Grilled Corn Salad with Goat Cheese

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Corn has been on sale lately so I stocked up on ears. There’s nothing like a warm crispy ear of corn right off the grill. I pretty much grill everything I can. Fruits, veggies, meats, bread. Occasionally I’ll even grill a head of romaine lettuce. Grill everything I can is my motto.

In Texas, the fairs and festivals have grilled ears of corn that are smeared with butter, salted heavily and then rolled in a creamy cheese. Those things are like crack and are oh so good. I decided to try my best to recreate a version of it with some ears of corn that I had. I opted to remove the kernels before eating to save myself the effort of picking kernels out of my teeth afterwards. šŸ˜‰

I used olive oil instead of butter, but it still has most of the flavors of the grilled ears with the crispy, charred kernels, the spicy peppers, lime, salt, and of course the creamy goat cheese. However, it’s not quite the heart attack waiting to happen and is much better for your waistline than the fair version.

Grilled Corn Salad with Goat CheeseĀ Grilled Corn Salad with Goat Cheese

  • 4 ears of corn (approx 372g after cooking)
  • 1 medium yellow onion
  • 1/2 – 1 red jalapeno pepper
  • 1/4 cup fresh cilantro, chopped
  • 2 Tbsp olive oil
  • 2 Tbsp lime juice
  • 2 oz (56g) crumbled goat cheese
  • Salt and pepper

Preheat your grill to medium heat. Remove the kernels from one ear of corn and place in a large bowl. Slice the onion into thin slices and break apart into rings. Carefully seed the jalapeno and slice into rings. Ā Grill the remaining 3 ears of corn, onion rings, and jalapeno pepper until they begin to char and brown nicely. Remove from heat.

Add the chopped cilantro, olive oil and lime juice to the bowl with the corn kernels. Once the remaining ears have cooled enough to handle, remove the kernels and place them into the bowl with the others. Add the onion rings and jalapeno and toss to combine. Top with the crumbled goat cheese and salt and pepper to taste.

Makes 4 servings at 182 calories each – 5g protein, 21g carbs, and 11g fat.


  • If you don’t have ears of corn, you can use frozen corn kernels instead. I place the frozen kernels on a piece of tin foil and broil them under my oven’s broiler. It will take longer to char them since they are frozen, so start them firstĀ and cook most of the way before adding the onions and peppers.
  • You can use 1 Tbsp of oil if you are looking to lower the fat content. Healthy fats should be a part of every diet but I know that some of you are looking for lower fat options. It’s easily done here by cutting the oil. You can also leave out the goat cheese or use a fat free variety. I highly recommend leaving in some of the cheese because it adds a very nice creamy texture.

You can save the grilled ears of corn for the few times a year that you go to the fair or a local festival, but this salad can be made year round guilt free!

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