Shuck Yeah! Fire-Kissed Corn Salad With a Kick

This vibrant and zesty dish combines the smoky, charred flavor of grilled corn on the cob with a medley of hearty beans, fresh veggies, and a kick of jalapeño heat, as well as a mouthwatering dressing featuring aromatic spices and a bright citrus twist. It’s a true celebration of Southwestern cuisine. Serve as a side to Hey Grill, Hey’s Grilled Chili Lime Chicken recipe.

Southwestern Corn Salad

Serves 12 to 14


For the Salad
4 corn on the cob, husks removed
1 (15 oz) can chickpeas, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 cup fresh cilantro, loosely packed, then chopped
1 small to medium red bell pepper, diced
1 small to medium green bell pepper, diced
½ small red onion, diced
1 to 2 small jalapeno chili peppers, seeded and finely diced
1 teaspoon kosher salt
Freshly ground black pepper

For the Dressing
¼ cup extra-virgin olive oil
1 teaspoon red wine vinegar
Lime juice from 2 large limes
2 to 3 garlic cloves, finely minced
1 teaspoon ground cumin
Pinch of chili powder
1 tablespoon sugar
2 teaspoons kosher salt
Bottled hot sauce


For the Salad

Preheat the grill to medium-high heat.

Place the corn on the grill. Cover and grill the corn for about 12 minutes, turning the cobs now and then as some of the kernels char and blacken. Once the corn has charred up nicely, remove the cobs from the grill and let them cool slightly before handling them.

When you’re ready to cut the kernels off the cobs, stand one cob up inside a large bowl. Holding the narrow end of the cob, use a sharp knife and carefully cut off the kernels into the bowl.

Add the chickpeas, black beans, cilantro, red bell pepper, green bell pepper, red onion, jalapeno chili peppers, salt, and black pepper to the bowl with the corn; stir to combine.

For the Dressing

Place the olive oil, red wine vinegar, lime juice, garlic, cumin, chili powder, sugar, and salt in a bowl; whisk to combine—season with hot sauce, to taste.

Drizzle the dressing over the corn salad; stir to coat. Let the corn salad sit at room temperature for 20 minutes. Right before serving, toss again.