grilled corn salad

Grilled Corn Salad

Grilled Corn Salad

All good BBQ needs a worthy side dish – and this Grilled Corn Salad is a perfect side dish that just screams summer.

You start with some good, sweet corn and throw it on your grill – husk and all. Let it steam in the husk (it will make shucking it so much easier). After about 5 minutes open the grill and turn the corn so it’s cooking evenly. Do it again in another 5 minutes.

grilled corn salad

Then after about 15 total minutes, your corn should be nice and tender. Now it’s time to get a little grill flavor – shuck the corn and place it right back directly on theGrillGrates (check these GrillGates out here >>). Keep the lid open and turn the corn for the last 5 minutes (or until it has the char you like).

grilled corn salad

Once the corn is done – you could serve it just like that. It’s delicious with a little butter and salt. Just dive right in!

But for this recipe you cut it off the cob and add a few veggies and a little creaminess – to make this delicious, summer-time treat of Grilled Corn Salad.

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Grilled Corn Salad

Ingredients

  • 8 Ears Sweet Corn
  • 8-10 Slices Bacon (cooked and crumbled)
  • ½ cup Red Onion (diced)
  • ½ cup Red Bell Pepper (diced)
  • 3 Jalapeños (diced fine)
  • 1 cup Cheddar Cheese shredded
  • ½ cup Sour Cream
  • ½ cup Cream Cheese
  • 1 teaspoon Killer Hogs The AP Rub (or simply use Salt and Black Pepper to taste)

Instructions

  1. Prepare charcoal grill set up for 2 zone fire.
  2. Place corn in husk on indirect side of grill for 10-15 minutes.
  3. Peel back the husk and remove corn silt. Place directly over hot side of grill to char, 4-5 minutes rotating as necessary.
  4. Remove husk end from each ear or corn and use a knife to cut off the corn into a large bowl.
  5. Combine Sour Cream and Cream cheese until smooth.
  6. Add cream cheese mixture, onion, bell pepper, bacon, jalapeño, and cheddar cheese. Fold ingredients into corn and season with Killer Hogs The AP Rub or salt and pepper to taste.
  7. Garnish with sliced jalapeño and green onion.

Malcom Reed
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Grilled Corn Salad

Comments 4

  1. Malcom,

    I love your website and I appreciate you sharing your recipes and success with everyone. I want to ask if using plastic oven baking bags can be used to wrap meats instead of foil? I normally use foil but for larger items such as pork butts, it can be more difficult to get a good seal, or at least for a novice like me. I appreciate your feedback. Happy Grillin’!

    1. Post
      Author

      Yeah – that will work for storing meat in the fridge for a short time. Same as using ziplock bags. For freezing meat, I suggest vacuum sealing it or wrapping it in the wax-backed butcher paper.

  2. All I can say is thank you……thank you……….and THANK YOU !!!!!!!

    You got it going on, brother.

    Every single one of your recipes that I’ve tried is on point and an instant family favorite. I can’t tell you how much I appreciate your sharing this with us.

    Your rubs are stellar, too.

    I was in a local grilling supply store lately and bought some of your rib rub and the guy at the counter asked if I’d tried your A.P. rub. I hadn’t….and went on to add a bottle that day.

    I’ve always made killer guac…..but now, with your A.P. rub in it it’s Killer Hogs Guac Goodness !!!!!

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