Food and Recipes Dish Salad Spicy Grilled Corn Salad Recipe Elote, Mexican-style street corn, inspired this tangy, smoky, slightly creamy side dish. Three jalapeños give this salad a real kick; make it milder by substituting mini sweet peppers. Serve this salad by itself at a cookout or alongside grilled flank steak and warm tortillas for an easy taco night. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on June 6, 2019 Print Share Share Tweet Pin Email Photo: Photo: Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan Active Time: 30 mins Total Time: 30 mins Yield: 8 serves Ingredients 8 large ears fresh yellow corn, husks removed 3 tablespoons mayonnaise 1 1/2 teaspoons kosher salt, divided 1/2 teaspoon black pepper, divided 1 medium-size red onion, cut into 1/2-in.-thick slices 3 large jalapeño chiles, halved lengthwise and seeds removed 2 tablespoons olive oil 1/2 cup loosely packed cilantro leaves 1/4 cup fresh lime juice (from 2 limes) Directions Preheat grill to medium-high (about 450°F). Brush corn with mayonnaise; sprinkle with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill corn, covered, turning occasionally, until charred and tender, 10 to 12 minutes. (Kernels may pop.) Brush onion and jalapeños with oil; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill onion and jalapeños, covered, turning occasionally, until charred and tender, about 5 minutes. Cut kernels from corn into a large bowl. Chop onion and jalapeños; add to corn kernels. Stir in cilantro and lime juice; serve immediately. Print