Mexican Broiled Corn Salad Recipe

Name: Mexican Broiled Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears fresh corn, shucked; 1 medium onion, cut into 1/2-inch-thick slices; 2 red bell peppers; 1 tablespoon chopped fresh oregano; 1/2 teaspoon kosher salt, divided; 1 cup grape tomatoes, halved; 1 cup thinly sliced radishes; 3 1/2 tablespoons extra-virgin olive oil, divided; 2 tablespoons chopped fresh cilantro; 5 tablespoons pumpkinseed kernels, toasted and divided; 1 tablespoon chopped jalapeno pepper; 2 tablespoons fresh lime juice; 1 tablespoon honey; 1 teaspoon ground ancho chile powder; 1/4 teaspoon ground cumin; 2 garlic cloves, crushed; 2.5 ounces cotija cheese, crumbled (about 2/3 cup)

Servings: persons

4 ears fresh corn, shucked
1 medium onion, cut into 1/2-inch-thick slices
2 red bell peppers
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt, divided
1 cup grape tomatoes, halved
1 cup thinly sliced radishes
3 1/2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh cilantro
5 tablespoons pumpkinseed kernels, toasted and divided
1 tablespoon chopped jalapeno pepper
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon ground ancho chile powder
1/4 teaspoon ground cumin
2 garlic cloves, crushed
2.5 ounces cotija cheese, crumbled (about 2/3 cup)

1
Preheat broiler to high.
2
Place corn and onion on a foil-lined baking sheet. Broil 4 inches from heat for 15 minutes, turning occasionally. Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on baking sheet with corn and onion. Broil an additional 13 minutes or until all vegetables are charred in spots, turning corn and onion occasionally (do not turn bell peppers). Place bell peppers in a paper bag. Fold to close tightly; let stand 10 minutes. Peel and coarsely chop peppers. Cut kernels from ears of corn. Coarsely chop onion. Place bell peppers, corn, onion, oregano, and 1/8 teaspoon salt in a medium bowl; toss gently.
3
Combine 1/8 teaspoon salt, tomatoes, radishes, 1 1/2 teaspoons oil, and cilantro in a medium bowl; toss to coat.
4
Place 2 tablespoons pumpkinseeds in a mini food processor; process until finely ground. Add remaining 1/4 teaspoon salt, remaining 3 tablespoons oil, jalapeno, and the next 5 ingredients (through garlic); process until smooth.
5
Place 1/2 cup corn mixture in each of 8 shallow bowls, and top each serving with about 2 tablespoons tomato mixture, about 1 tablespoon dressing, about 1 1/2 tablespoons cheese, and about 1 teaspoon pumpkinseeds.
6
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401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 ears fresh corn, shucked, 1 medium onion, cut into 1/2-inch-thick slices, 2 red bell peppers, 1 tablespoon chopped fresh oregano, and more.

Yes, Mexican Broiled Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mexican Broiled Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions