Crunchy Corn Chip Grilled Corn Salad
A delightful blend of grilled corn, fresh vegetables, and crunchy corn chips perfect for summer gatherings.
Equipment
- 1 grill preheated to medium-high
- 1 large mixing bowl
- 1 cutting board
- 1 knife sharp
Ingredients
Main Ingredients
- 4 ears of corn husked
- 1 cup cherry tomatoes halved
- 1 red bell pepper chopped
- 1/2 red onion sliced
- 2 cups corn chips
Dressing
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Toppings
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped cilantro
Instructions
Preparation
- Preheat the grill to medium-high heat. Place the husked corn directly on the grill grates. Grill, turning occasionally, until the kernels are tender and charred, about 10-15 minutes. Remove from grill and let cool slightly.
- Once cooled, use a sharp knife to slice the kernels off the cob. Be careful not to cut too deeply into the cob.
- While the corn is cooling, chop the cherry tomatoes, red bell pepper, and red onion. Combine these in a large mixing bowl.
- In a small bowl, whisk together olive oil, lime juice, chili powder, salt, and pepper. Adjust seasoning to taste.
- Add the grilled corn kernels to the bowl of vegetables. Pour the dressing over the salad and toss gently to combine.
- Just before serving, add the corn chips to the salad and toss lightly to ensure even distribution.
- Sprinkle crumbled feta cheese and chopped cilantro over the top of the salad.
Serving
- Transfer the salad to a serving platter. Serve immediately to maintain the crunchiness of the chips.
Storage
- If there are leftovers, store them in an airtight container in the refrigerator for up to 2 days. Note that the texture of the corn chips will soften over time.
Notes
Pro Tips: Add corn chips just before serving to keep them crunchy. Ingredient Substitutions: Use cotija cheese instead of feta for a more authentic Mexican flavor. How to Serve: Pair with grilled meats or as a topping for tacos. Storage & Freshness: Best eaten fresh; store leftovers for up to 2 days. Make-Ahead Tips: Prepare ingredients separately, assemble just before serving.