Grilled Corn Salad with Jalapeño

Grilled Corn Salad

In California you’ll regularly find a version of grilled corn that has its origins in Mexico, where street vendors called Eloteros walk the open air markets selling freshly grilled corn still in the husk. This type of food is affectionately referred to as “antojitos” or little cravings. Each cob is adorned with a variety savory of toppings each upping the umami factor more than the last.

I can remember as a child, walking down the arcade way at the Los Angeles county fair, recognizing the sweet aroma of grilled corn before giant iron grills came into view. Every time we grill corn at home and that summery fragrance fills the air, I’m transported right back to that moment.

Inspired by the Mexican original, our recipe for Grilled Corn Salad with Jalapeño is topped with savory ingredients like apple cider vinegar, cilantro, fresh feta and black pepper.

As always, if cilantro is not your thing simply omit that ingredient from the recipe.

Tip: Any type of cooking vinegar can be substituted, like sherry or red wine vinegar. All will give this recipe the tang of the original.

gilled corn salad
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Grilled Corn and Jalapeno Salad

It is a perfect side dish for any barbecue. Apple cider vinegar acts like a "secret ingredient" that makes it really memorable. Any type of cooking vinegar can be substituted, like sherry or red wine vinegar.

Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 192 kcal
Author Beachbody

Ingredients

  • 4 ears of corn husks removed
  • 1 Tbsp. + 1 tsp. olive oil divided use
  • 1 medium jalapeño
  • 1/4 medium red onion, chopped
  • 1/4 cup crumbled feta cheese
  • 1/4 cup fresh cilantro chopped
  • 1 Tbsp. apple cider vinegar
  • Sea salt and ground black pepper to taste (optional)

Instructions

  1. Preheat grill to medium.

  2. Bring large pot of water to boil; add corn. When water returns to a boil, remove corn.

  3. Brush corn with 1 tsp. oil. Place corn and jalapeño on grill, turning frequently, for about 4 minutes, or until corn kernels are lightly browned and jalapeño is browned but not charred. Remove from grill.

  4. When corn is cool enough to handle, slice kernels off the cob; place kernels in a medium serving bowl, discard cob.

  5. Slice jalapeno in half, discard seeds, and finely chop.

  6. Add jalapeno, onion, cheese, cilantro, remaining 1 Tbsp. oil, vinegar, salt (if desired), and pepper (if desired) to corn; toss gently to blend.

Nutritional Information (per serving):
Calories: 192
Total Fat: 7 g
Saturated Fat: 2 g
Cholesterol: 8 mg
Sodium: 183 mg
Carbohydrates: 31 g
Fiber: 4 g
Sugar: 6 g
Protein: 6 g

P90X/P90X2 Portions
½ Fat
½ Grain Carb
½ Vegetable

P90X3 Portions
2 Carb
1 Fat

Body Beast Portions
1½ Starch
1 Vegetable
1 Fat

Portion Fix Containers
1 Yellow
½ Blue
1 tsp.

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