Grilled Corn Salad Recipe

This Grilled Corn Salad recipe combines sweet summer corn with smoky barbecue flavors, creamy avocado, fresh vegetables, zesty lime, and a rich chili mayonnaise dressing. Featured on Maddie and Kiki’s BBQ Barn Season 2, this colorful salad is an easy and delicious BBQ side dish perfect for outdoor gatherings, family meals, picnics, and summer celebrations.

The Inspiration

Inspired by Mexican street corn, also known as elote, this grilled corn salad transforms a beloved classic into a fresh and shareable dish. Instead of serving corn directly on the cob, the kernels are removed and combined with creamy avocado, crunchy bell peppers, spicy jalapeño, fresh cilantro, and tangy cotija cheese for a vibrant salad full of contrasting textures and flavors.

Maddie and Kiki Longo bring their signature barbecue style to this recipe by grilling the corn until lightly charred, creating a smoky sweetness that elevates every bite. The combination of grilled ingredients and bright, fresh toppings makes this salad a perfect example of how simple ingredients can become an unforgettable dish when prepared over the grill.

Whether served as a side dish at a backyard barbecue or enjoyed as a light summer meal, this grilled corn salad delivers freshness, color, and bold flavor in every spoonful.

Ingredients

• 4 fresh ears of corn, husks and silk removed
• 3 tablespoons of cooking oil
• Juice of 2 limes
• ¼ cup of mayonnaise
• 3 cloves of garlic, grated on a rasp
• 1 tbsp of chilli powder
• 2 small avocadoes, peeled, seeded and chopped
• 1 small red bell pepper, cored and finely diced
• 1 small yellow bell pepper, cored and finely diced
• 1 jalapeno, seeded and finely diced
• ¼ cup (tightly packed) of fresh cilantro, finely chopped
• ¼ cup of cotija cheese (or Feta), crumbled
• Salt and black pepper, to taste

Method

• Preheat grill to a medium-high heat or 400F.
• Get a large pot of water to a rolling boil.
• Place ears of corn in the water and cook for 3 minutes.
• Remove and cool to room temperature.
• Brush corn with oil and place on the hot grill.
• Rotate every 2 minutes until slightly charred all around.
• In a bowl, combine lime juice, mayonnaise, cheese, chili powder and garlic.
• In a separate bowl, shave off the corn kernels and add avocado, jalapeno, cilantro red and yellow bell peppers.
• Add the mayonnaise mixture and toss it all together.
• Season with salt and pepper and served chilled. Enjoy!

Serving Suggestions

This Grilled Corn Salad is the perfect addition to any summer barbecue, picnic, or outdoor gathering. Serve it alongside grilled meats such as barbecue chicken, steak, burgers, or smoked ribs for a complete backyard feast. The bright flavors also pair beautifully with grilled seafood, tacos, sandwiches, and other Mexican-inspired dishes.

For entertaining, serve this salad in a large bowl topped with extra cilantro, cotija cheese, and a sprinkle of chili powder for an eye-catching presentation. It also works wonderfully as a light lunch served with tortilla chips, grilled flatbread, or fresh vegetables for dipping. The combination of smoky corn, creamy avocado, tangy lime, and spicy peppers makes it a refreshing dish that complements warm-weather meals perfectly.

Final Thoughts

This Grilled Corn Salad recipe is a celebration of fresh seasonal ingredients, bold barbecue flavors, and the joy of sharing food outdoors. The smoky grilled corn creates the perfect foundation for creamy avocado, crisp peppers, bright lime, and savory cotija cheese, resulting in a dish that is both refreshing and satisfying.

Featured on Maddie and Kiki’s BBQ Barn Season 2, this recipe showcases how grilling can transform simple vegetables into something extraordinary. Whether you’re hosting a summer barbecue, preparing a family dinner, or looking for a colorful side dish, this grilled corn salad brings vibrant flavor and irresistible texture to every table.

Find more recipes from Maddie & Kiki’s BBQ Barn here!

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