Grilled Corn Salad RecipeAll 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. 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 the GrillGrates (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). 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. Print
Grilled Corn Salad Recipe
- 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 Seasoning (or simply use Salt and Black Pepper to taste)
- Prepare charcoal grill set up for 2 zone fire.
- Place corn in husk on indirect side of grill for 10-15 minutes.
- Peel back the husk and remove corn silt. Place directly over hot side of grill to char, 4-5 minutes rotating as necessary.
- Remove husk end from each ear or corn and use a knife to cut off the corn into a large bowl.
- Combine Sour Cream and Cream cheese until smooth.
- Add cream cheese mixture, onion, bell pepper, bacon, jalapeño, and cheddar cheese. Fold ingredients into corn and season with Killer Hogs The AP Seasoning or salt and pepper to taste.
- Garnish with sliced jalapeño and green onion.
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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’!
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.
Malcolm, in your YouTube videos, why not use a Weber Kettle once in awhile.
I enjoy all your videos but can’t relate what you are doing on a BGE, or a drum smoker etc., with my Weber Kettle, or my Mes 30 smoker. I just don’t have as many different types of smokers as you do, but there are many more guys and gals that have just Kettles.
Thanks in advance for all you do to help us common folk.
Outstanding Malcom, this will be a family favorite for years!
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 !!!!!
We made a batch of this salad yesterday and it was awesome! This is a keeper recipe for sure. Thanks for everything on your website and for sharing these awesome recipes.
I have made this 3 times to rave reviews! Many requests for the recipe.
I assume this is best served chilled as it is a salad?? Thanks for all your awesome recipes!!
Excellent! Did this and the Firecracker chicken tonight and everyone loved it!