Summer and grilled corn are synonymous. We wait all year to throw fresh-from-the-fields corn on the grill. This salad is a celebration of that anticipation, and that first smoky, juicy bite. We added cilantro, lime juice, and jalapeno for even bigger flavor, and just the right kick of spice.
2-3 ears of fresh corn
1/2 red onion, chopped
1/2 C. fresh cilantro, roughly chopped
1 jalapeno, diced
1 lime, juiced
1 tsp. chile powder
1 tsp. Head Country Championship Seasoning, High Plains Heat
First, grill the corn. Set your grill to medium-high heat. Grill corn still in their husks over direct heat, turning occasionally, until the outer leaves of the husks are evenly charred, about 20 minutes. Remove corn from the grill. Once cool enough to handle, peel back husks and remove silk. Add corn back to direct heat on the grill and cook, turning occasionally, about 1 minute per side. You’re looking to add color during this second tour on the grill. The cooking is complete, so don’t let the corn sit too long.
Remove corn from the grill. Allow to cool to room temperature. Remove husks and slice corn off the cobs. Add corn to a large bowl.
Add onion, cilantro, jalapeno, lime juice, chile powder, and Head Country Championship Seasoning. Toss to combine.
Refrigerate grilled corn salad until time to serve. This gives the flavors a chance to blend and settle. Serve with your BBQ favorites, especially BBQ chicken and ribs, and add to your list of all-time favorite nachos toppings.
