Grilled Summer Corn Salad

Summer calls for grilling, and grilling is what must be done. Whether the perfect steak (medium rare, just saying) or BBQ grilled chicken or a juicy cheese burger, every main dish deserves a great side dish. Charred vegetables from the grill make for that tasty side. One of my favorite original recipes that go with any of your summer dishes is my Grilled Corn Salad. When coming up with this recipe I wanted to make something that blended the flavors from the roasted corn that I would get from the farmers market with the Mexican street street corn (but a little lighter and healthier). I hope you enjoy this recipe as much as we do and remember to always stay hungry.


Grilled Summer Corn Salad

  • 8 ears of Corn, in the husk
  • half of a sweet onion, small diced
  • 1 wheel of Queso Fresco cheese, crumbled
  • 2 cloves of Garlic, minced
  • 2 tablespoons Extra virgin Olive Oil
  • 1/4 cup Seasoned Rice  Vinegar
  • Salt and Pepper to taste (more pepper than salt)


  1. Turn  your grill on to high and let it preheat for a few minutes. When the grill is nice and hot throw the corn on and grill until charred, turning so that each side gets equally charred. The best part of cooking in the husk is that the corn steams itself without it burning, and the charred exterior will impart its flavor on the corn.img_6069 Pull them off the grill and let them cool enough until you can handle them. Clean off the husks, making sure not to leave any of the strings behind. img_6151
  2. Slice the kernels off of the cob into a mixing bowl. Mix in the other ingredients and season with salt, pepper, and vinegar to taste.
  3. Chill in the fridge for atleast an hour before serving so that all of the flavors can meld together.

Short, simple and sweet This reclipse is so easy and so delicious. Something that makes this recipe what it is, is the seasoned rice  vinegar from Marukan.


I consider this to be the best brand when it comes to rice vinegar. Rice vinegar is made from fermenting the sugars of rice  into alcohol and then into acid. Seasoned rice vinegar is made from sake or adding sugar and salt to regular white rice vinegar. So when I say be careful with the amount of salt that you use in recipes that use seasoned rice vinegar, it’s because it already contains enough sugar and salt to pretty much be its own seasoning for the dish. Seasoned rice wine vinegar makes for a simple and usually healthier salad dressing. One of my favorites uses for this vinegar, besides the corn salad, is simply with arugula, sliced cherry tomatoes and avocado.