Grilled Corn Salad Cups

The first time I made these Grilled Corn Salad Cups, it was for our annual summer block party. I was looking for something vibrant, easy to eat while mingling, and bursting with seasonal flavors. Honestly, I was a little nervous – would people go for a salad in a cup? Let me tell you, they weren’t just a hit; they were a sensation! The smoky char of the grilled corn, the sweet pop of kernels, the creamy, tangy dressing, all nestled in a crispy, convenient cup… it was a symphony of textures and tastes. My kids, who usually shy away from anything with “salad” in its name, were grabbing them two at a time. My neighbor, Linda, who fancies herself a bit of a foodie, cornered me for the recipe before the night was even over. Since then, these little cups of sunshine have become a staple at every family gathering, BBQ, and potluck. They’re incredibly versatile, surprisingly easy to make, and always, always disappear in a flash. They’re more than just a recipe; they’re a memory-maker, a conversation starter, and a guaranteed crowd-pleaser. If you’re looking to elevate your appetizer game or find a side dish that truly shines, look no further. This Grilled Corn Salad Cups recipe is your ticket to deliciousness.

Ingredients

Here’s what you’ll need to create these delightful Grilled Corn Salad Cups:

• Fresh Corn on the Cob: 4 large ears, husks and silk removed. The star of the show, fresh corn provides a sweet, milky flavor that intensifies beautifully when grilled.
• Olive Oil: 2 tablespoons, plus extra for brushing. For grilling the corn and adding richness to the dressing.
• Red Bell Pepper: 1 medium, finely diced. Adds a sweet crunch and a vibrant splash of color.
• Red Onion: ½ small, finely diced. Offers a mild, zesty bite that complements the sweetness of the corn.
• Jalapeño Pepper: 1 small, finely minced (seeds removed for less heat, optional). Introduces a subtle kick of spice.
• Fresh Cilantro: ½ cup, chopped. Brings a fresh, herbaceous note essential to the salad’s flavor profile.
• Cotija Cheese: ½ cup, crumbled. A salty, crumbly Mexican cheese that adds a distinctive tangy flavor; feta can be a substitute.
• Mayonnaise: ¼ cup. Forms the creamy base of the dressing.
• Sour Cream or Greek Yogurt: ¼ cup. Adds tanginess and creaminess to the dressing; Greek yogurt offers a lighter option.
• Lime Juice: 2 tablespoons, freshly squeezed. Provides essential acidity and brightness.
• Chili Powder: 1 teaspoon. Adds a warm, smoky depth of flavor.
• Smoked Paprika: ½ teaspoon. Contributes a subtle smoky flavor and rich color.
• Garlic Powder: ½ teaspoon. For a hint of savory garlic flavor.
• Salt: ½ teaspoon, or to taste. Enhances all the flavors.
• Black Pepper: ¼ teaspoon, or to taste. Adds a touch of spice.
• Phyllo Shells or Wonton Wrappers: 24-30 small, pre-baked phyllo shells, or wonton wrappers baked into cup shapes. These serve as the crispy, edible vessels for the salad. (If using wonton wrappers, you’ll need a mini muffin tin).

Instructions

Follow these steps to assemble your delicious Grilled Corn Salad Cups:

1. Prepare the Corn:
* Preheat your grill to medium-high heat (around 400-450°F or 200-230°C).
* Brush the shucked corn cobs lightly with olive oil. This prevents sticking and helps achieve nice char marks.
* Place the corn directly on the grill grates.

2. Grill the Corn:
* Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are tender and lightly charred in spots. You’re looking for a mix of golden yellow and nicely browned bits. The charring adds a wonderful smoky flavor.
* Once grilled, remove the corn from the grill and set it aside to cool down enough to handle. This usually takes about 10-15 minutes.

3. Prepare the Wonton Cups (if not using pre-made phyllo shells):
* If using wonton wrappers, preheat your oven to 375°F (190°C).
* Lightly press each wonton wrapper into a mini muffin tin cup, allowing the corners to stick up.
* Bake for 5-8 minutes, or until the edges are golden brown and crispy. Keep a close eye on them as they can burn quickly.
* Remove from the oven and let them cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely.

4. Cut the Corn Kernels:
* Once the grilled corn is cool enough to handle, stand each cob on its end on a cutting board (or use a bundt pan, placing the tip of the cob in the center hole to catch the kernels).
* Using a sharp knife, carefully cut downwards along the cob to remove the kernels. Try to get whole kernels rather than cutting too deep into the cob. Repeat for all cobs. You should have about 3-4 cups of grilled corn kernels.

5. Prepare the Salad Vegetables:
* In a large mixing bowl, combine the grilled corn kernels, finely diced red bell pepper, finely diced red onion, and minced jalapeño (if using).

