Grilled Corn with Cotija Cheese Salad

Grilled Corn with Cotija Cheese Salad

Kerry Rose
Corn is a classic barbecue staple. Whether it's grilled on the cob or incorporated into cornbread, it's a versatile and beloved addition to any barbecue spread.  Try turning your grilled corn into a salad which pairs well with a variety of other barbecue dishes.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Side Dish
Servings 8
Calories 100 kcal

Ingredients
  

  • 1/8 oz Fresh Parsley Chopped
  • 3/4 tsp Olive Oil
  • 1 oz red bell peppers Diced
  • 1 oz yellow onion Diced
  • 3/4 tsp Olive Oil
  • 1/8 tsp ground black pepper Ground
  • 1/8 tsp Salt Kosher
  • 1-1/4 lb Corn on Cob, Husk Removed, Fresh
  • 1/8 tsp ground black pepper Ground
  • 1/8 tsp Salt Kosher
  • 1-1/2 tsp Olive Oil
  • 1 oz cheese Queso Cotija

Instructions
 

  • Shuck corn, making sure to remove all of the silks.
  • Preheat grill. Coat corn with 1/3 quantity of oil, season with 1/2 of the salt and pepper and roast on grill until tender and browned. Turn frequently to avoid burning corn. Remove and cool.
  • Cut kernels from cob and chill.
  • In sauté pan heat 1/3 quantity of oil, add onion & pepper and sauté on high heat searing quickly until browned but not softened. Cool.
  • Combine corn, onions, peppers, parsley (including stems), onions, remaining oil, and second half of salt and pepper.
  • Place into serving bowl and garnish with grated cotija cheese.

Notes

Low food waste tips: Uses parsley stems and reserve corn cob and add to vegetable broth or soups