We rarely publish “salad” recipes but when we do they involve awesome ingredients like corn, cheese, and bacon! Pay attention because this roasted corn salad might just blow your mind when served next to your favorite grilled or smoked meat…
- 8 ears of Corn
- 10 Bacon slices
- ½ cup Red Onion, diced
- ½ cup Red Bell Pepper, diced
- 3 Jalapeño peppers, diced finely
- 1 cup shredded Cheddar cheese
- ½ cup Sour Cream
- ½ cup Cream Cheese
- 1 tsp basic BBQ rub (salt & black pepper mix works great)
Grilled Corn Recipe – Roasted Corn Salad On The Grill
For this recipe you’ll need to set up your grill for two zone cooking. This means that the charcoal will be concentrated underneath just one side of the grill. The other side will still be hot, but with a less intense, indirect heat.
Once the grill is hot and ready, place the corn (still in their husks) on the indirect side of the grill for 10-15 minutes. The husk will trap moisture inside and you’ll end up with nice and tender corn. When done, pull back the husk and grill on the direct side for 1-2 minutes just to get some of that tasty charr.
Once they are ready, pull them from the heat and let them cool down for a few minutes (they are too hot to handle at this stage!) Then remove the corn silt, and using a knife, slice off the kernels over a bowl.
Time to assemble the salad! Combine the sour cream and cream cheese into a smooth mixture. Add this mixture to the corn, then add bell pepper, diced bacon, jalapeño, and cheddar cheese. Mix everything well and season to taste.
Move the roasted corn salad to a nice bowl, and garnish with sliced jalapeño and green onion.
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