6. Make the Dressing:
* In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), freshly squeezed lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
* Taste the dressing and adjust seasonings if necessary. You might want more salt, lime juice, or chili powder depending on your preference.

7. Combine the Salad:
* Pour the dressing over the corn and vegetable mixture in the large bowl.
* Add the chopped fresh cilantro and crumbled cotija cheese.
* Gently toss everything together until the corn and vegetables are evenly coated with the dressing and the cilantro and cheese are well distributed. Be careful not to overmix, as this can make the salad less vibrant.

8. Chill (Recommended):
* For the best flavor, cover the bowl with plastic wrap and refrigerate the corn salad for at least 30 minutes. This allows the flavors to meld together beautifully. If you’re short on time, you can serve it immediately, but chilling enhances it.

9. Assemble the Cups:
* Just before serving, spoon the chilled grilled corn salad mixture into the pre-baked phyllo shells or crispy wonton cups. Be generous with the filling, but avoid overfilling to prevent spillage.
* Garnish with a little extra crumbled cotija cheese, a sprinkle of chili powder, or a tiny cilantro sprig for an attractive presentation, if desired.

10. Serve Immediately:
* Serve the Grilled Corn Salad Cups immediately for the best texture, as the cups will be at their crispiest. Enjoy the burst of smoky, sweet, tangy, and creamy flavors!

Nutrition Facts

• Servings: This recipe yields approximately 24-30 salad cups, serving 8-10 people as an appetizer.
• Calories per serving (approx. 3 cups): Around 180-220 calories.
  • This is an estimate and can vary based on the exact size of the cups and specific ingredients used.
• Protein: Approximately 4g.
  • Sourced mainly from the corn, cotija cheese, and Greek yogurt/sour cream, contributing to satiety.
• Fat: Approximately 12g.
  • Primarily from the mayonnaise, olive oil, and cotija cheese; includes healthy unsaturated fats from olive oil.
• Carbohydrates: Approximately 15g.
  • Mainly from the corn (a good source of fiber) and the phyllo/wonton cups.
• Fiber: Approximately 2g.
  • Corn and vegetables contribute to the fiber content, aiding in digestion.

Preparation Time

• Prep Time: 25-30 minutes. This includes shucking the corn, chopping the vegetables, and preparing the dressing.
• Grilling Time: 10-15 minutes for the corn.
• Cooling Time (Corn): 10-15 minutes.
• Baking Time (Wonton Cups, if using): 5-8 minutes.
• Chilling Time (Salad): 30 minutes (recommended, but optional).
• Assembly Time: 10-15 minutes.
• Total Time (excluding chilling): Approximately 60-80 minutes. The active work is spread out, making it manageable. If using pre-made phyllo shells and skipping the chilling, total time can be closer to 50-60 minutes.

How to Serve

These Grilled Corn Salad Cups are wonderfully versatile. Here are some inspiring ways to serve them:

• As a Standout Appetizer:
  • Arrange them artfully on a platter for parties, gatherings, or holiday events. Their bite-sized nature makes them perfect for mingling.
  • Garnish with a tiny sprig of cilantro or a dusting of smoked paprika for an elegant touch.
• Perfect for BBQs and Picnics:
  • Their individual portions make them ideal for outdoor dining. No serving spoons needed!
  • Keep the salad chilled and assemble the cups just before serving to maintain crispness. Transport the salad and cups separately.
• A Refreshing Side Dish:
  • Serve alongside grilled meats like chicken, steak, or fish.
  • Pair them with tacos, enchiladas, or other Mexican-inspired main courses.
• Light Lunch or Snack:
  • Enjoy a few cups for a satisfying and flavorful light lunch or a healthy afternoon snack.
• Potluck Favorite:
  • They are always a crowd-pleaser at potlucks. Consider bringing the components separately and assembling them on-site if there’s a delay before serving.
• Buffet Table Star:
  • Add them to a buffet spread; their vibrant colors will brighten up any table.
  • You can also provide small spoons if guests prefer to eat the salad directly from small bowls, with the crispy cups offered on the side as dippers.
• Deconstructed Option:
  • Serve the grilled corn salad in a large bowl with a side of tortilla chips, toasted pita bread, or the baked wonton cups for a more casual, dip-style presentation.
• Interactive Salad Bar:
  • For a fun twist, set up a mini “salad cup bar” where guests can fill their own phyllo or wonton cups with the corn salad and add extra toppings like more cheese, a different hot sauce, or diced avocado.

