Last Updated on October 16, 2023 by Carne Diem
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Jump to RecipeEver since I was a kid, I have always loved sweet corn. I still remember going to the roadside stands each summer and buying sweet corn which my dad would cook on the grill. This summer corn salad with sweet corn and goat cheese has become one of our favorite BBQ side dishes. Sweet corn is cooked on a hot griddle or flat top then mixed with sautéed onions and peppers and a flavorful dressing and goat cheese.
Table of contents
Making the Grilled Corn and Goat Cheese Salad
Gather and prep your ingredients
To make the Grilled Corn and Goat Cheese Salad you will need about 4 ears of sweet corn, goat cheese, lime juice, red onion, and red bell pepper. You will also need garlic power, paprika, black pepper, cumin, salt and pepper.
Finely dice the red onion and red bell pepper and set aside. Shuck the sweet corn and rinse.
Prepare the dressing for the sweet corn salad
To make the dressing for the grilled corn and goat cheese salad, combine the mayonnaise, sour cream, lime juice, paprika, garlic powder, cumin, salt, and pepper in a bowl. Mix well to combine, then set aside.
Cooking the grilled sweet corn on your BBQ grill
Preheat your griddle or cast-iron pan to medium high heat, about 400 degrees. Once the grill is heated add a couple tablespoons of cooking oil to the griddle. Grill the corn cobs on the flat top, turning every few minutes. Cook for about 10-15 minutes, until the kernels are tender and hot.
Any griddle or flat top can be used for this recipe, such as a Blackstone or even a large cast-iron pan. For this recipe we used our Cooking Steel griddle on our Big Green Egg.
Remove the corn from the grill and set aside. Sauté the onion and bell pepper for a few minutes, until softened, then remove to a bowl. Once the corn has cooled enough to handle, cut the corn kernels off of the cob and add to the bowl with the peppers and onion. Mix to combine.
Toss the mixture back onto the griddle or cast-iron pan for a couple minutes to warm back through, then remove and add to the bowl with the mayonnaise/sour cream dressing.
Serving the Grilled Corn and Goat Cheese Salad
Mix well to combine. Stir in the crumbled goat cheese and serve warm. This warm Grilled Corn and Goat Cheese Salad goes great as part of your summer barbeque and with grilled meats like our Spicy Double Smash Burger on Texas Toast, Beef Short Rib Burnt Ends, Beef Tallow and Herb Crusted Prime Rib, and Australian Sausage Sizzle with Homemade Ketchup.
More great BBQ side dishes and appetizers
Looking for more great sides and appetizers to go with your grilled meats? Check out some of our personal favorites:
- Fried Mashed Potato Cakes with Herbes de Provence Butter
- Fire Roasted Tomato Soup
- Smoked Jalapeno Twice Baked Potatoes
- Cheesy Jalapeno Grits
- Jalapeno Coleslaw With Bacon Aioli
- Smoky Hatch Mac and Cheese
- Spanish Inspired Pasta Salad
- Smoked Taco Dip
Frequently Asked Questions
Sweet corn is a warm weather crop and you will start to see it pop up at roadside stands and Farmer's Markets in early summer. Peak sweet corn season is July through September.
Once the dressing has been added the corn should be kept in the refrigerator and used within 3 days.
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📖 Recipe
Grilled Corn and Goat Cheese Salad
Equipment
- Griddle or Flat Top
- Grill
Ingredients
- 4 cobs of sweet corn husks removed and rinsed
- ½ red bell pepper diced
- ¼ cup diced red onion
- ¼ cup mayonnaise
- ¼ cup sour cream
- 4 Ounces Goat Cheese
- 1 tablespoon lime juice
- ½ teaspoon sweet paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your griddle or flat top grill to medium high heat, about 400 degrees.
- While the griddle is preheating, combine the mayonnaise, sour cream, lime juice, paprika, garlic powder, cumin, salt, and pepper in a bowl.
- Once the grill is heated add a couple tablespoons of cooking oil to the griddle. Grill the corn cobs on the Cooking Steel, turning every few minutes. Cook for about 10-15 minutes, until the kernels are tender and hot.
- Remove the corn from the grill and set aside. Sauté the onion and bell pepper for a few minutes, until softened, then remove to a bowl.
- Once the corn has cooled enough to handle, cut the corn kernels off of the cob and add to the bowl with the peppers and onion. Mix to combine.
- Toss the mixture back onto the griddle for a couple minutes to warm back through, then remove and add to the bowl with the mayonnaise/sour cream dressing. Mix well to combine. Stir in the crumbled goat cheese and serve warm.
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