Loaded Sweet Corn features grilled corn (off the cob) loaded with flavor-packed toppings. This recipe is delicious at room temperature, making it perfect for summertime meals.
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When sweet corn starts showing up at farm stands and supermarkets, it means summertime - and summertime means grilling time! I love sweet corn, and my favorite way to eat it is off the cob. I love charring the ears of corn on the grill before cutting off the kernels and adding them to recipes.
Loaded Sweet Corn
This loaded grilled corn is topped with poblanos, red peppers, pancetta, feta (or cotija cheese), and scallions. Fresh lime juice adds acidity and brightness.
The best thing about this recipe—besides its flavor bomb—is that it can be served warm, at room temperature, or cold. Room-temperature dishes are perfect for summertime meals—picnics, cookouts, outdoor parties, etc. Without a mayonnaise-based dressing, there's no need to be concerned about serving at room temperature.
Expert Tips
This dish is easy to prepare and comes together quickly.
- Cook the diced pancetta until brown and crisp. Bacon can be substituted.
- Char the corn, poblano, and red pepper on the grill.
- Cut the corn kernels off of the cob. TIP: Lay the corn cobs on their side lengthwise. Cut the kernels off one side lengthwise. Rotate the cob onto the flat side and cut the kernels off of the next side. Continue rotating the cob to the flat side, cutting the kernels until all the kernels have been removed. The corn cob is more stable lying down, and the kernels don't fall everywhere.
- To up the spice level, substitute a jalapeno for the poblano.
- I used a sheep's milk feta cheese in this recipe. I love the tang of the sheet's milk cheese. Cotija cheese can also be used.
- Chopped scallions add freshness. Cilantro is also a delicious option.
- Don't skip the fresh lime juice. The acidity and brightness are a must!
- The pancetta and feta provide enough salt, and the poblano has enough spice. If desired, you can add salt and pepper to taste.
More sweet corn recipes
📖 Recipe Card
Loaded Sweet Corn {off the cob}
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Ingredients
- 4 ounces pancetta (diced)
- 5 ears corn on the cob
- 1 poblano pepper
- 1 slice red bell pepper
- 1 ounce feta or cotija cheese (crumbled)
- 1 scallion (chopped)
- ½ lime (juiced)
Instructions
- In a small skillet over medium heat, cook the pancetta until browned. Remove to a paper towel-lined plate. Set aside.
- Meanwhile, remove the husk and silk from the corn. Using a grill pan or outdoor grill, grill the corn, the poblano, and the red pepper slice until tender and charred. Let cool for 5 minutes.
- Slice the corn kernels off of the cob. TIP: lay the corn cobs on their side and cut the kernels lengthwise off of one side Then rotate the cob onto the flat side, cutting off the kernels from the next side. Continue rotating until all the kernels have been cut off. The corn cob is more stable laying on its' side and the kernels don't end up all over the kitchen.Add the corn to a serving platter or bowl.
- Cut the grilled poblano in half lengthwise and remove the stem and the seed. Slice and chop half of the poblano and add to the corn. Save the remaining half for another use.
- Chop the red pepper and add to the corn and poblano. Top with the pancetta, the feta or cotija cheese, and the scallions. Squeeze the lime juice over the top.
- Serve warm, at room temperature, or cold. Refrigerate leftovers.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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