Additional Tips

Enhance your Grilled Corn Salad Cups experience with these eight helpful tips:

1. Choose the Best Corn: Always opt for fresh, sweet corn, especially during peak season (summer months). Look for ears with bright green, moist husks and plump, milky kernels. The fresher the corn, the sweeter and more flavorful your salad will be.
2. Don’t Fear the Char: When grilling the corn, aim for some nice char marks. This isn’t about burning the corn, but rather about developing those deep, smoky flavors that are characteristic of grilled corn and elevate the salad significantly.
3. Cool Corn Completely for Easy Cutting: Let the grilled corn cool down sufficiently before attempting to cut the kernels off the cob. This makes it safer to handle and helps the kernels come off more cleanly.
4. Dice Vegetables Uniformly: Take the time to finely and uniformly dice the red bell pepper and red onion. This ensures that every bite has a balanced mix of flavors and textures, and it also makes the salad look more appealing in the small cups.
5. Adjust Spice Level: The jalapeño adds a lovely kick. If you prefer a milder salad, remove all seeds and membranes from the jalapeño. For more heat, leave some seeds in or add a pinch of cayenne pepper to the dressing. You can also omit the jalapeño entirely if serving to a spice-sensitive crowd.
6. Fresh Lime Juice is Key: While bottled lime juice is convenient, fresh-squeezed lime juice makes a world of difference in the dressing. It offers a brighter, more vibrant citrusy flavor that truly lifts the entire salad.
7. Assemble Just Before Serving: To ensure the phyllo or wonton cups remain wonderfully crispy, fill them with the corn salad as close to serving time as possible. If assembled too far in advance, the moisture from the salad can make the cups soggy.
8. Get Creative with Cheese: While cotija cheese is traditional and delicious, feel free to experiment. Crumbled feta offers a similar salty tang, or for a milder option, try queso fresco. A finely shredded sharp cheddar could also offer an interesting twist.

FAQ Section

Here are answers to some frequently asked questions about Grilled Corn Salad Cups:

1. Can I make the corn salad ahead of time?
* Yes, absolutely! The corn salad itself can be made up to 24 hours in advance. Prepare the salad mixture as directed, cover it tightly, and store it in the refrigerator. This actually allows the flavors to meld and deepen. Just remember to fill the cups right before serving to keep them crisp.

2. What can I use instead of phyllo shells or wonton wrappers?
* If you can’t find phyllo shells or don’t want to make wonton cups, you have a few options. You can serve the salad in small lettuce cups (like butter lettuce or endive leaves) for a gluten-free, fresh alternative. Scoop-style tortilla chips also work wonderfully for a more casual, dippable version. Small baked potato skins could also be an interesting vessel.

3. How do I prevent the cups from getting soggy?
* The best way is to assemble the cups just before serving. If you need to transport them, carry the salad and the empty cups separately and fill them on location. You can also try lightly brushing the inside of baked wonton cups with a tiny bit of melted butter or oil and baking them for an extra minute to create a slight barrier, but immediate assembly is the most foolproof method.

4. Is this recipe gluten-free?
* The corn salad itself is naturally gluten-free. However, standard phyllo shells and wonton wrappers are made with wheat flour and are not gluten-free. To make the entire dish gluten-free, serve the salad in gluten-free cups (some brands make them), lettuce cups, or with gluten-free tortilla chips.

5. Can I use frozen or canned corn instead of fresh grilled corn?
* While fresh grilled corn provides the best smoky flavor and texture, you can use frozen corn in a pinch. Thaw it and then char it in a hot skillet (cast iron works well) with a little oil until you get some browning. Canned corn can also be used if drained and rinsed well, and then similarly charred, but its texture and flavor will be different from fresh or frozen. The grilling step is crucial for the signature smoky taste.

6. How should I store leftover Grilled Corn Salad Cups?
* It’s best to store leftover salad and cups separately. The corn salad can be kept in an airtight container in the refrigerator for up to 2-3 days. The crispy cups should be stored in an airtight container at room temperature to maintain their crispness. If you have leftover filled cups, they will likely become soggy but will still be edible for a day if refrigerated.

7. Can I make this salad spicy?
* Definitely! To increase the heat, you can leave the seeds in the jalapeño, add more jalapeño, or incorporate a pinch of cayenne pepper or a dash of your favorite hot sauce into the dressing. You could also add a finely diced serrano pepper for an extra kick. Always taste and adjust to your preferred spice level.

8. What other vegetables can I add to the salad?
* This salad is quite versatile! Feel free to add other finely diced vegetables like cucumber (seeds removed for less moisture), diced avocado (add just before serving to prevent browning), black beans (rinsed and drained), or even some finely chopped zucchini. Just ensure they are diced small enough to fit well within the cups and complement the existing flavors.

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