It's smoky and refreshing and the perfect side dish for your next fiesta. It's street-style Mexican corn in a salad!
- 4 ears of corn, shucked
- Cooking oil
- 1 bunch scallions, chopped
- ½ red onion, diced
- 1 green, 1 red bell pepper, diced
- ¼ sour cream
- ½ packet taco seasoning
- ½ shredded cheddar cheese
- Fresh cilantro, chopped
- Salt and pepper to taste
Preheat grill to high heat, clean and oil grates. Add corn directly to grates, and grill until charred and tender, turner occasionally, about 10 minutes. Remove from heat and let cool.
Once corn is cooled, use a knife to remove kernels. Cut ends off so corn stands flat, and starting halfway down the cob, cut down the length of the corn cob as close to the core as possible.
In a large bowl, combine corn, scallions, onion, peppers, sour cream, taco seasoning, and cheese until well combined. Season with salt and pepper to taste. Toss in cilantro.
Chill and serve!
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