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Ultimate Grilled Corn Salad

This layered salad is reminiscent of the classic seven-layer dip. Sweet and smoky grilled corn is layered with beans, diced tomatoes and onion slices, before being topped with crispy bacon and shredded cheese. As part of a Tex-Mex feast, it has no rival.

Serves 12
Ready in 30 mins
Prep time 20 mins
Cooking time 10 mins
307 calories per serving


> 5 ears of corn, husks and silks removed
> 1 pkg ( 5 oz.) baby spinach
> 2 can ( 15 oz. each) black beans, rinsed and drained *
> 3 tomatoes, seeded and diced
> 1 small red onion, thinly sliced
> 1 cup chipotle ranch dressing
> 1 1/2 cup shredded Mexican-style cheese blend ( 6 oz.)
> 6 slice bacon, cooked and crumbled
> Fresh cilantro (optional)


Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F-400°F). Grill corn, uncovered, 10-12 minutes or until tender, turning frequently. Transfer corn to a cutting board; let cool. When cool enough to handle, cut kernels from cob and place on a plate. Set aside.
Place spinach in the bottom of a large glass serving bowl. Layer evenly with beans, corn kernels, diced tomatoes and onion slices. Drizzle dressing evenly over top. Sprinkle with cheese, bacon and (if desired) cilantro, and serve.


*Dry drained beans on paper towels to keep them from discoloring the dressing.
If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free

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