Wayne's Weekend: Grilled Sweet Corn Salad

Create a fresh summer salad with corn, peppers, onions, cilantro and a creamy Dijon vinaigrette.

Sweet corn is everywhere this time of year and always a tasty treat for summer.  Since summer is also grilling season, I wanted to combine the smokey flavor of grilled corn into a salad.  I mentioned this to my friend, Joey Chiappetta, and he shared this great recipe with me.  As you'll see, it's easy to prepare and uses a limited number of ingredients.  Add a grilled pork tenderloin, marinated in my special grilling spice, and you'll have a great summer meal.  All that's missing are the margaritas!

Grilled Sweet Corn Salad
courtesy of Joey Chiappetta
serves 4-6


6 ears Fresh Sweet Corn, husked
1/2 Red Pepper, diced small
1/2 Green Pepper, diced small
1/2 Red Onion, diced small
1/2 bunch Fresh Cilantro, finely chopped
1/2 tsp Salt
1/2 tsp Pepper
1 tbl Dijon Mustard
2 Limes
2 tbl Extra Light Olive Oil, or Canola Oil
A few extra Cilantro Leaves, for garnish


Prepare your grill.  When grill is hot, grill corn until just charred and slightly tender.  Don't overcook the corn because you want the crunch to be a part of the flavor of the finished salad.  Remove the corn from the grill and set aside for 15 minutes to cool.  Meanwhile, place red pepper, green pepper, onion and cilantro in a large bowl.  Remove corn from the cob with a sharp knife and add to the vegetables. 

Separately, cut limes in half.  Slice one of the halves into thin slices for garnish.  Juice the remaining limes into a medium sized bowl.  Add Dijon mustard.  Whisk the mustard and lime juice together and, while continuing to whisk, slowly drizzle olive oil into the bowl.  Whisk until fully emulsified.  Pour the dressing into the corn mixture and gently stir to combine.  Season with salt and pepper, transfer to a large serving bowl, and garnish with a few sprigs of cilantro and lime slices. 

Grilled Pork Tenderloin


1 med Pork Tenderloin, about 1.5 oz size
2 tbl Wayne's Pork Grilling Spice Mix, recipe below


Rinse the tenderloin in cold water and pat dry with paper towels.  Trim away any excess fat.  Generously rub the grilling spice mix into the tenderloin and then transfer it to a sealable plastic bag.  Remove as much air as possible and then seal the bag.  Refrigerate for 1 to 3 hours (or as long as overnight if you have the time).  Remove the tenderloin and let it rest for 30 minutes before grilling.  Prepare your grill to a medium high heat and grill the tenderloin until the internal temperature reaches 150 degrees F.  Grills vary greatly so it's difficult to give a total cooking time.  An instant read thermometer is a great tool to have on hand.  Remove the tenderloin from the grill and let it rest for 10 minutes before thinly slicing and serving.

"Squealer Spice Mix"

Wayne's Pork Grilling Spice Mix


5 1/2 tsp Paprika

3 1/2 tsp Black Pepper

1/2 tsp Red Pepper Flakes

1 1/2 tsp Cumin

1 1/2 tsp Oregano

1 tsp Salt

1 1/2 tsp Garlic Powder

1 1/2 tsp Onion Powder

1 tsp Cayenne Pepper
2 1/2 tsp Brown Sugar

Mix ingredients together and either grind in spice grinder or in a mortar and pestle.  Store in an airtight container.  I will often use tablespoons instead of teaspoons to make a large amount of this spice for use throughout the grilling season.

If you have any comments or questions, please send me an email at wayne@waynesweekend.com or follow me on Facebook or Twitter.

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