Grilled Corn and Jalapeño Salad



  • 4 ears of corn, husks removed
  • 1 Tbsp. + 1 tsp. olive oil, divided use
  • 1 medium jalapeño
  • ¼ medium red onion, chopped
  • ¼ cup crumbled feta cheese
  • ¼ cup fresh cilantro, chopped
  • 1 Tbsp. apple cider vinegar
  • Sea salt and ground black pepper (to taste; optional)


  1. Preheat grill to medium.
  2. Bring large pot of water to boil; add corn. When water returns to a boil, remove corn.
  3. Brush corn with 1 tsp. oil. Place corn and jalapeño on grill, turning frequently, for about 4 minutes, or until corn kernels are lightly browned and jalapeño is browned but not charred. Remove from grill.
  4. When corn is cool enough to handle, slice kernels off the cob; place kernels in a medium serving bowl, discard cob.
  5. Slice jalapeno in half, discard seeds, and finely chop.
  6. Add jalapeno, onion, cheese, cilantro, remaining 1 Tbsp. oil, vinegar, salt (if desired), and pepper (if desired) to corn; toss gently to blend.

Nutritional Information:

(per serving, 1/4 recipe)

  • Calories: 192
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Cholesterol: 8 mg
  • Sodium: 183 mg
  • Carbohydrate: 31 g
  • Fiber: 4 g
  • Sugar: 6 g
  • Protein: 6 g

Grilled Corn and Jalapeño Salad

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