Loaded Sweet Corn features grilled corn (off the cob) loaded with flavor-packed toppings. This recipe is delicious at room temperature which makes it perfect for summertime meals.
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
My love of grilled corn inspired this recipe. Grilled corn is loaded with flavor-packed toppings - 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 this dish can be served warm, 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 for concern about serving at room temperature.
Tips for preparing
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 cut flat side, cutting the kernels until all the kernels have been removed. The corn cob is more stable laying 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 a delicious option too.
- Don't skip the fresh lime juice. The acidity and brightness is a must!
- The pancetta and feta provide enough salt and the poblano enough spice. You can add salt and pepper to taste if desired.
While the grill is hot, feel free to throw on some chicken to serve alongside the loaded sweet corn. No matter what you pair this dish with, the flavor will not disappoint.
More sweet corn recipes
- Poblano and Roasted Corn Salsa
- Black-Eyed Pea Salad with Corn, Bacon, and Avocado
- Corn and Black Bean Salad with Avocado and Cilantro
- Corn, Bacon, and Pine Nut Pizza
- Corn, Tomato and Avocado Salad
- Pearl Couscous Salad with Corn and Bacon
- Creamy Corn Pasta with Bacon
Loaded Sweet Corn {off the cob}
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 upon the exact amounts and specific ingredients used.
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