Spicy Grilled Corn Salad

For as long as I can remember I have been going to the county fair every summer. There is nothing like eating fun foods once or twice a year that are completely unavailable the remaining part of the year. I try to “be good” in the weeks prior so I don’t feel so much guilt when I eat fried vegetables, cactus taters smothered in cheese, pizza, Hawaiian ice, lemonade with more sugar than water, funnel cakes, cheesesteaks, gyros, meatball subs, and more. You name it I probably had some of it last week.

It was great visiting my mom and catching up with her. I think we may make another trip to visit her over a long weekend to go to Knoebals Grove. If you don’t know what Knoebal’s is, do yourself a favor and Google it!  That is another place I think I have gone every year since before I was born. I cannot imagine missing it this year!

I thought I might as well give you an explanation about my miniature hiatus last week.  I was stuffing myself with unhealthy foods and loving every minute of it!

Now it’s back to living semi-healthy. I’ve got the perfect dish to get Nick and I back in the swing of things. Take a look at this Spicy Grilled Corn Salad! It is delicious, spicy and has a perfect mixture of great flavors!

Nutritional Information
Servings: about 6
Serving Size: about ½ cup
Calories: 125.6
Fat: 8.7 g
Carbohydrates: 12 g
Fiber: 1.6 g
Protein: 5.2 g
Points+: 4


Recipes Adapted from Simply Recipes

4 ears of corn, do not shuck

1 large red bell pepper

½ cup chopped cilantro

1 serrano chili pepper, seeded and minced

½ tablespoon ground cumin

½ cup feta cheese

2 tablespoons olive oil

2 tablespoons lime juice

Salt & pepper, to taste


Prepare your grill for high, direct heat

Oil the grill grates

Rub a little olive oil over the bell pepper

Place the corn {in their husks} and red bell pepper directly on the grill grates

Cover the grill.

Turn corn occasionally so that every part of the husk begins to blacken

Turn the red bell pepper occasionally until the skin has blistered up all around it

This should take about 20 minutes

Let the corn cool down for a few minutes and pull back he husks

Stand the corn husks vertically, tip facing down, in a large shallow bowl

Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob

Once the bell pepper has cooled a bit, remove the outer peel

Cut open the pepper, remove the seeds and stem then chop the bell pepper into small pieces

Place grilled kernels, chopped bell pepper, cilantro, and Serrano pepper into a large bowl

Add the cumin, olive oil, lime juice and Feta cheese

Mix gently. Season with salt and pepper to taste

Serve and Enjoy!!

This salad was K-I-L-L-E-R! I loved the spiciness of the Serrano pepper with the sweetness of the corn and tartness of the lime juice. This is the perfect side dish. Hell, I ate so much of it that it became my dinner. I could not eat more than a bite of the burger you’re going to see tomorrow!

xoxoxo Mel