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  • Writer's picturePeter Jr

Grilled Corn Salad

By Peter McKinney, Jr.

YIELD: About 1 quart

TIME: 20 minutes

This is my variation of the NYT Cooking version of Maque Choux. Great as an accompaniment to your next Mexican feast.


  • 3 - 4 fresh ears of corn, shucked and grilled on the BBQ

  • 4 tablespoons unsalted butter (1/2 stick)

  • 1 red bell pepper, cored, seeded and cut into small dice

  • 1 small poblano pepper, cored, seeded and cut into small dice

  • 1 small serrano chile, very thinly sliced

  • 1 can black beans, rinsed

  • 1/2 cup fresh chopped cilantro

  • 1/2 cup chopped scallion

  • 1 avocado, cut into 1/2" cubes

  • 1/4 cup grated Cotija cheese or crumbled feta (optional)

  • Freshly ground black pepper and sea salt to taste

  • Ground cumin and coriander to taste

  • Juice of 1 or 2 limes

  • Hot sauce to taste (optional)


Step 1

Grill corn on the BBQ until cooked and lightly charred. Cut kernels from cobs into a large mixing bowl, and set aside.

Step 2

Combine butter and peppers in skillet and sauté until tender. Let cool.

Step 3

Add sautéed peppers to corn along with all other ingredients. Mix gently until well combined. Allow to stand at room temperature for 30 minutes before serving.



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