Grilled Corn Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes


  • 6 ears freshly shucked corn
  • 1 green pepper, diced
  • 2 Roma (plum) tomatoes, diced
  • 1/4 cup diced red onion
  • 1/2 bunch fresh cilantro, chopped, or more to taste
  • 2 teaspoons olive oil, or to taste
  • salt and ground black pepper to taste


  • Preheat an outdoor grill for medium heat; lightly oil the grate.
  • Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
  • Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.
Green Rice with Green Chiles #MexicanDishes #MexicanFoodRecipes #MexicanBuffet #MexicanCooking #ComidaTexMex #GreenChiliRecipes #GreenChiliRiceRecipe #FiestaRiceRecipe #PlatSimple

Truck-Stop Buttermilk Pancakes

Green Rice with Green Chiles