Mix the corn, onion, bell peppers, jalapeno and cheese in a large bowl. We’re Megan and Michael and we love cooking outdoors! We started Fresh Off The Grid as a place to share our favorite camping and backpacking recipes. Our goal is to make it easy for you to enjoy great food in the great outdoors. If you’re making your corn salad ahead of time, hold off on adding the more perishable and/or delicate items. This corn salad is bright, fun, and vibrant—just like sunny a summer’s day!

In a large skillet set to high heat, add olive oil. Stir in corn and cook for 5-6 minutes, or until the corn begins to char slightly. Alternately, you can place the corn in an ovensafe dish under your oven broiler and stir every 4 minutes, until corn is charred through. To prep to make sweet corn salad, cook your frozen cool and allow it to cool. Saute – Heat a pan with 1 tablespoon of oil.

Stir frequently with a spatula until you achieve light browning. Wait until right before serving to add the dressing! Otherwise the salt from the dressing will cause a lot of your fresh produce to start dumping water.

Chipotle Chili Powder – This gives a nice little bit of heat and a slightly smoky flavor. It’s similar to a Mexican Corn Salad with a few different ingredients. After the first bite you’ll see why it’s called Crack Corn Salad!

You can leave some bacon out to sprinkle on right before serving if you want. Corn salad is a great side dish for beef, pork, chicken and more. I love to serve this corn salad with steak, chicken, or even pork chops off the grill. You can also use canned corn to prepare this recipe. Drain and rinse the corn before adding to recipe.

This salad stores really well in the fridge when placed in an airtight container. It will keep for up to 3-4 days when properly stored and chilled. Grilling is a quintessential summer activity, and this did sza get surgery Recipe is the perfect way to take advantage of that delicious smoky flavor. If you happen to have corn leftover just store the salad in an airtight container.

This shortens the shelf life of the corn, causing it to dry out. Can I mix everything the day before, EXCEPT the Fritos. You don’t have to add all of the crushed Fritos. Just add until desired consistency.

Toss corn withbacon, onion, tomato, jalapeño and Creamy Ranch. I used shredded cheddar but feel free to use any type of cheese you want. For the jalapeno you can de-seed the pepper to reduce the heat. Or leave the jalapeno out if you do not like spice. This was such a fun recipe to make.

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