and pepper. Toss gently until everything is evenly combined.8 ears corn, 1/2 medium sweet onion, 1 cup cherry or grape tomatoes, 4 oz queso fresco, 2 cloves garlic, 2 tablespoons extra virgin olive oil, 1/4 cup seasoned rice vinegar, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavours to meld. Give the salad a good stir before serving, as the vinegar dressing tends to settle at the bottom. Taste and adjust salt, pepper, or vinegar as needed.1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, 1/4 cup seasoned rice vinegar
Notes
Storage: Keep in an airtight container in the fridge for up to 4 days. The tomatoes soften by day 2 — store them separately and stir in a portion each day for best texture.
Make-ahead: The salad tastes even better after chilling overnight as the dressing soaks into the cut kernel surfaces. Hold the queso fresco and add fresh at serving time for the best presentation.
Substitutions: Cotija cheese works in place of queso fresco for a saltier, drier crumble. Feta is another option but will taste tangier. For a dairy-free version, omit the cheese entirely and add diced avocado.
Pro tip: After grilling, stand each ear upright in a large bowl and slice downward with a sharp chef's knife — the bowl catches every kernel and prevents them from scattering across your cutting board.
Flavour boost: Add a finely diced jalapeño and a squeeze of fresh lime juice for a more pronounced Mexican street corn (elote) flavour profile.
Nutrition
Serving: 1servingCalories: 327kcalCarbohydrates: 40gProtein: 12gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 20mgSodium: 539mgPotassium: 661mgFiber: 4gSugar: 15gVitamin A: 748IUVitamin C: 23mgCalcium: 181mgIron: 1mg
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