Name: Grilled Corn Salad with Jalapeno Dressing Recipe
Prep time: 30 min
Cook time: 22 min
Total time: 1 h 52 min
Yield: 6
Cuisine: Mexican
Ingredients: For Corn Salad:; ½ fresh pineapple; 4 fresh corn ears; 4 halloumi cheese; 1 bunch asparagus; 1 cup black beans; ½ red bell pepper; ½ small red onion; For Jalapeno Dressing:; 1 jalapeno pepper; 2 tomatoes; 1 lemon; 1 lime; 2 tbsp olive oil; 1 tbsp honey; 1 garlic clove; salt

Grilled Corn Salad with Jalapeno Dressing Recipe

How To Make Grilled Corn Salad with Jalapeno Dressing

This grilled corn salad makes the best barbecue side with its sweet pineapple, and crunchy greens tossed in a mildly spicy roasted jalapeno dressing.

Preparation: 30 minutes

Cooking: 22 minutes

Chill Time: 1 hour

Total: 1 hour 52 minutes

Serves:

Ingredients

For Corn Salad:

For Jalapeno Dressing:

Instructions

1. Preheat an outdoor grill to medium-high heat and lightly oil the grate.

1. Place the jalapeno pepper and pineapple in the hot grill, then grill, turning occasionally, for 5 to 7 minutes, until the pineapple has grill marks and the jalapeno pepper is charred. Remove from grill.

1. Place the corn and halloumi cheese on the hot grill. Cook the cheese for 1 to 3 minutes, until browned on the bottom.

1. Flip and cook for 1 to 3 minute more, until browned. Remove cheese from grill.

1. Continue cooking the corn, turning occasionally, for about 10 minutes, until roasted on all sides. Remove from grill.

1. Place the asparagus on the grill and cook for 5 to 7 minutes, until slightly charred. Remove from grill.

1. Cut the pineapple slices into quarters and remove cores. Chop the pineapple, asparagus, and halloumi cheese into bite-size pieces, then place them in a bowl.

1. Add the black beans, red bell pepper, and red onion, then toss until salad is mixed.

1. Place the corn cob in a large bowl and holding the top, slice halfway down to remove the kernels from the cob. Go all the way around the cob and turn upside down to cut the remaining kernels.

1. Repeat with remaining cobs, then add the corn to the salad.

1. Remove the stem and charred skin from jalapeno pepper, then place jalapeno in a blender. Add the tomatoes, lemon juice, lime juice, olive oil, honey, garlic, and salt, then blend until the dressing is smooth.

1. Pour the dressing over salad, then toss to combine. Refrigerate for about 1 hour until flavors blend.

1. Serve and enjoy!

Nutrition

- Calories: 334.67kcal

- Fat: 10.21g

- Saturated Fat: 3.83g

- Trans Fat: 0.00g

- Monounsaturated Fat: 4.52g

- Polyunsaturated Fat: 1.22g

- Carbohydrates: 53.03g

- Fiber: 9.69g

- Sugar: 19.00g

- Protein: 13.90g

- Cholesterol: 16.82mg

- Sodium: 746.05mg

- Calcium: 167.29mg

- Potassium: 994.39mg

- Iron: 3.48mg

- Vitamin A: 80.72µg

- Vitamin C: 72.81mg

If you're looking to add some zest to your summer cookouts, try this Grilled Corn Salad with Jalapeno Dressing Recipe and let us know how it turned out in the Recipe Sharing forum.