Grilled Corn Salad with Bacon and Jalapeno
This Grilled Corn Salad with Bacon and Jalapeno is your next potluck dish. Sweet grilled corn, smoky bacon, spicy jalapeno and a bright lime dressing.
Servings 8 servings
- 8 ears of corn, shucked
- 3 jalapenos, sliced in half
- Olive oil
- Salt and pepper
- 6 thick cut bacon slices
- 3/4 cup crumbled queso fresco
For the dressing:
- 1/3 cup olive oil
- 1 Tbsp. white vinegar
- 2 Tbsp. lime juice
- 1/4 tsp. kosher salt
- 1/4 tsp. cumin
- 1/2 Tbsp. honey
Preheat grill over medium heat. Brush the corn and jalapenos with olive oil on all sides. Season with salt and pepper.
Place corn, jalapenos and bacon on the grill. Cook the corn for 12 minutes, flipping halfway through. Cook jalapenos for 8 minutes, flipping halfway through. Cook bacon for 6-8 minutes, flipping halfway through until crispy.
While the corn is grilling, make the dressing. Add all the dressing ingredients into a jar and shake to combine. You could also whisk everything in a bowl.
Once corn, jalapenos and bacon are done remove them from the grill. Chop the bacon and jalapenos. To slice the corn off the cob, grab a large bowl and small bowl. Place the small bowl upside down inside the large bowl. Place th flat side of the corn on the small bowl and carefully slice the corn of the cob. Stir together the corn, bacon, jalapenos and queso fresco. Drizzle in half the dressing and toss to coat. Taste and add more dressing if desired.