Little Corn-Cup: Grilled Mexican Corn Salad

9 months ago

grilled mexican corn salad

You’ve probably never thought of making a salad with your corn, but here’s the grilled Mexican corn salad. This recipe is similar to esquites, this dish is found all over the streets of Mexico. And now, it’s going to take over your kitchens.


Grilled Mexican Corn Salad
Makes 5-6 servings


2 Tbsps Mayonnaise

3 Tbsps Taco seasoning

5 Large sweet corn cobs, husks removed

3 cups Chopped Romaine lettuce

4 Large tomatoes, chopped

2 Ripe avocados, cut into cubes

  • Chopped cilantro, for topping
  • Crumbled feta cheese, for topping



¼ cup Extra virgin olive oil

3 Tbsps Lime juice

2 tsps Taco seasoning

1 Tbsp Finely chopped red onions

  • Salt and pepper, to season


  1. Mix mayonnaise and taco seasoning in a bowl. With a silicon brush, coat the corn cobs generously with mayonnaise mix. On a preheated charcoal grill, grill corn for 10-12 minutes or until done, turning them occasionally to avoid getting too charred.
  2. Remove the corn cobs from the grill and let them cool a little. Cut kernels from the cobs with a sharp knife and set aside.
  3. In a salad bowl, make a bed of romaine lettuce then add the chopped tomatoes, avocados, and corn kernels.
  4. In a separate bowl, make the dressing. Combine olive oil, lime juice, taco seasoning, and chopped onions. Drizzle the dressing on top of the salad.
  5. Finally, sprinkle with chopped cilantro and top with crumbled feta cheese. Serve immediately.


Recipe by Celine Clemente-Lichauco
Photographed by Mark Jacob


Sometimes, getting a little corny can benefit your tummy

Carrot and Corn Breakfast Waffle

Seafood and Sausage Boil

Baked Cheesy Salmon Casserole

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