Street Corn Salad

3.9/5 (26 Reviews)


  • 4 ears fresh corn, husked
  • Extra-virgin olive oil, for brushing
  • 1 red bell pepper
  • 1½ tbsp mayonnaise
  • 1 garlic clove, minced
  • Zest and juice of 1 lime
  • ⅓ cup chopped scallions
  • ¼ cup crumbled Cotija, or feta cheese
  • ¼ cup finely chopped cilantro
  • ¼ tsp smoked paprika or chili powder
  • 1 jalapeño
  • ¼ tsp sea salt
  • ¼ tsp black pepper


Set the EGG for direct cooking without the convEGGtor at 400ºF/204ºC.

Brush the corn, jalapeño, and red bell pepper with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.

In a large bowl, combine the mayo, garlic, and lime zest and juice. Once the corn is cooled, slice the kernels off the corn, seed and chop the red pepper, seed and chop the jalapeño and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, and salt. Season to taste and serve immediately or chill until ready to serve.

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