Grilled Corn Salad


  • 6 ears of yellow corn, husks removed
  • 1-2 bunches scallions
  • 2 tablespoons olive oil, plus more
  • 1⁄4 cup fresh lime juice
  • 1⁄4 pepperoncini liquid
  • 10 pepperoncini peppers, coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup cilantro, tender leaves and stems
  • 4 ounces queso fresco
  • 1⁄2 cup roasted pumpkin seeds


  1. Heat a grill to high. Drizzle two tablespoons olive oil over the corn and scallions and season with salt.
  2. Grill the corn, and leave it, except to turn it a few times over the next 10 to 15 minutes. It should be charred while it gets tender and cooked through on the inside.
  3. Throw the scallions on the grill, too, and cook until the tops are softened and charred and crispy in spots, and the bulbs are a little golden but remain crispy.
  4. Once the corn comes is cooked throughly, let it get cool enough to handle so you can strip the kernels off the cob using a knife and into a bowl.
  5. Coarsely chop the scallions and add to the bowl with the corn kernels, seasoning with salt, pepper, and two tablespoons olive oil.
  6. Add the cilantro and pepperoncinis, and season with the pepperoncini liquid and lime juice.
  7. Add the pumpkin seeds and queso fresco, and season with salt, pepper, and more lime juice as needed.
  8. Serve with grilled steak “Florentine” or as an addition to any salad, and it makes a great filling for a taco or burrito!