Grilled Mexican Street Corn Salad

A delightful summer salad full of grilled veggies

You might have noticed by now that I love to grill. This salad is a mix of grilled corn, grilled zucchini, and grilled bell peppers tossed with tomatoes, diced red onion, and cilantro with a light cumin lime dressing. It would also be fantastic with avocado and cotija cheese.

Backyard Taco Night | Dinner Al Fresco Ideas

Mexican Street Corn Salad | The Rose Table
Veggies on the grill
Mexican Street Corn Salad | The Rose Table
Slightly charred corn

Backyard Taco Night | Dinner Al Fresco Ideas

Update 10/19/21: read about my backyard taco night!

I grilled my veggies up the day before and made the salad the morning of my Cinco de Mayo party.  Save the tomatoes to toss in right before you serve though. Refrigeration just kills the flavor of tomatoes. I will definitely be making this salad all summer long!

Mexican Street Corn Salad | The Rose Table
Mexican Street Corn Salad
5 ears sweet corn, husks removed
3 medium zucchini, ends removed and sliced in half
2 bell peppers, cored and cut in half
1/2 cup diced red onion
4 large tomatoes (or 1 cup cherry tomatoes), cut into pieces
1/2 cup fresh cilantro
Optional: avocado chunks, cotija cheese

  1. Rub corn, zucchini, and bell peppers with olive oil. Heat a grill to medium-high heat and grill veggies over direct heat until zucchini and peppers are tender and corn is slightly charred.
  2. Remove from heat, let cool slightly, and cut zucchini and sweet pepper into chunks. Cut corn off of cob and toss with red onions, fresh cilantro, and dressing. Chill salad until ready to serve, then add chopped tomatoes.

Cumin Lime Dressing
1/4 cup freshly squeezed lime juice
1/4 cup olive oil
2 Tbsp fresh cilantro
1 tsp cumin
1 tsp red wine vinegar
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper

  1. Whisk all ingredients together.


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  1. Pingback: Cinco de Mayo

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